We love this Italian take on traditional stuffing from the team at Omnivore Salt!
2 loaves country white bread
2 sticks butter
½ cup chopped sage
3 Lbs sausage
2 cups chopped onion
2 cups chopped celery
2 cup chopped carrots
2 cup chopped fennel
2 bay leaf
2 apples grated
2 cups stock
1 bunch parsley roughly chopped
To prepare the croutons (plan to make them the day before!): Cut the bread into ¾ inch cubes and melt a stick of butter along with some sage. Toss the bread with the herbed butter and season with a few generous pinches of Omnivore Salt. Lie on sheet trays and roast in a 325°F oven until golden in color.
To prepare the stuffing: Melt the other stick of butter in a large pan. Add the onion, carrot, celery and fennel. Cover and cook over low heat for about 20 minutes, until nice and soft. In a large pan, cook the sausage over medium heat until nice and browned. Combine vegetables and sausage, then cook together over medium heat for about 5 minutes. Season to taste with Omnivore Salt.
Loosely stuff into your turkey and cook as instructed.
Place any extra stuffing into a baking dish and cover with foil. Bake at 350°F for 1 hour. After 30 minutes remove the foil and bake uncovered for other 20-30 minutes, until nicely golden brown on top.
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