Prep Time: 30 Minutes; Cook Time: 30-35 Minutes; Serves: 6 to 8
1 lb. pork sausage w/sage
2 Tbsp olive oil
3/4 cup celery, diced
3/4 cup onion, diced
2 green apples, cored, diced
1 garlic clove, minced
1 Tbsp fresh parsley, chopped
2 tsp fresh sage, chopped
8 cups, day old white or French bread, cut into 1 inch cubes
1 1/4 cup milk, more if needed
1 1/2 cup chicken broth, more if needed
2 large eggs
Salt and pepper to taste
Oven Mode: Pure Convection
Oven Temperature: Preheat to 375oF
Baking Dish: 9 x 13, greased
Heat a large sauté pan over medium heat. Add sausage and sauté until cooked through and brown, cutting into small pieces with spatula as it cooks. Transfer the cooked sausage to a large mixing bowl, drain grease if needed.
Place the sauté pan back over medium heat. Add the celery, onion, apples, garlic, and herbs in the skillet, and sauté over medium heat for about 8 minutes or until the onions start to soften. Add the satuéed mixture and the cubed bread into the bowl of sausage. Set aside.
In a separate bowl, whisk together the milk, broth, and eggs. Pour the liquid mixture over the bowl of the bread stuffing mixture.
Gently fold the mixtures together. Add more milk or broth if needed. Season the stuffing with salt and pepper. Transfer the stuffing to the prepared 9x13 baking dish. Bake uncovered until cooked through and brown, about 30 minutes. Garnish with finely chopped parsley and sage.
Recipe by: Chef Stephen Hualde