RECIPES > SAUSAGE STUFFING

INGREDIENTS:
Loaf of sturdy white bread (1 pound)
1 pound Colosimo Italian sausage links, Colosimo mild already has fennel in it or Colosimo hot has fennel with cayenne.
1/4 cup unsalted butter
1 large onion, chopped
1 large carrot, peeled and finely diced
1 bay leaf
1 1/2 cups chopped mushrooms
1/2 to 3/4 cup chopped fresh herbs (use mostly parsley, plus sage, rosemary, and/or thyme
1/2 cup pine nuts, pan toasted (optional)
3/4 to 1 1/4 cups chicken broth
Salt and ground pepper to taste
2 large eggs, lightly beaten

Preperation:
1. Slice the bread into 3/4-inch cubes and allow to air-dry for several hours (or dry in a 350° oven for about 10 minutes). Transfer the bread to a very large mixing bowl and set it aside.

2. Bring a large pot of water to a boil. Poke each sausage several times with a fork and drop into the boiling water. Boil for 13 to 17 minutes, until the center of the sausage is no longer pink. Transfer to a bowl and cool. Score the casings and peel them off. Quarter the sausage lengthwise, then cut crosswise into 1/4-inch pieces. Set aside.

I also like to break the sausage up and fry it instead of boiling for a different flavor.

3. Melt the butter in a very large sauté pan. Stir in the onion, carrot, and bay leaf and sauté over medium heat for 8 minutes, stirring often. Stir in the mushrooms and sausage. Cover and sauté 3 to 4 minutes more. Remove from the heat.

4. Remove the bay leaf and add the sautéed mixture, fresh herbs, and toasted pine nuts (if desired) to the bread. Gently toss the mixture and add the chicken broth, 1/4 cup or less at a time, until the bread seems moist but not soggy.

Taste the stuffing, adding salt and pepper.

Add the eggs and mix gently.

Serves:

Makes 10 servings.