Thanksgiving is not complete without stuffing/dressing. To make this vegetarian substitute the sausage for mushrooms and the chicken stock for vegetable stock.
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Stuffing
2 lbs. French Bread or sourdough or rustic bread
2 Onions, finely chopped
6 Stalks of Celery, finely chopped
1 lb. Italian Sausage, casings removed
3-4 Garlic Cloves, minced
1 Tsp. Fresh Thyme, finely chopped
1 Tsp. Fresh Rosemary, finely chopped
1 Tsp. Fresh Sage, finely chopped
4 Cups Chicken Stock
1/2 Cup Unsalted Butter
Olive Oil
Salt
Freshly Ground Black Pepper
4 Eggs, at room temperature and whisked together
Preheat the oven to 325 degrees Fahrenheit. Tear the bread into large pieces and toss with a little bit of olive oil, salt, and freshly ground black pepper. Place on a cookie sheet and bake until lightly toasted, about 30-45 minutes. Making sure to toss every 15 minuets.
In a Dutch oven or large pot, add in the sausage with a little bit of olive oil and sauté the sausage, making sure to break it up into pieces. Cook until golden brown and crispy around the edges. Remove from the pot and set aside.
In the same pot, leave any sausage drippings and add in the onion, celery, garlic, and season with salt and freshly ground black pepper. Sauté this mixture for 8-10 minutes. Stir in the herbs and sauté for an additional 2-5 minutes until very fragrant.
Add in the toasted bread to the onion mixture and toss, then add the chicken stock one cup at a time while stirring until the stock has been absorbed into the bread.
Stir in cooked sausage, eggs, and add the stuffing into a buttered 9x13 casserole dish. Cover with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes. Remove the foil and bake for an additional 25-30 minutes or until golden brown and crispy on top.
Serve and enjoy!
2 Onions, finely chopped
6 Stalks of Celery, finely chopped
1 lb. Italian Sausage, casings removed
3-4 Garlic Cloves, minced
1 Tsp. Fresh Thyme, finely chopped
1 Tsp. Fresh Rosemary, finely chopped
1 Tsp. Fresh Sage, finely chopped
4 Cups Chicken Stock
1/2 Cup Unsalted Butter
Olive Oil
Salt
Freshly Ground Black Pepper
4 Eggs, at room temperature and whisked together
Preheat the oven to 325 degrees Fahrenheit. Tear the bread into large pieces and toss with a little bit of olive oil, salt, and freshly ground black pepper. Place on a cookie sheet and bake until lightly toasted, about 30-45 minutes. Making sure to toss every 15 minuets.
In a Dutch oven or large pot, add in the sausage with a little bit of olive oil and sauté the sausage, making sure to break it up into pieces. Cook until golden brown and crispy around the edges. Remove from the pot and set aside.
In the same pot, leave any sausage drippings and add in the onion, celery, garlic, and season with salt and freshly ground black pepper. Sauté this mixture for 8-10 minutes. Stir in the herbs and sauté for an additional 2-5 minutes until very fragrant.
Add in the toasted bread to the onion mixture and toss, then add the chicken stock one cup at a time while stirring until the stock has been absorbed into the bread.
Stir in cooked sausage, eggs, and add the stuffing into a buttered 9x13 casserole dish. Cover with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes. Remove the foil and bake for an additional 25-30 minutes or until golden brown and crispy on top.
Serve and enjoy!
Follow me on Instagram @quirkyeating
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