Pumpernickel Sausage Stuffing

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 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

Recipe

• 1 preheat the oven to 350°. 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.
• 2 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.).