Description

A delicious stuffing made with Italian fennel sausage, French baguette, corn bread and Parmigiano Reggiano. This is a must try stuffing for Thanksgiving!

Ingredients

• 6  Each Links of Italian Fennel Sausage
1
• 1/4  Cup(s) Olive Oil
2
• 3  Each French Baguette, cubed
3
• 1  Each Bag 16 ounce Corn Bread Stuffing
4
• 5  Cup(s) Chicken Stock, warm
5
• 5  Cup(s) Water, warm
6
• 2  Table Spoon(s) Butter
7
• 2  Fluid ounce(s) Olive Oil
8
• 6  Each Garlic Cloves, thinly sliced
9
• 3  Cup(s) Onion, diced
10
• 2 1/2  Cup(s) Celery, diced
11
• 1 ½ one_half Table Spoon(s) Thyme, dried
12
• 1 ½ one_half Table Spoon(s) Sage, dried
13
• 1/2  Cup(s) White Wine
14
• 4  Each Eggs, beaten
15
• 1/2  Cup(s) Fresh Parsley, finely chopped
16
• 1  Cup(s) Parmigiano Reggiano, grated
17
• 1/2  Cup(s) Pignoli Nuts, toasted
18

Directions

1. Preheat oven to 375 degrees
2. Cut sausage casings open lengthwise and peel off skin of meat
3. Add 1/4 cup olive oil to a large saute pan and heat
4. Add sausage to pan, using a wooden spoon break up sausage to evenly brown
5. In a large bowl, mix together baguette cubes with corn bread stuffing
6. Add chicken stock and water to bread stuffing and mix until absorbed into bread
7. Once sausage is browned, remove from saute pan
8. Add 1 tablespoon of butter and 2 tablespoons of olive oil to the same saute pan
9. Once butter is melted, add garlic and saute until lightly golden
10. Add onions and saute until soft
11. Add celery, put flame on high heat and saute for 5 minutes
12. Add dried thyme and sage
13. mix ingredients together and saute for another 5 minutes
14. Add white wine and mix again
15. Using 2 bowls, divide bread evenly
16. Add sausage, celery and onions to one of the bread bowls
17. mix around to combine while gradually adding the other bowl of bread
18. Add eggs, parsley, parmigiano and pignoli nuts
19. mix together until all ingredients are fully combined
20. Lightly butter a large baking dish
21. Add stuffing evenly to baking dish
22. Cover with aluminum foil and bake in the oven for 40 - 45 minutes
23. Uncover and bake for another 15 minutes
24. Remove from oven, place an internal themometer into stuffing, once stuffing is at 155 degrees it is ready
25. Serve and enjoy!