For the past few years, I have been trying to find that perfect stuffing… similar to my moms, but homemade. She’d always doctor up a box, which was yummy- but…. I wanted to think outside the box. (Hardy, har har)
One year, I made cornbread stuffing from scratch. It was so dry I need water to even think about it.
Another year, I made a potato bread stuffing. Too soggy.
I was beginning to feel like Goldilocks except with stuffing.
I love sage.
I love sausage.
Celery, onions, chicken broth, butter, some more herbs…and pecans.
Stuff that makes the house smell good, you know.
|sausage and sage stuffing||
- 1/2 pound of sage sausage
- 1 small onion, diced
- 2 celery stalks, sliced
- 2 tablespoons of fresh sage, minced
- 2 tablespoons fresh parsley, minced
- 1 tablespoon fresh chives
- 2 1/2 cups chicken broth
- 1/4 stick of butter
- salt/pepper to taste
- 1/2 cup coarsely chopped pecans
- 1 bag of cubed stuffing, bread style (not cornbread) OR
- 1 16oz loaf of french bread, dices and set out overnight to “stale”
- Cook the sausage in a large pan, drain and set aside.
- In the same pan, saute the onion in butter until tender, add the celery and the chicken broth and bring to a boil.
- Remove from heat and stir in the stuffing, sausage, pecans, salt/pepper, sage and herbs.
- Spoon the mixture into a greased 3 qt casserole and bake at 350 for 30 minutes.