Pumpernickel Sausage Stuffing
- 4 tablespoons unsalted butter
- 1 lb chicken-apple sausages, chopped
- 2 large celery ribs, chopped
- 1 large onion, chopped
- 1 loaf pumpernickel bread, cut into 1-inch cubes and dried (1 pound)
- 1 sleeve multi-grain saltine crackers, crushed (4 ounces)
- 1 tablespoon fresh thyme, chopped
- 4 eggs, lightly beaten
- 2 cups stock (vegetable, chicken or turkey)
- 1/4 cup flat leaf parsley, chopped
- kosher salt
- ground pepper
- Preheat the oven to 350u0b0. In a large skillet, melt the butter over medium heat, then add the sausage and cook for 5 minutes. Add the celery and onion and cook until the vegetables are tender and the meat is browned, 7 to 10 minutes. Transfer the mixture to a large bowl and let cool.
- Add the bread cubes, crackers, thyme, eggs, stock and parsley to the bowl and mix well. The mixture should be moist but not soggy; add a little more stock if you like your stuffing wetter. Season the stuffing with salt and pepper. Place in a 9-by-13-inch buttered baking dish and bake for 1 hour. (To keep the stuffing moist, cover the top loosely with foil while it bakes.).
unsalted butter, chickenapple sausages, celery, onion, pumpernickel bread, multigrain saltine crackers, fresh thyme, eggs, stock, flat leaf parsley, kosher salt, ground pepper
Taken from www.food.com/recipe/pumpernickel-sausage-stuffing-416079 (may not work)