Sausage-Crouton Stuffing

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Challah or other egg bread - crusts trimmed cut into 1/2" cubes
1 lb	454g / 16oz	Sweet Italian sausage - casings removed
1 lb	454g / 16oz	Onion - chopped (medium)
4		Celery stalks - chopped
1/2 cup	118ml	Drained canned water chestnuts - quartered
1/2 cup	73g / 2.6oz	Toasted - coarsely chopped pecans, (about 2 ounces)
2 tablespoons	30ml	Chopped fresh parsley
4 teaspoons	20ml	Chopped fresh sage
		(or 1 1/2 tsp ground dried sage)
1/4 cup	59ml	Chicken or turkey stock
2 tablespoons	30ml	Unsalted butter - melted
		Salt and freshly ground pepper

Recipe Instructions

Preheat the oven to 300 degrees. Spread the bread cubes in a single layer on 2 large cookie sheets. Bake until crisp, about 20 minutes. Transfer to a large bowl.

Crumble the sausage meat into a large skillet, and saute over medium heat until cooked through, about 12 minutes. Add to the bread cubes, using a slotted spoon.

In the same skillet, saute the onion and celery until transparent, about 10 minutes. Add to the bread mixture. Mix in the water chestnuts, pecans, parsley, and sage. Add the stock and butter and toss to combine (the mixture will be dry). Season with salt and freshly ground pepper. Yield is about 16 cups of stuffing.

Advance preparation: Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Source:
THANKSGIVING DINNER by Anthony Dias Blue and Kathryn K. Blue

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