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.

5 cups sourdough bread, cubed and dried

1 lb sweet Italian Sausage, casings removed

2 fennel bulbs, stalks trimmed with bulbs sliced in ¼ inch slices.

¼ cup Colavita Extra Virgin Olive Oil

1 cup dried figs, chopped

2 tbsp fresh thyme

2 tbsp fresh tarragon

2 cups Rachael Ray All-Natural Chicken Stock

salt and pepper for seasoning

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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Sausage Stuffing