Eat, Pray, Love by Elizabeth Gilbert & Italian Sausage Stuffing

“No time to roast a twenty-pound turkey, obviously, but Luca sautes up some lovely cuts of turkey breast and I preside over a whirlwind group effort to make a Thanksgiving stuffing, as best as I can remember the recipe, made from the crumbs of some high-end Italian bread, with necessary cultural substitutions (dates instead of apricots; fennel instead of celery).” ~Eat, Pray, Love by Elizabeth Gilbert

Italian Sausage Stuffing

Ingredients:

1 stick unsalted butter, plus more for the baking dish

1 pound sweet Italian sausage, casings removed

4 stalks celery, chopped

2 onions, chopped

2 tablespoons chopped fresh sage

3 cups low-sodium turkey or chicken broth

Kosher salt and freshly ground pepper

2 large eggs

1/2 cup chopped fresh parsley

16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds)

Directions:

  1. Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
  2. Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
  3. Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing.
  4. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

Leave a Reply

Your email address will not be published.