Pumpernickel Sausage Stuffing

Submitted by Motley Oklahoman

"I've gotten tons of raves over this recipe, and I only just made it this last Thanksgiving! I baked one version covered and one uncovered, both were perfectly good (and not a whole lot different wetness-wise)."

Download

photo by Motley Oklahoman

Ready In:: 1hr 45mins
Ingredients:: 12
Serves:: 10

ingredients

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

directions

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.
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.).