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sage sausage stuffing

Course Side Dish
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 12

Ingredients

sage sausage

  • 2 1/2 lbs ground pork sausage, chilled
  • 1 1/2 tablespoons fine sea salt
  • 1 tablespoon black pepper
  • 2 tablespoons ground dried sage
  • 1/4 cup white wine
  • 1/4 cup cold water

stuffing

  • 1 lb sourdough bread (any white bread will do), cut into 1/2-inch cubes
  • 1/2 cup olive oil
  • 3 medium yellow onions, chopped
  • 8 oz baby bella mushrooms, sliced thin
  • 5 large celery ribs, chopped
  • 3 green bell peppers; cored, seeded, and diced
  • 8 cloves garlic, minced
  • 1 teaspoon fine sea salt
  • 2 1/2 lbs sage sausage (ingredients above, recipe below)
  • 1 cup chicken stock

Instructions

sage sausage

  1. Add ground pork sausage, sea salt, pepper, and dried sage to the bowl of an electric mixer fitted with a paddle attachment. Turn the mixer to the lowest speed and mix for 1 minute. Next, add the white wine and cold water to the bowl then mix for another two minutes. If you don’t have a stand mixer, knead the ingredients into the sausage using your hands or forcefully with a wooden spoon (starting with the spices then the liquids - should take about 5-7 minutes).

stuffing

  1. Preheat oven to 350F.

  2. Spread out the bread cubes in an even layer on two baking sheets. Bake bread for 10-12 minutes or until bread has dried out (rotating sheets halfway through).

  3. Heat olive oil in an extra large skillet or dutch oven over medium heat. Add onions, mushrooms, celery, bell peppers, garlic, and sea salt. Cook until onions are translucent and the mushrooms, celery, and peppers are soft (about 10-15 minutes). Transfer cooked veggies to a very large bowl then add the toasted bread cubes and sage sausage. Using a wooden spoon (or your hands if you like to get dirty) mix thoroughly until everything is evenly distributed.

  4. Transfer the stuffing to an extra large casserole dish (or two smaller dishes), drizzle chicken stock over mixture then cover with aluminum foil and bake for about 40 minutes. After 40 minutes, uncover the pan, stir the mixture, and bake another 25 minutes or until sausage is cook through and the top of the stuffing is golden.