Chicken Sausage Stuffing
Ready in 1 hour
Serves 4-6 people
Recipe by Courtney Anderson
1 small onion
2-3 celery stalks
1/2-1 cup shredded carrot
3-5 garlic cloves
1 loaf sourdough (cubed about 8 cups)
4 cups pumpernickel or other bread of choice
3 cups Bone broth
1/4 cup oil of choice
1-2 cups Mushroom Bacon * optional
- Heat oven to 350F. Meanwhile, heat a medium sized pan on the stove, add diced breakfast sausage and sear for 2 minutes, then add in shredded garlic cloves, diced onion and celery. Saute for 5 - 8 minutes.
- Add chicken sausage mixture to cubed bread in a large bowl, along with shredded apple and fresh herbs. Pour bone broth, melted or liquid oil and beaten eggs on top of bread. Mix and season with salt and pepper. Add to a buttered casserole dish. Bake in oven at 350F for 30 minutes (covered), then uncovered for an additional 10 minutes. Remove and enjoy as is, or top with mushroom bacon.