Jan 8, 2011
Hillary

Sausage and Herb Stuffing

Delicious Sausage and Herb Stuffing!

I can’t believe how fast the holidays came and went! And now we’re in the often dreaded month of January! January marks not just the start of the new year but most people use it as the start to the “new” them, new habits, or turn around from a struggling time. January also marks the taking down of holiday decorations and the technical end of holiday cookies and traditional food. I say technical because there are just some foods during the holiday that I absolutely love and really have no idea why we don’t make them a little more frequently. Now, I also have my limits and won’t be making snowball cookies in the middle of the summer or anything like that but rather than reserving some of these foods for the quick few weeks of true holiday season, why can’t we make some of these foods during the remaining winter weeks? Too often you hear how January just drags on for people, so why not add a few of our favorite holiday treats to brighten things up a bit!

First on my list of holiday favorites to cook up is stuffing. Well actually I guess it is technically dressing because no turkey is involved. Either way, I’ve made this recipe for the past two Thanksgivings and fall in love with it over and over each time I make it! My dad has always had the most famous stuffing and it has been a staple and favorite each year. Not being there to enjoy his version, it was important that I have a top notch recipe, which I think this was!

Here is everything you’ll need!

Ingredients:

(Adapted from Ina Garten. 8 side servings.)

  • 2 italian turkey sausage links, casings removed
  • 12 cups 1-inch cubed Sally Lunn Bread (sourdough or white bread works as well)
  • 1 small yellow onion
  • 2 celery stalks, diced
  • 1 granny smith apple, peeled, cored and diced
  • 2 tablespoon flat leaf parsley
  • few sprigs fresh thyme leaves
  • few sage leaves, chopped
  • 3/4 cup chicken stock
  • salt and pepper to taste

The first thing to start with is toasting the bread. I listed Sally Lunn bread as my bread of choice and believe me when I tell you it can turn good stuffing to phenomal stuffing! I’ve shared the recipe with y’all before and if you’ve had a chance to make it, you know that it has a texture that is perfect for absorbing delicious flavor! Plus, Sally Lunn is on the large side, so this is a wonderful use for the rest of the bread! If you don’t have time to make Sally Lunn I recommend using a sourdough. With your bread selected, cut the bread into 1-inch cubes and toast them up in the oven or toaster oven until they crisp up and get golden brown. Once done, pour into a large mixing bowl and let sit.

For the rest of the ingredients, add about a tablespoon of olive oil to a pan and heat over medium heat. Add the onion, celery, apple, salt and pepper and saute for about 8 minutes. The onions will become translucent and everything should be softened but retaining their shape. When done, pour the mixture into the large bowl with the bread cubes.

(Preheat oven to 300.) Into the same pan that the vegetables cooked in, add your turkey sausage already removed from the casing. The meat will take about 10 minutes to cook completely through and to brown. You may find it useful to use a wooden fork to break the sausage apart while it cooks so you don’t have big clumps of meat in your stuffing. Once done, add the sausage to the bowl with bread and vegetables.

To the large mixing bowl, pour in the chicken stock and the fresh herbs and give everything a thorough mix. This should smell absolutely delicious! Pour the mixture into a 9 x 12 baking dish and cook for about 30 minutes. Because the sausage and vegetables are already cooked, the oven is helping meld the flavors together and warm the mixture completely through.

Sausage herb stuffing ready for the oven!

Once you take this dish out of the oven, it’ll be a race to the table to get this from the serving dish to your plate! It’s that good!

I know that we can’t or shouldn’t make holiday dishes all throughout the year because you then risk not having any “special” holiday dishes to look forward to once a year. But I definitely think it’s reasonable to bring these dishes to the table in the immediate weeks following the holiday celebrations! There is no reason why we can’t bring comfort to our tables and stomachs during this long month of January marking the end of our favorite time of year! So before you close the holiday cooking chapter, make a few of your favorites one more time before we say goodbye until 11 months from now!! For now, that’s sausage herb stuffing…in the shell of a nut!

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