Traditional Thanksgiving Stuffing with Sage and Sweet Sausage
To Serve Eight
By Chef Jamie Roraback
4 Cups Fresh Bread -cut into ½” cubes or substitute pre-made croutons
½ Lb. Sweet Italian Sausage –meat removed from casings
2 Cups Onions-medium diced
1 Cup Celery-medium diced
2 Tbsp. Fresh Chopped Sage, or Substitute 1 Tbsp. Poultry Seasoning
3 Eggs
¼ Cup Chicken Broth
Salt and Black Pepper to Taste
· Preheat oven to 350ºf. Lay the bread cubes on a cookie sheet in an even layer and bake in the oven for about 12 minutes or until slightly crisp and light golden. Reserve.
· Heat a saute pan on medium heat. Fry the sausage up, chopping it up a bit as it cooks until the fat has come out, and the sausage is just cooked. Using a slotted spoon, remove the sausage, leaving the fat in the pan. In the same pan, cook the onions, celery, and sage on medium high heat for about 10 minutes or until softened. Let cool 10 minutes. Place the croutons and cooked vegetable mixture in a bowl, and evenly moisten with the egg, chicken broth and season to taste with salt and pepper.
· The stuffing can be cooled and stuffed into a 12 pound or under turkey and roasted, or baked in a casserole dish in a 375ºf oven for about 35 minutes or until hot and browned on top.
CT Culinary Institute’s Website: www.ctculinary.edu
