Home Cooks Online

I know it's a little early to be thinking about Thanksgiving
recipes, but I'm trying to become one of those organized people.  It occurred to me that some of you reading
this might already be organized and out looking for this year's holiday
recipes, so I thought I'd start sharing. 
This stuffing is delicious.  You
can make the whole thing a day ahead, including cooking it, and just heat it up
before you serve.  Or you can do it
almost all the way through, withholding the eggs and parsley, then picking up
from that step the next day.  Either way,
you're sure to be asked for the recipe. 

Spicy Sausage Stuffing

12 servings

• 1 pound egg bread, crusts trimmed, cut into ¾ inch cubes


• 1 pound bulk sausage (Chorizo is good in this)


• ¼ cup (1/2 stick) unsalted butter


• 3 large celery stalks, chopped


• 1 large onion, chopped


• 1 large red bell pepper, chopped


• 2 teaspoons poultry seasoning


• 1 teaspoon minced fresh thyme or 1/5 teaspoon dried


• 1 teaspoon chopped fresh sage or ¼ teaspoon dried


• ¾ cup chicken stock or canned low-salt broth


• 2 eggs, beaten to blend


• ½ cup chopped fresh parsley

 
Preheat oven to 400 F. 
Arrange bread on baking sheet. 
Bake until light golen, about 12 minutes.  Cool.

Cook sausage in heavy large skillet over
medium-high heat until cooked through, crumbling with fork, about 8
minutes.  Using slotted spoon, transfer
sausage to large bowl.  Add butter to any
drippings in same skillet; melt over medium-high heat.  Add celery, onion, bell pepper, poultry
seasoning, thyme and sage to skillet; sauté 10 minutes.  Add mixture to sausage, then mix in
bread.  Add ¾ cup stock to same skillet;
bring to boil, scraping up any browned bits. 
Pour over stuffing.  Season with
salt and pepper.  Add eggs and parsley;
toss well. (Bake 30 to 45 minutes at 350 until hot).