Sausage Stuffing.
Brown sausage with onions and celery, hit it hard with Good Shepherd and Chain Reaction, fold it into stuffing that actually tastes like something
Brown sausage with onions and celery, hit it hard with Good Shepherd and Chain Reaction, fold it into stuffing that actually tastes like something
Ingredients
FOR THE STUFFING
- 12 Ounces pork breakfast sausage roll
- 3/4 Cup diced yellow onion
- 1/2 Cup diced celery
- 2 Tablespoons Casa M Spice Co® Good Shepherd®
- 1 Tablespoon Casa M Spice Co® Chain Reaction®
- 1 12 Ounce package herb seasoned stuffing
- 28 Ounces low-sodium chicken broth
- 4 Tablespoons melted butter
Method
-
01
Preheat oven
10 minGet your oven to 400° so it's ready when the stuffing hits the pan. This temp gives you gentle cooking without drying things out.
-
02
Brown sausage with aromatics
12 minBreak up the sausage in a large skillet over medium heat and cook until it's no longer pink, then add onions and celery. Once the vegetables soften, hit it hard with Good Shepherd and Chain Reaction — don't hold back on the seasoning, that's where the flavor lives.
-
03
Combine stuffing and broth
2 minDump your herb stuffing into a large bowl and pour in the chicken broth, mixing until everything's evenly hydrated. The broth rehydrates the bread and carries all the seasoning through.
-
04
Fold in sausage mixture
2 minAdd the sausage and its rendered fat to the stuffing bowl and mix thoroughly so the meat and spices are distributed throughout. This is your insurance against bland patches.
-
05
Prepare casserole dish
1 minGrease a deep casserole dish with olive oil or non-stick spray so nothing sticks when it bakes.
-
06
Transfer and spread
2 minPour your stuffing mixture into the greased pan and spread it in an even layer so it bakes consistently.
-
07
Bake covered
25 minCover with foil and bake at 400° for 25 minutes — the foil keeps the top from browning too fast while the center comes up to temp. If you want a crunchy top, skip the foil and bake uncovered instead.
From Mike's Notebook
Break sausage into small pieces as it hits the pan—they'll brown faster and season the stuffing more evenly.
Don't drain the rendered sausage fat; it's doing half the flavor work here.
Let the broth cool 5 minutes before folding in—hot liquid softens the stuffing unevenly.