Pumpernickel Sausage Stuffing Nick Fauchald   From Every Day with Rachael Ray November-December 2005 Eight Servings Prep Time: 45 Minutes; Cook Time: 1 Hour 4 tablespoons unsalted butter 1 pound sweet Italian sausage (casings removed), meat chopped 2 large celery ribs with leaves, chopped 1 large onion, chopped 1 loaf of pumpernickel raisin bread (1 pound), cut into 1-inch cubes and dried (leave out overnight or lightly toast in a 200°F oven) 1 sleeve saltine crackers (4 ounces), crumbled 1 tablespoon fresh thyme, chopped 4 eggs, lightly beaten 2 cups turkey stock or canned low-sodium chicken broth 1/4 cup chopped flat-leaf parsley 1. Preheat the oven to 350°F. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes, crumbling the meat with the back of a spoon. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool. 2. Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well (use your hands if you like--it's fun). The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.)

Turkey à la Carte Pumpkin Seed Goat Cheese Pesto Cranberry Chocolate Cake with Rummy Whipped Cream Crab Cocktail Dip Bacon and Bean Spread Goat Cheese Rounds Salsa-Topped Tortilla Chips Hawaiian Stacks See All Starters & Sides See All Recipes ADVERTISEMENT

ADVERTISEMENT