Olive Oil Sausage Stuffing
Topped with crispy sage and proscuitto, this is a stuffing lovers dream. And thanks to the addition of crisp green apples, a couple healthy glugs of Drizzle & Sizzle, and plenty of gruyere—there are no dry flavorless bites in sight!
by Mike Kubiesa
24 oz sourdough bread, ½ inch cubes
3 tbsp Sizzle
3 cloves garlic, minced
3 tbsp thyme and rosemary, finely chopped
3 tbsp unsalted butter, melted
Pinch of salt and pepper
4-5 medium shallots, sliced in rounds
3 ribs celery, finely diced
3 cloves garlic, finely sliced
1½ lbs pork sausage, casing removed
2 medium green apples, thinly sliced
8 oz Gruyere cheese, shredded (about 2 cups)
2 tbsp sage leaves, chopped
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
3-4 large eggs, whisked
2 cups chicken stock or vegetable stock, divided
½ cup heavy cream
10-12 sage leaves, fried until crispy
1 package of prosciutto, baked until crispy
Black pepper and salt to taste
Drizzle to garnish
Active Time: 30 min
Full Time: 1 hr 10 min
Preheat oven to 400 F. Spread bread cubes onto sheet tray and toss with Sizzle, garlic, herbs, melted butter, salt and pepper. Bake until golden brown and crunchy (about 15 minutes) and remove and set aside.
In a large skillet, brown sausage and remove. Using the drippings and Sizzle, add the shallots, celery, apples and garlic to the skillet. Sweat aromatics until fragrant for about 10 minutes over medium heat.
Add the sausage back to the skillet along with the chopped herbs. Remove from heat and combine (let cool and reserve some mix on the side.)
In a large mixing bowl, add eggs, half of the chicken stock and heavy cream. Whisk together until completely combined.
Add the Gruyere cheese and cooled sausage mixture. Fold to combine and set aside for 5 minutes.
Once the flavors have come together, add the toasted bread crumbs and fold to combine once again.
Grease a 9x13 inch baking dish with olive oil and dump bread sausage mix into dish and spread evenly.
At this time if your mixture looks dry, add the reserve chicken stock over the top. Take reserve sausage and apples and spread over the top along with some extra cheese. Bake in preheated oven for 30-45 minutes.
Remove and garnish with crispy fried sage, crispy prosciutto and a healthy glug of Drizzle. Serve right away or let rest for 15-20 minutes before serving as a side.