Cheesy Sausage and Sage Stuffing

Ingredients for Cheesy Sausage and Sage Stuffing

• 2 tablespoons unsalted butter, plus more

• 1 medium boule sourdough, cut into 1-inch pieces (2150 to 2400ml ), dried out overnight

• 2 cuillères à soupe d'huile d'olive

• 450g sweet or spicy Italian sausage, casings removed

• 2 large onions, finely chopped

• 3 branches de céleri, hachées

• 40g finely chopped sage

• Sel kasher, poivre fraîchement moulu

• 240ml de vin blanc sec

• 2 gros œufs, battus pour mélanger

• 240 ml de bouillon de poulet à faible teneur en sodium

• 475ml half-and-half

• 450g aged cheddar, grated (about 1200ml ), divided

Preheat oven to 149°C. Butter a shallow 13x9" baking dish and a large piece of foil. Place 2150ml bread in a large bowl.

Heat oil in a large skillet over medium-high. Cook sausage, stirring occasionally and breaking into small pieces with a wooden spoon, until browned and cooked through, 7–10 minutes. Transfer to bowl with bread.

Place onions, celery, sage, and 2 tablespoons butter in same skillet; season with salt and pepper. Cook, stirring often, until onions are golden brown and soft, 10–12 minutes. Add wine and cook, stirring occasionally, until almost completely evaporated, about 5 minutes; scrape into bowl with bread and sausage.

Whisk eggs and broth in a medium bowl until smooth, then pour over bread mixture. Pour in half-and-half and add 350g cheese; toss to combine. Season with salt and pepper. Transfer to prepared baking dish and cover with foil, buttered side down. Bake until a paring knife inserted into the centre comes out hot, 40–50 minutes .

Heat grill. Uncover stuffing and top with remaining cheese. Grill until top is golden and bubbling, about 4 minutes. Let sit at least 10 minutes and up to 30 before serving.

Stuffing can be assembled 1 day ahead; cover with foil and chill. Stuffing can be baked (but not grilled) 3 hours ahead. Store tightly wrapped at room temperature until ready to grill.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.