My Sausage Stuffing
Ready In: 30 mins
Yields: 1 12 -15 lb.
Ingredients
- 1 lb bulk sausage meat
- 10 slices very dry bread (I put it on a sheet pan in a 200F oven to dry it out)
- 2 medium onions, diced
- 2 stalks celery, finely chopped
- 1 -2 apple, diced
- 2 -4 garlic cloves, minced
- 2 teaspoons sage
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 1⁄4 cup finely chopped fresh parsley
- 1 teaspoon black pepper
- 2 cups well seasoned chicken stock
- 1⁄4 cup port wine
- salt, depends on how salty your stock is
Directions
- Brown sausage meat in skillet until golden brown and and fat is rendered. Drain fat.
- Cube bread and place in large bowl.
- Add sausage, onion, celery, apple, garlic , pepper, and herbs. Mix well.
- Moisten with chicken stock till it is quite moist but bread still retains its shape. mix well.
- Add port.
- Taste 1 bread cube for salt, adjust to your taste.
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