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Name: Classic Sage and Sausage Suffing
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: American
Ingredients: 1 1/2 pounds Soft Italian Bread cut into 3/4-inch dice; 8 tablespoons Unsalted butter; 1 1/2 pounds Sage Sausage removed from casing; 1 large Onion finely chopped; 4 stalks Celery finely chopped; 2 cloves Garlic minced; 1/4 cup Fresh sage; 4 cups Chicken Stock; 3 large Eggs; 1/4 cup Fresh parsley; Kosher Salt; Pepper freshley ground

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INGREDIENTS

1 1/2 pounds Soft Italian Bread ; cut into 3/4-inch dice
8 tablespoons Unsalted butter
1 1/2 pounds Sage Sausage ; removed from casing
1 large Onion ; finely chopped
4 stalks Celery ; finely chopped
2 cloves Garlic ; minced
1/4 cup Fresh sage
4 cups Chicken Stock
3 large Eggs
1/4 cup Fresh parsley
Kosher Salt
Pepper ; freshley ground

Servings

INSTRUCTIONS

1. Adjust the oven racks to the lower- and upper-middle positions. Preheat the oven to 275"F. Spread the BREAD evenly on two rimmed baking sheets. Stagger the pans on the oven racks and bake, rotating the pans and stirring the bread cubes several times, until the bread is completely dried, about 50 minutes. Remove from the oven and allow to cool. Increase the oven temperature to 350"F.

2. Heat the BUTTER in a large Dutch oven over medium-high heat until the foaming subsides (don't allow the butter to brown), about 2 minutes. Add the SAUSAGE and mash with a stiff whisk or potato masher to break it up into fine pieces (the largest pieces should be no greater than ¼”), then cook, stirring frequently, until only a few bit of pink remain, about 8 minutes. Add the ONION, CELERY, GARLIC, and SAGE and cook, stirring frequently, until the vegetables are softened, about 10 minutes. Remove from the heat and add half of the STOCK.

3. Whisk the remaining STOCK, the EGGS, and 3 tablespoons of the PARSLEY in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour the egg mixture into the sausage mixture. Add the bread cubes and fold gently until evenly mixed.

4. Use part of the stuffing to stuff the bird if desired. Transfer the remaining stuffing to buttered 9- by 13-inch baking dish (or 10- by 14-inch oval dish). Cover tightly with aluminum foil and bake until an instant read thermometer inserted into the center of the stuffing reads 150F, about 45 minutes. Remove the foil and continue baking until golden brown and crisp on top. Sprinkle with the remaining tablespoon of parsley and serve.

NOTES

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Classic Sage and Sausage Suffing

1 1/2 pounds Soft Italian Bread cut into 3/4-inch dice
8 tablespoons Unsalted butter
1 1/2 pounds Sage Sausage removed from casing
1 large Onion finely chopped
4 stalks Celery finely chopped
2 cloves Garlic minced
1/4 cup Fresh sage
4 cups Chicken Stock
3 large Eggs
1/4 cup Fresh parsley
 Kosher Salt
 Pepper freshley ground

1.	Adjust the oven racks to the lower- and upper-middle positions. Preheat the oven to 275"F. Spread the BREAD evenly on two rimmed baking sheets. Stagger the pans on the oven racks and bake, rotating the pans and stirring the bread cubes several times, until the bread is completely dried, about 50 minutes. Remove from the oven and allow to cool. Increase the oven temperature to 350"F.

2.	Heat the BUTTER in a large Dutch oven over medium-high heat until the foaming subsides (don't allow the butter to brown), about 2 minutes. Add the SAUSAGE and mash with a stiff  whisk or potato masher to break it up into fine pieces (the largest pieces should be no greater than ¼”), then cook, stirring frequently, until only a few bit of pink remain, about 8 minutes. Add the ONION, CELERY, GARLIC, and SAGE and cook, stirring frequently, until the vegetables are softened, about 10 minutes. Remove from the heat and add half of the STOCK.

3.	Whisk the remaining STOCK, the EGGS, and 3 tablespoons of the PARSLEY in a medium bowl until homogeneous.  Stirring constantly with a wooden spoon, slowly pour the egg mixture into the sausage mixture. Add the bread cubes and fold gently until evenly mixed.

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Nutrition

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Serving Size: 1 Serving (407g)
Recipe Makes: 10 Servings

Calories: 599
Calories from Fat: 316 (53%)

Amt Per Serving		% DV

	Total Fat 35.1g	47 %
	Saturated Fat 14g	70 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 4.6g
Cholesterol 206.1mg		63 %
Sodium 1179.2mg		41 %
Potassium 589.9mg		16 %
Total Carbohydrate 44g		13 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 41.2g
Protein 25.5g		36 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 599

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