Sausage Stuffing
Pumpkin Ricotta Cannolis
November 11, 2016
Autumn Panzanella
November 20, 2016
Sausage Stuffing
On Thanksgiving, the turkey is always accompanied by traditional stuffing. And while it's hard to mess with a classic side like that, we've altered the usual ingredients just so to create something a little more savory. Our Sausage Stuffing is unique, tasty, and has just enough flavor to boldly stand out.
Ingredients
Directions
In a 10-12 inch skillet, cook the sausage. Use a wooden spoon to break the sausage into lumps. Stir occasionally. Sauté until cooked through, about 10-12 minutes.
Remove the cooked sausage from the skillet and transfer to a large bowl. Set aside.
Add the olive oil to the fat that remains in the skillet,
Add the fennel and cook until softened, about 10 minutes.
Add in the chopped figs, chicken broth, thyme and tarragon. Cook until the liquid simmers, about 5 minutes.
Add fennel mixture to the sausage with the cubed sourdough bread cubes. Toss to combine well.
Season the stuffing with salt and pepper.
Place in a roasting pan and bake for 30 minutes.
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Ingredients
Directions
In a 10-12 inch skillet, cook the sausage. Use a wooden spoon to break the sausage into lumps. Stir occasionally. Sauté until cooked through, about 10-12 minutes.
Remove the cooked sausage from the skillet and transfer to a large bowl. Set aside.
Add the olive oil to the fat that remains in the skillet,
Add the fennel and cook until softened, about 10 minutes.
Add in the chopped figs, chicken broth, thyme and tarragon. Cook until the liquid simmers, about 5 minutes.
Add fennel mixture to the sausage with the cubed sourdough bread cubes. Toss to combine well.
Season the stuffing with salt and pepper.
Place in a roasting pan and bake for 30 minutes.