Old Salt breakfast sausage is a savory and slightly sweet blend of fresh spices and herbs, perfect for flavoring other dishes like this classic Thanksgiving stuffing.
PREP TIME: 20 minutes
COOK TIME: 1 hour
FEEDS: 6 - 8 depending on how many other dishes are served with the meal
- 1 pound breakfast sausage
- 8 cups breadcrumbs
- 1 white onion, small dice
- 4 stalks celery, small dice
- save celery leaves for garnish
- 4 garlic cloves, minced
- 1 cup bone broth
- 1/3 C butter
- 1 egg, beaten
- Salt, pepper, and nutmeg for seasoning
STEP 1: COOK THE MEAT
Brown 1 lb of breakfast sausage over medium heat in a large pan until cooked through, remove from pan and set aside.
STEP 2: COOK AND MIX REMAINING INGREDIENTS
Over medium heat, melt 1/3 C butter and add the onions and celery, cooking and stirring for several minutes until translucent. Add the minced garlic and cook another minute. Season with salt, pepper, and a pinch of nutmeg to taste.
Add 1 C bone broth and bring it to a simmer, then remove the pan from the heat. Add the cooked sausage back to the pan along with any drippings and 8 C dried breadcrumbs. Add 1 beaten egg to the mixture and combine everything with a spoon or your hands until thoroughly incorporated; the mixture should be moist but there should not be any standing liquid.
STEP 3: BAKE IN THE OVEN
Transfer the stuffing from your pan to a large casserole dish and cover with foil. Cook in a 350 F degree oven for 45 minutes. Remove the foil and cook an additional 10-15 minutes until the top is brown and crispy.
STEP 4: GARNISH THE TOP
Finish the stuffing by chopping the reserved celery leaves and sprinkling over the top for an extra green pop.