Spicy Sausage Stuffing
Spicy Sausage Stuffing
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Ingredients
1 lb spicy Italian sausage
2 cups mirepoix (equal parts diced white onion, celery, and carrots)
2 cups chicken stock
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2 tbsp Morton & Bassett Poultry Herbs
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2 tbsp Morton & Bassett Poultry Seasoning
1 loaf French bread, crusts removed and chopped
1 tsp salt
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1 tbsp Morton & Bassett Whole Black Peppercorn Grinder
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1 tbsp Morton & Bassett Garlic Powder
¼ cup olive oil
Fresh herbs, for garnish
Directions
Tear or chop the bread into small pieces. Spread evenly on a parchment-lined baking sheet and bake at 400°F for 15 minutes, or until lightly browned.
In a large pan over medium heat, sauté the mirepoix in olive oil—season with M&B Garlic Powder, M&B Whole Black Peppercorn Grinder, and salt.
Once the vegetables are softened, add the spicy Italian sausage. Break it up with a spoon and cook for about 10 minutes, until browned and fully cooked—season with M&B Poultry Seasoning and M&B Poultry Herbs.
In a large bowl, mix the toasted bread with the sausage mixture until evenly coated.
Transfer the mixture to a Dutch oven or casserole dish. Pour the chicken stock evenly over the top. Cover and bake at 350°F for 45 minutes to 1 hour.
Remove from the oven, top with fresh herbs, and serve warm.