Side dishes

Sausage stuffing

stuffing_feature

This is my favorite stuffing recipe. Sausage stuffing. It’s just awesome, and a hit anytime I make it. I suppose it could be made without using a Dutch oven, but what would the fun be in that? The ingredients are as follows:

  • 2 ½ lbs pork sausage
  • 1 cup butter
  • 2 onions – dice in ½” square pieces
  • 24 oz. sliced bread, dry and cubed
  • 6 ribs celery, chopped
  • 1 tablespoon sage
  • 1 teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon black pepper
  • 2 teaspoons salt

sausage stuffing

Directions:

Make sure you set the cubed bread out on cookie sheets or bread roll pans to dry two days before you actually cook this recipe. The bread really does be bone dry. Dry, dry, dry. Did I mention the bread should be dry? Well it should be. Just sayin. Don’t worry, the buttoner and other juices will moisten it correctly later on.

Brown the pork sausage in the bottom of a 12” Dutch oven of the deep variety. Add the celery and onions once the sausage begins to brown.

Now add the bread, butter and all the spices. Stir until the bread is covered with the butter and the spices are evenly distributed. Cook at 350° using even heat for around 30 minutes. That’s it! The top “crust” should look slightly browned. You are ready to eat!

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