Kitty's Bourbon Stuffing
When it’s time for turkey, nothing beats this savory and sweet stuffing to make your feast complete!
Ingredients
3 tablespoons unsalted butter
1 pound sweet Italian sausage, casings removed
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 teaspoons dried sage
2 tablespoons bourbon
7 cups cubed, stale French bread
1 cup peeled green apples
1/2 cup golden raisins
3/4 cup minced onion
1/2 cup minced celery
1/2 cup Italian parsley
3/4 teaspoon dried thyme
Cooking spray
1/2 cup chicken stock
Instructions
Preheat oven to 325F. Melt 1 tablespoon of butter in a pan over medium high heat. Add Italian sausage, nutmeg, allspice, and 1 teaspoon of sage. Break sausage into small pieces as it cooks (about 3 minutes).
Remove pan from the heat and add bourbon. Return pan to the heat and continue to cook sausage for 3 more minutes.
Using a slotted spoon, remove sausage from pan and place it in a large bowl. Add bread to the bowl and mix to combine.
Discard any fat in the pan and add remaining butter over low heat. Add apple, raisins, onion, and celery and cook for 5 minutes. Stir in parsley and cook 2 more minutes. Transfer this mixture to the bowl with the bread and sausage, add thyme and remaining sage, and stir to combine. Taste and add salt if needed (this will largely depend on how salty your Italian sausage is).
Spray baking dish with cooking spray and evenly distribute stuffing mixture.
Drizzle chicken stock over the top and cover with aluminum foil. Bake for 45 minutes and remove from the oven to see how it looks. If you like a browned stuffing, dollop a few tablespoons of butter on top and bake, uncovered, for an additional 10-15 minutes.
Remove from oven and add additional cooking stock, if needed, to ensure moisture.
Kitty's Bourbon Stuffing
Ingredients
Instructions
- Preheat oven to 325F. Melt 1 tablespoon of butter in a pan over medium high heat. Add Italian sausage, nutmeg, allspice, and 1 teaspoon of sage. Break sausage into small pieces as it cooks (about 3 minutes).
- Remove pan from the heat and add bourbon. Return pan to the heat and continue to cook sausage for 3 more minutes.
- Using a slotted spoon, remove sausage from pan and place it in a large bowl. Add bread to the bowl and mix to combine.
- Discard any fat in the pan and add remaining butter over low heat. Add apple, raisins, onion, and celery and cook for 5 minutes. Stir in parsley and cook 2 more minutes. Transfer this mixture to the bowl with the bread and sausage, add thyme and remaining sage, and stir to combine. Taste and add salt if needed (this will largely depend on how salty your Italian sausage is).
- Spray baking dish with cooking spray and evenly distribute stuffing mixture.
- Drizzle chicken stock over the top and cover with aluminum foil. Bake for 45 minutes and remove from the oven to see how it looks. If you like a browned stuffing, dollop a few tablespoons of butter on top and bake, uncovered, for an additional 10-15 minutes.
- Remove from oven and add additional cooking stock, if needed, to ensure moisture.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
Mayonnaise…. Mayonnaise?? MAYONNAISE!! That is the secret ingredient in this scratch chocolate cake. Every cake needs fat and mayo is as good as any. Literally scratch that - it's better!