ITALIAN SAUSAGE STUFFING, MADE WITH HOMEMADE ITALIAN SAUSAGE AND BRIOCHE, A NEW FAMILY FAVORITE!
Italian Sausage Stuffing or dressing, if you want to get technical, is my new favorite side dish, and that’s saying a lot because I don’t like stuffing!
- 1 loaf 16-17 cups brioche bread, cut into 1-inch cubes
- 1 stick 8 tablespoons unsalted butter, divided
- 1 cup celery small dice
- 1 cup onion small dice
- 1 cup carrot small dice
- pinch of kosher salt
- 1 teaspoon fresh sagefine chop
- 1 teaspoon fresh thymefine chop
- 1 teaspoon fresh rosemary fine chop
- 1/4 cup dry white wine
- 2 cups stock chicken, turkey, pork, or vegetable will do
- 1 pound ground pork
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 4 garlic cloves minced
- 1 tablespoon ground fennel freshly ground is best
- 1/2 teaspoon kosher salt
- 4 cracks fresh black pepper
Make the sausage first by placing all the ingredients in a bowl and mixing until combined. Set aside.
Preheat oven to 350 degrees. Divide the bread cubes between two sheet trays in an even layer. Toast for 10 minutes, flip and toast five more minutes until golden brown. Let cool, place in a large bowl.
Brown sausage in a large pan over medium heat. Place into the bowl with the bread cubes.
In the same pan, add the butter and melt over medium heat. Pour half of the butter into a small bowl and set aside.
Using a brush, grease a 9×13 inch baking dish with the reserved butter, set aside.
Place the onion, carrot, and celery in the pan with a pinch of kosher salt. Cook for 5-8 minutes until onions are translucent, stirring occasionally. Add the fresh herbs and cook for 2 additional minutes. Add the wine and deglaze the pan, scraping the bits off the bottom of the pan. Cook for about 1 minute until most of the liquid is absorbed. Pour into the large bowl with the sausage and bread. Toss to coat.
Add the stock to the bowl and mix until everything is coated. Pour everything into the greased baking dish. Pour the remaining butter on top evenly. Bake for 30-45 minutes until browned on top.