Sage and Sausage Stuffing
Ingredients
Yields 8 servings
1 ½ lb sage sausage (casing removed, crumbled ¼ inch)
½ stick unsalted butter
1 large yellow onion, finely chopped
2–3 stalks celery, fine chopped
1–2 carrots, peeled, fine chopped
2–3 cloves peeled garlic, fine chopped
3 TBL fresh sage, fine chopped
2 TBL Italian parsley, fine chopped
1 bag Pepperidge Farms cornbread stuffing (easy to find in grocery stores around the holidays)
1 bag Pepperidge Farms Italian stuffing
1–2 quarts chicken stock (as needed)
Method
In a large sauté pan, cook the sausage until just cooked throughout (8–10 minutes). Break into small pieces as it cooks (1/4 inch). Remove from the pan and set aside.
Melt the butter and cook the onions, celery, and carrots until softened and the vegetables begin to lightly caramelize (15–20 minutes). Add the chopped garlic and cook for 1–2 minutes until softened and fragrant. Add the sage and parsley and cook for 1 minute.
Mix cooked sausage, sautéed vegetables, and dry stuffing. Add enough chicken stock to soak all of the dry stuffing mix. Allow the dry bread to soak up most of the liquid, add more as needed.
Season the mixture with salt and pepper as needed and place into a half pan or hotel pan (stuffing about 2 inches deep). Cover tightly with aluminum foil.
Bake in a 350 degree oven for 45 minutes to an hour or until the center is ~150–155 degrees internal temp.
Remove the foil and bake for 15–20 minutes more until the top is toasted and golden brown.
Let rest for 5 minutes and serve or hold hot and serve when ready.
Southern Pro-Tip: I like to add some chopped pecans tossed in melted butter, salt and pepper on top of the stuffing at step 6. You may have to cook a few minutes longer to crisp stuffing and toast the pecan pieces.