Ingredients
- 16 ounce sbreadcut into 1-inch piece s, day old bread if possible
- 1 tablespoon oil
- 1 pound sage pork sausageor sweet or spicy Italian sausage, casings removed
- 1/3 cup unsalted butter
- 1 1/2 cup syellow onionsfinely chopped , from 1 large onion or 2 small onions
- 1 cup celerychopped from 2-3 stalk s
- 5 large clove sgarlicminced, or 1 1/2 tablespoon sminced garlic
- 1/2 cup flat-leaf parsleychopped
- 1 1/2 tablespoon sfresh sagechopped
- 1 tablespoon fresh rosemarychopped
- 3/4 teaspoon sea saltor more to taste
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wineoptional - sub with 1/4 cup of broth
- 3 cup slow sodium chicken stock
- 1 egglightly whisked
- 3/4 cup dried cranberriesoptional
Instructions
- Preheat the oven to 350°F (175°C).
- Place the bread cubes in a single layer on a sheet pan and bake for 7 10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
- In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
- Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
- Pour the bread stuffing into a 9×12 inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
