This stuffing recipe is the perfect Thanksgiving day side dish that is delicious and easy to stuff your face with, sounds like a win win.
4cupscubed, sourdough bread (or any other crusty bread)
6-8(3-4 lbs)italian style sausages
2celery stalks, chopped
1medium onion, chopped
1medium pear, diced
1tbsfresh sage, chopped
1/4cupfresh parsley, chopped
1large egg, beaten
salt and pepper, to taste
Preheat oven to 350F/180C.
Cut your bread in cubes and put it in a large bowl. You really want crusty bread because it will give your stuffing more texture.
Remove your sausage from casings and cook it in the frying pan (no extra oil needed) breaking it up with a wooden spoon. I wouldn’t recommend using just bulk sausage meat. You want to use sausage with herbs and spices already built into it as it will only make your stuffing more flavourful! Cook your sausage over medium heat until slightly browned for 3 minutes and then push it to the side of the pan and add chopped onion and diced celery, cook for 5 minutes until softened, then mix it together and add diced pear, sage and parsley and cook for 2 minutes longer.
Add the sausage mixture to the bowl with bread cubes, pour in chicken broth and mix to combine, then add beaten egg, salt and pepper, quickly stir everything together. Empty the stuffing into a buttered baking dish and brush the top with a teaspoon of olive oil for a beautiful and golden crusty top. (see instructions below for muffin form)
Bake at 350F/180C for 30 minutes.
For Stuffing Muffins
Grease your muffin pan and add liners. (you may need to grease the muffin liners as well if they are not non-stick)
Fill each muffin tin with about 1/4 cup (or enough to heavily fill each muffin cup as pictured above) and brush each muffin top with olive oil.
Bake at 350F/180C for 30 minutes. Makes roughly 40 muffins.