Old Fashioned Turkey Stuffing With Sausage

This is an easy turkey stuffing recipe to make which has sausages!  It's sure to be a crowd pleaser. It’s been tailored from the Bon Appétit magazine November 2018. 

Serves eight

1 1/2 pound loaf sourdough bread, sliced in 1“ thick slices after which torn into half”  pieces
1 tablespoon olive oil
1 pound breakfast sausage
1 cup unsalted butter
1 big onion, finely chopped
1 fennel bulb, finely chopped
4 celery stalks, finely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 cup finely chopped parsley
1 tablespoon finely chopped thyme
three eggs
four cups fowl stock

Preheat oven to three hundred° F. Place bread on 2 baking sheets and bake until dried out, about 25 mins, tossing from time to time. Let cool.

Butter a 13x9 inch baking dish.

Heat oil in a massive skillet over medium excessive warmth. Arrange sausage in a unmarried layer and prepare dinner until browned and cooked, approximately 10 mins, stirring once in a while. Remove and ruin into chunk-length pieces. Reduce warmness to medium and soften 1 cup of butter in skillet. Add onions, fennel and celery. Cook, stirring on occasion till vegetables are smooth, approximately 10 mins. Toss in herbs.

Increase oven temperature to 350° F. Whisk eggs with 2 cups chicken inventory in a small bowl. In a massive bowl add bread cubes, cooked sausage, and onion combination. Add within the chook inventory and egg aggregate. Toss. Sprinkle in salt and pepper. Pour within the ultimate 2 cups chook inventory and toss until bread absorbs the liquid, approximately 8 minutes. Transfer stuffing to a organized dish, butter a sheet of foil and cover dish with the butter aspect down.  

Bake till a thermometer in the center reaches one hundred sixty° F, about 35-forty minutes. Remove foil, growth heat to 425° F and preserve baking until lightly brown about 25 to half-hour.


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