Bonjour my friends, I’m Frankie and welcome to Club Foody!
Ahhh, the Holidays with the famous Turkey Dinner! Hey, I like this protein
but I think what makes it so popular is all the trimmings that come along with it.
There’s cranberry sauce, Brussels sprouts, mashed potatoes, gravy, and more.
When it comes to stuffing, I already shared one of my recipes with you and now, here’s another one…
In today’s episode, I’ll show you how to make my Italian Sausage Stuffing!
Mmm... Wow, what a flavorful recipe!
The gorgeous mix of ingredients goes so well with turkey but also with other proteins. This is
another delicious way to serve this dish without the giblets. So my friends, let’s get cooking!
In a large skillet over medium heat, we’ll add the Italian sausage without the
casing – I’m using mild today - and cook until browned, breaking the meat into small pieces.
That should take about 6 to 7 minutes. By the way, click on the top right corner of your screen to
get my sausage recipe… it’s really good! When this is done, we’ll transfer to a large bowl
using a slotted spoon and set aside. Back to the skillet… We’ll add onions – I’m using red but you
can use white -, and some celery. We’ll stir and sauté until it starts to soften, about 3 minutes.
Now depending on how fatty your sausage is, you might have to add a little olive oil to
the skillet – mine was fine, I didn’t need any. To this, we’ll add sliced mushrooms and
sprinkle on a couple pinches of ground sea salt which will help them to sweat.
We’ll also crack some freshly ground black pepper. We’ll stir and cook them for 4 minutes.
Next, we’ll add pressed garlic and sauté for only one minute. If garlic is cooked too long,
it can turn bitter, okay. We’ll then transfer the veggies and any accumulated juices
to the bowl with the cooked sausage. We’ll season the mixture with dried basil,
dried rosemary, dried oregano, and dried thyme leaves. Now you can substitute all of them with
fresh… keep in mind that the ratio is 3:1 so 1 teaspoon of dried equal to 1 tablespoon of fresh.
We’ll also add red pepper flakes only if we used mild Italian sausage. If you used hot sausage,
forget about the red chilies, all right! We’ll stir the ingredients until very well blended.
To make it look more festive plus it tastes pretty good, we’ll add dried cranberries and of course,
give another good stir before adding our day-old bread pieces. I’m using challah but brioche or
even sourdough can be a great substitute. If your bread is fresh, don’t worry. Place the
pieces in a single layer on a baking sheet so they toast evenly and transfer to a 350ºF/180ºC
preheated oven for 8 to 12 minutes. Next step, we’ll add eggs, low-sodium chicken broth,
fresh chopped parsley and freshly ground black pepper – if you want to add salt, go ahead. We’ll
whisk the ingredients until very well mixed. Then we’ll add the egg mixture to the sausage mixture
and stir well until the liquid is mostly absorbed – if there’s a little at the bottom, it’s okay.
We’ll now transfer the stuffing mixture into a 9 by 13-inch greased baking dish,
level it out with a spatula and cover with foil. We’ll transfer
to a 375ºF/190ºC preheated oven and bake for 25 minutes at first. We’ll then remove the foil,
return the dish to the oven and bake for an additional 25 minutes.
When time is up, we’ll remove from the heat and let it rest for 10 minutes before serving.
And my friends, this is our Italian Sausage Stuffing!
This stuffing is so good, it’s definitely a winner! The combination of ingredients
makes it not only colorful and flavorful but absolutely delicious!
This is a tasty Holiday recipe that everyone will rave about…
I hope you give it a try soon and be sure to visit clubfoody.com
for ingredient amounts, directions and more info… Until next time my friends, bon appétit!
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