Spicy Sausage Stuffing
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Groceries:
- 2 loaves Bella's french bread
- ½ lb country style sausage
- 2 Serrano peppers, minced
- 2 medium yellow onions, chopped
- 5 large carrots, chopped
- 6-8 stalks celery, chopped
- 1 oz fresh sage leaves
- 7 cloves garlic, minced
- 4 cups chicken stock
- 1 cup heavy cream
- 4 eggs
- 1 Tbsp salt
- Freshly cracked black pepper
- 5 Tbsp butter
- 2 Tbsp olive oil
Instructions:
Tear or cut the bread into bite-sized pieces and dry overnight on a baking sheet. If short on time, dry in a 350 degree oven while you prep the other ingredients.
Dice onions, serranos, celery, carrots, sage, and garlic.
Preheat a large pot over medium high heat and add olive oil. Add sausage and cook until golden brown and crispy. If there is fond at the bottom of the pot, deglaze with 1 Tbsp water. Add onions and serranos and cook until slightly translucent. Add remaining vegetables, sage, and garlic and cook about 5 minutes until slightly tender. Add stock, heavy cream, salt, and cracked pepper. Remove from heat and let cool slightly.
In a small bowl whisk the eggs and slowly mix in a scoop of the warm liquid, then stir eggs into the pot.
Preheat oven to 375 degrees.
Place dried bread in a very large bowl, pour over the mixture and mix thoroughly. Butter a 9x13 pan, pile stuffing into the pan, dot with butter and bake 1 hour 15 minites until golden brown on top and set in the center.
