Stuffing

Name: Stuffing
Ingredients: 1 lb mild Italian pork or chicken sausage, casing removed (I used chicken sausages from my local butcher); 4 1/2 cups mushrooms, diced; 1 medium yellow onion, diced; 6 celery stalks, diced; 4 carrots, diced; 1/2 cup chicken broth; 1 tablespoon diced fresh sage; 1/2 tsp minced fresh thyme leaves; 1/2 cup dried cherries, finely chopped; 1/2 cup slivered almonds; 1/2 tablespoon minced garlic; 4 tablespoons lard, butter, or ghee; Sea salt and black pepper to taste

13 ingredients

1 steps

Ingredients

1 lb mild Italian pork or chicken sausage, casing removed (I used chicken sausages from my local butcher)
4 1/2 cups mushrooms, diced
1 medium yellow onion, diced
6 celery stalks, diced
4 carrots, diced
1/2 cup chicken broth
1 tablespoon diced fresh sage
1/2 tsp minced fresh thyme leaves
1/2 cup dried cherries, finely chopped
1/2 cup slivered almonds
1/2 tablespoon minced garlic
4 tablespoons lard, butter, or ghee
Sea salt and black pepper to taste

Directions

1

{"0":"1. Preheat oven to 350.","2":"2. In a large soup pot, saute onions in lard, butter, or ghee until translucent.","4":"3. Add the sausage and brown.","6":"4. Add the carrots, celery, mushrooms, chicken broth, cherries, almonds, sage, thyme, garlic powder, salt and pepper.","8":"5. Mix well, bring to a simmer, and cook for 5-10 minutes or until the veggies begin to absorb the chicken broth.","10":"6. Transfer to a large glass baking dish, cover tightly with aluminum foil and bake at 350 for 45 minutes."}