Sausage Stuffing Recipe from Thomas Keller’s Ad Hoc

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Sausage Stuffing. Photo: Ad Hoc

Sausage Stuffing

Serves 6

3 quarts dried Ciabatta bread, diced large
1 cup olive oil
2 tablespoons parsley, chopped
2 tablespoons sage, chopped
2 tablespoons rosemary, chopped
Salt
2 tablespoons unsalted butter, diced
1 onion, diced
½ carrot, diced
½ celery, diced
2 cups turkey stock
1 cup pork sausage, cooked, diced

Pre-heat oven to 350°F.

In the warm skillet and add the butter and olive oil and melt. Add diced sausage to obtain a small amount of color. Add onions, carrots, and celery. Cook the vegetables until tender.

Add the dried bread, sage, rosemary, salt, to the skillet.

Mix it thoroughly until it is well incorporated.

Add in the turkey stock, and parsley and mix it until the liquid is completely absorbed.

Transfer the bread mixture into a baking dish and bake for 30 minutes.

Serve immediately.

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