Sausage Stuffing
This recipe goes with the Turkey Roulade from Essential Emeril. This recipe makes more stuffing than you’ll need for the roulade. Put the extra in a casserole dish and bake it alongside—if you like, you can bake the entire recipe in a casserole and serve it with another protein.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound mild fresh Italian sausage, casings removed
- 1 1⁄2 cups finely diced onion
- 1⁄2 cup finely diced celery
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh sage
- 1⁄2 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 teaspoon freshly grated nutmeg
- 1 1⁄2 cups finely diced cored Pink Lady or Granny Smith apples (leave the peel on)
- 1⁄2 cup roughly chopped chestnuts
- 1 (11-ounce) bottle hard apple cider, such as Crispin (about 11⁄3 cups)
- 4 cups cubed (1⁄2-inch) sourdough bread, toasted in a 350°F oven until crisp
- 1 large egg, beaten
- 4 ounces fresh goat cheese, crumbled, at room temperature
Directions
1. Heat oil in a medium sauté pan over medium heat. When hot, add the sausage and cook until it begins to brown, 2 to 3 minutes. Add the onion, celery, garlic, sage, thyme, salt, pepper, and nutmeg, and cook, stirring as needed, until the vegetables have softened, 5 minutes. Stir in the apples, chestnuts, and cider, and cook 3 to 4 minutes. Remove the pan from the heat and let cool slightly.
2. Place the bread in a large heat-resistant bowl, pour the onion mixture over it, and toss well. Add the egg and goat cheese, and toss well. Refrigerate until ready to use.
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