Sausage Lovers Stuffing
(published in Chile Pepper Magazine)
Yield: 6 to 8 hefty portions * Zest Factor: Mild
Bird suggestion: This stuffing can hold its own against darker meat-try duck
This stuffing smells like the best sausage pizza, tastes of comfort and bliss and is so darn good you’ll find yourself sneaking to the fridge in the dead of night just for another spoonful. It’s got the power of meat!
3 tablespoons butter, divided
1 cup finely diced onions
½ cup finely diced celery
2 teaspoons fresh minced rosemary
1 teaspoon fresh minced thyme
2 garlic cloves, pressed
1 cup sliced lamb sausage
1 cup sliced chorizo
1 cup andouille sausage
1 (4.5 ounce) can chopped green chiles
1 teaspoon poultry seasoning
salt and freshly ground pepper
5 cups rosemary ciabatta, cubed and toasted
1 ½ cups chicken stock
Preheat oven to 350. In a large pan over medium high heat add 1 tablespoon of butter, onion, and celery. Sauté mixture for 6-8 minutes and then add minced rosemary, thyme, and garlic and cook for another 2 minutes. Remove mixture from pan into a large bowl. Next brown your sausage in your same large pan for 3-4 minutes until fully browned on all sides (if your pan isn’t large enough work in batches).
Add your browned sausage to your onion mixture and top with chiles, poultry seasoning, and egg. Season with salt and pepper and add your breadcrumbs and then your chicken stock. Mix until moist and well combined and then add to an 8 by 8 inch casserole dish and bake covered with aluminum foil for 45 minutes. Remove foil and finish baking for 15 minutes. Serve sausage stuffing warm. Enjoy!