Sausage and Herb Stuffing

Courtesy of Travis Post at Bklyn Larder

Yield

Serves: 8 - 20

Ingredients

- 24 cups day old bread, cubed in 1 - 2 inch pieces

- 1 pound pork sausage

- 4 cups onion, diced

- 6 garlic cloves, thinly sliced

- 2 cups celery, diced

- 1/2 tablespoon thyme, picked

- 1/2 tablespoon rosemary, picked and chopped

- 1 tablespoon sage, chopped

- 2 eggs

- 2 cups apple cider

- 2 cups chicken stock

- Salt and cracked black pepper to taste

Directions

1. Place the cubed bread in a large bowl.

2. Brown the pork sausage in a large, sturdy pan. When the sausage is browned, remove from pan, leaving remaining fat behind.  

3. Add the celery, onions, and garlic to the pan at this time, and continue to cook over medium heat.

4. When the celery and onions have softened and begin to brown just slightly, add the fresh herbs and cook for one minute more.

5. Add 1 cup each of the apple cider and chicken stock to the pan, making sure to scrape the bottom to release anything that has developed.

6. Pour the browned sausage and cooked celery and onion mixture over the cubed bread.

7. Season with salt and pepper and stir to combine.

8. Beat the 2 eggs slightly and mix in to the stuffing.

9. Slowly add the remaining 1 cup each of apple cider and chicken stock.  The liquid should rise when pressed, but should not pool at the bottom of the bowl. You made need slightly more or less liquid, depending on how dry the bread was.

10. Spread stuffing into a lightly buttered casserole. Again, the liquid should rise when pressed upon, but, not pool freely.  (it's fine to add a bit more at this time if necessary.)

11. Bake in a 325 degree oven, covered, for approximately 35 minutes.  Remove the cover and raise the oven to 400 degrees. Continue baking until golden brown and firm /spongy in the center. Approximately 15 to 20 minutes more.

Recipe from Bklyn Larder

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