Pumpernickel Sausage Stuffing |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I've gotten tons of raves over this recipe, and I only just made it this last Thanksgiving! I baked one version covered and one uncovered, both were perfectly good (and not a whole lot different wetness-wise). Ingredients:
4 tablespoons unsalted butter |
1 lb chicken-apple sausages, chopped |
2 large celery ribs, chopped |
1 large onion, chopped |
1 loaf pumpernickel bread, cut into 1-inch cubes and dried (1 pound) |
1 sleeve multi-grain saltine crackers, crushed (4 ounces) |
1 tablespoon fresh thyme, chopped |
4 eggs, lightly beaten |
2 cups stock (vegetable, chicken or turkey) |
1/4 cup flat leaf parsley, chopped |
kosher salt |
ground pepper |
Directions:
1. Preheat the oven to 350°. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.
2. Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).
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