Pork and Sage Stuffing

🥘 Ingredients

• white country bread 2 loaves
• plain pork sausage 1 lb
• bacon fat 2 tbsp
• unsalted butter 3 tbsp
• large yellow onion 1
• celery 6 stalks
• fresh sage 2 tbsp
• fresh thyme 1 tbsp
• fresh parsley
• eggs 3
• turkey stock 2-4 cups
• salt
• freshly ground pepper
• unsalted butter 1 tbsp

1. 1

   Dry white country bread in a 200°F oven on a baking sheet for 1 ½ hours until crisp. Set aside.
2. 2

   Preheat a large, high-walled sauté pan over medium-high heat. Cook plain pork sausage until browned and plenty of fond has formed on the pan bottom. Remove sausage and set aside, reserving the fat in the pan.
3. 3

   Add the reserved sausage fat, bacon fat , and unsalted butter to the pan. Add large yellow onion and sweat over medium heat for 3 minutes . Add celery , fresh sage , and fresh thyme . Sauté for a further 3 minutes until celery has softened. Add fresh parsley and the cooked sausage.
4. 4

   In a large bowl, combine the dried bread and the meat mixture. Add eggs and mix. Pour in turkey stock gradually until the bread is very saturated but still holds its shape.
5. 5

   Season with salt and freshly ground pepper .
6. 6

   Use remaining unsalted butter to butter a large casserole dish and fill with the stuffing.
7. 7

   During the last 30 minutes of the turkey's cook time, bake stuffing covered for 20 minutes , then uncover for a final 10 minutes .