This is a great variation on traditional stuffing.
Ingredients
1 tablespoon olive oil
3/4 lb. crumbled sausage,
1 small yellow onion, medium dice
1 large celery stalk, medium dice
1 jar Stonewall Kitchen New England Cranberry Relish
1 teaspoon of Stonewall Kitchen Chicken and Pork Rub
2 cups vegetable stock
6 tablespoons unsalted butter, cut into cubes
1 loaf day old bread
To taste salt and pepper
Directions
Heat large sauce pan on stove. Add oil. Heat one minute more.
Render sausage until lightly browned.
Add onions, celery, Stonewall Kitchen New England Cranberry Relish, and Old Bay to the pan. Sweat for about seven minutes, until the onions become translucent.
Add stock and butter, and bring to a simmer.
Place cubed bread in a large stainless steel bowl and pour above mixture over it. Mix well.
If stuffing is too dry, add more stock. If stuffing is too wet, place it in a casserole dish, cover it with foil, and cook it in the oven at 375 degrees F for approximately 20-25 minutes.
Serve warm.
No comments:
Post a Comment