Sausage Stuffing with Fennel, Apple and Omnivore Salt

We love this Italian take on traditional stuffing from the team at Omnivore Salt!

INGREDIENTS
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
3 eggs
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.

Grate the apples and combine them in a large bowl with the sausage mixture and the sage croutons. Season to taste with Omnivore Salt. Add the eggs, the stock and some parsley.

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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