Sausage Sage Stuffing

Sausage Sage Stuffing

Once again this is not stuffing as stuffing is evil. It is a dressing because it is cooked outside of the bird.

Sausage Sage Stuffing

2 cups Mirepoix (2 parts onion 1 part carrot 1 part celery and 3 cloves of garlic per whole onion)
1/2 stick of butter (usually I use more, but I didn’t this year)
1 cup whole milk
2-3 cups turkey stock. (chicken stock could also be used)
3 Tbls Fennel seeds
4 Tbls rubbed Sage
1 lb mild Italian sausage
2 lbs dried bread pieces
Kosher Salt and fresh ground pepper

Toast bread crumbs on one side in a 500 degree oven. Be very careful they will go from golden brown and delicious to black and awful in the blink of the eye. Remove from oven and add to big mixing bowl.

In a dry pan over medium heat toast the fennel seeds until you start to smell licorice. Add the butter and the Mirepoix to the pan. Add sage along with a large pinch of salt and several grinds of pepper. Saute until onions are translucent. Add contents to the mixing bowl with the bread pieces.

In the same pan add sausage, cook until brown, and add to bowl. I like big pieces of sausage in the stuffing, that is my preference make it how you want. 🙂

Add milk mix then start adding the stock remember that the stuffing will get softer as it sits and I don’t like it mushy. So generally the bigger pieces of my stuffing have a little bit of at crunch at this point. After you put it the refrigerator over night it will be perfect. Do a final taste test and add any additional salt and pepper as needed.

Place on the the second shelve in a 425 oven for 20 to 30 minutes uncovered. I like a crunchy top if you like it moister then by all means bake covered with tin foil for the same amount of time.

PS Yes, some people believe that this needs apple, I am not one of those people. If you are go ahead.


2 responses to “Sausage Sage Stuffing”

    • Thanks I go back and forth on this shot there are things I like and then the next time I look at it I hate the same things. I appreciate the comments.

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