RECIPE: Sage Stuffing
November 15, 2011 11:04AM
If you bake the stuffing in a cast iron pot, it should stay warm until serving time. | Rich Hein~Sun-Times
Updated: December 17, 2011 8:06AM
MAKES 8 TO 10 SERVINGS
8 cups bread (baguette, Viennese, pumpernickel,
sourdough or
combination)
1 ta blespoon grapeseed oil
8 ounces breakfast 2 celery stalks, small dice 1 large red apple, small dice 1 cup milk 2 cups chicken stock 2 to 3 tablespoons dried sage Salt and pepper 4 eggs
sausage
Remove bread and turn oven to 375 degrees. Butter a large baking dish or wide, heavy pan; set aside.
Heat large saute pan over medium heat and add grapeseed oil. Add sausage and saute, stirring constantly, until cooked through and golden brown, about 4 minutes. Add onion and celery and continue to saute until softened.
Place dried-out bread cubes in large mixing bowl and toss with sausage mixture. Stir in apples, raisins, milk and stock. Season with sage, salt and pepper. Whisk eggs together in bowl until thoroughly blended, and fold into stuffing.
Pour stuffing into prepared dish and bake, uncovered, until top is golden brown and crisp, about 1 hour.
Note: This makes a very moist stuffing. For a drier version, use less milk, chicken stock and eggs.
Shelley Young,
the Chopping Block
Nutrition facts per serving: 295 calories, 12 g fat, 3 g saturated fat, 154 mg cholesterol, 35 g carbohydrates, 13 g sugars, 13 g protein, 790 mg sodium, 2 g fiber
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