Sausage Stuffing

We can't eat boxed stuffing anymore.  This is so delicious.  You can make it with normal toasted bread, or I've used stale cornbread muffins, or toasted pumpkin bread.  You can add extras as you like them too...it's also good with a chopped up apple in the veggie mix.  


Posted by Anjanette S., Recipe by Rachael Ray


Ingredients:

• 2 slices whole grain bread
• Butter
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 pound maple sausage, bulk or removed from large link casing
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 2 teaspoons poultry seasoning
• Salt and pepper
• 1 cup chicken stock or turkey broth
• I use extra sage too.

Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.(Skip this step if you're using the other stale or toasted breads)

Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. (Have extra chicken stock on hand in case you had extra bread and it needs the moisture).  Turn off heat and cover pan loosely with foil to hold heat.  (Some people like their stuffing with that toasted crust from the oven, so you can brown this in the oven too).