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Stuffing: Country Sausage and Sage Dressing

Source of Recipe

e-cookbooks.com


List of Ingredients

2 baguettes (long French bread), stale, cut into 1-inch cubes
1 tablespoon vegetable oil
1 pound Country Sausages, preferably homemade
1 large onion, cut in large (3/4 to 1 inch) dice (2 cups)
5 stalks celery, peeled, split lengthwise and cut in large
(3/4 to 1 inch) dice
2 medium apples, peeled, cored and cut in large dice
1/4 cup Italian parsley, leaves picked and very coarsely chopped
1/4 cup branches fresh sage, leaves picked and coarsely chopped
4 eggs
2 cups turkey or chicken stock
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 tablespoons unsalted butter



Recipe

The bread should be completely stale. If not, spread the cubes on a baking sheet and put in a low oven (250F) for about 1 hour to dry them out.

Heat the vegetable oil in a large skillet. Add the sausage meat and brown it, breaking up meat into pieces about the size of a quarter.

Transfer meat from skillet to large bowl, using a slotted spoon. Add onion and celery to the skillet. After 1 minute, add the apples and cook 2 more minutes. Place in bowl with sausage. Add bread cubes, parsley and sage to the bowl.

In a separate bowl, mix the eggs and stock with the salt and pepper.

Pour this over the sausage mixture and gently toss all the
ingredients. They should combine without mushing.

Generously butter a 16-inch baking pan (2 tablespoons). Spread the mixture in the pan and dot with more butter (4 tablespoons). Preheat oven to 350F and bake for 50 minutes to 1 hour. The top should have a nice golden brown crust.