This very rustic stuffing from Thomas Keller is all about flavor, texture and lots more flavor. We added in our Gobble Gobble Blend and grabbed Iverstine’s hot breakfast sausage. The result is a Thanksgiving Side that needs a holiday all its own.
Time: 1 hour
Serves 6-8Rating
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Loading...| Caramelized Onion Avocado Oil | |
| 1 lb breakfast sausage, casings removed | |
| 1 large carrot, diced | |
| 1 onion, diced | |
| 1 celery stalk, diced | |
| 2 cups turkey or chicken stock | |
| 1 Tbl Gobble Gobble Blend | |
| One 12-oz loaf ciabatta, cut into cubes | |
| 1/4 cup chopped parsley, plus more for garnish | |
| 2 Tbl chopped fresh rosemary | |
| 2 Tbl chopped fresh sage | |
| 1 tsp salt |
| 1. | Heat oven to 375°F. Heat a large skillet over medium heat and drizzle in Caramelized Onion Avocado Oil. Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8–10 minutes. Transfer sausage to a large bowl; set aside. |
| 2. | If the skillet seems dry, drizzle in a little more avocado oil. Cook the carrot, onion and celery until soft, 5–7 minutes, and transfer to bowl with sausage. |
| 3. | To the bowl with the sausage and aromatics, add the stock, Gobble Gobble Blend, parsley, rosemary, sage, bread, salt and pepper to bowl; toss to combine. |
| 4. | Pour the mixture into a 9X13 baking dish and spread evenly. Add bits of butter to the top. Bake until golden brown and bread is slightly crisp on top, 30–35 minutes. Garnish with additional parsley. |
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