Sausage Brioche Stuffing
Ready to dress up your holiday stuffing recipe? Trisha of The Lazy Mom Cooks blog concocted a flavorful recipe update to traditional stuffing.
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- 2 ribs celery
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 tablespoon chopped, fresh sage
- 6 brioche or butter flake rolls
- 1/2 tube sage sausage, browned
- 2 cups chicken stock
- 1 cup dried blueberries
- salt and pepper to taste
- Preheat oven to 350 F.
- Chop rolls into cubes and lay in a single layer on a cookie sheet. Bake for 10-15 minutes until dried out. (They should feel like croutons.)
- In a skillet, brown the sausage, remove to another bowl once cooked—do not drain fat.
- Add in the onions and celery and cook over medium heat until translucent and soft. Add olive oil if the sausage didn’t render enough fat.
- Add in the garlic and cook for about 2 minutes, or until the garlic fragrance has subsided.
- Turn the heat off. Transfer the cubed bread to a big bowl. Add sage, sausage, blueberries and celery-onion mixture. Mix the contents together.
- Slowly begin to add chicken stock, one cup at a time mixing with ingredients.
- When the bread clumps together when squeezed, then you’ve added enough.
- Take a quick taste, you’ll probably want to add pepper more than salt, because the chicken stock already has a lot of sodium.
- Transfer completed stuffing to a casserole dish and bake for 30 minutes uncovered. If you want to get a nice crust on top, add a few pats of butter to the top before baking.
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