Sausage and Sage Stuffing - A Family Heritage Recipe
There really are things that grandmothers know best, and my dear Grandma Ferrario is no exception. Both my mother and I use any excuse to make this delicious savory stuffing, be it Easter, Thanksgiving, or anything in between (President’s Day stuffing, anybody?). It’s easy too, so give it a try!
Make one day ahead for maximum flavor. Simply prepare and combine all ingredients and refrigerate, then bake just before serving!
- 1 large stalk celery, chopped
- 1 large yellow onion, chopped
- 4 cloves garlic, crushed
- 1/3 cup dry rubbed sage
- salt & pepper, to taste
- 1 loaf, minus 6 slices white bread, toasted & broken up
- 1 1/2 cups chicken broth
- 1 pound ground Italian sausage
- 1 pound lean ground beef
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon olive oil
- Using a garlic press, crush garlic into a large frying pan. Add olive oil and set stove to low heat, stirring often.
- Finely chop celery and onion, then add to pan with garlic. Cook over medium-low heat until onion and celery are soft and translucent.
- While vegetables are cooking, combine sausage and ground beef in a second frying pan over medium heat.
- Chop walnuts and add to meat mixture. Cook until meat is nicely browned.
- Cover a large plate with a paper towel. Pour cooked meat onto plate, then cover and blot with more paper towels to remove extra grease.
- Toast white bread and break into small pieces in a large mixing bowl.
- Slowly add chicken broth to bread, stirring constantly with hands to evenly wet bread pieces.
- Add cooked vegetable mixture, meat, sage, salt and pepper to bread bowl. Mix well with hands or spoon.
- For maximum flavor, cover bowl and refrigerate ovenight.
- Lightly press stuffing into 9"x13" casserole pan that has been lightly coated with non-stick cooking spray.
- Cover with tin foil and bake at 350 degrees for 35 minutes. For the last 20 minutes, remove foil.