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Sausage and Sage Stuffing

By Patrick Bazin, Owner, Bazins on Church

Ingredients

1 ½ Loaves of Farmhouse Bread (crusts removed, cut in 1/2 in cubes)
1 ½ lbs Bulk Italian Sausage
4 Cups Chopped Onions
1 ½ Cups Chopped Celery
2 Cups Sliced Mushrooms

1 ½ Sticks of Butter
1 T Fresh Sage
1 T Rosemary
3 cups Chicken Stock
4 Eggs

Method

Baked cubed bread for 15 minutes until golden brown.
Saute sausage breaking up into small pieces for 8-10 minutes.
Pour sausage over bread cubes.
Melt butter in pan. Add onion, celery, mushroom & herbs and cook for ten minutes without burning. Pour over sausage/bread .
Heat chicken broth and pour over above mixture.
Add salt and pepper to taste.
Beat eggs and mix in.
Butter 15x10 baking dish and add stuffing mixture.
Bake at 350 degrees for 45-60 minutes until golden brown.

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browse fairfax Restaurants

Sausage and Sage Stuffing

By Patrick Bazin, Owner, Bazins on Church

Ingredients

Method

Spotlight

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Restaurants