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Stray away from traditional with this stuffing. Wild mushrooms, toasted hazelnuts, fresh herbs and sage-rubbed sausage are baked over maple wood for an earthy take on stuffing.
2 1/2 Tablespoon fresh sage
2 1/2 Teaspoon kosher salt
1/2 Teaspoon black pepper
1 Teaspoon brown sugar
1 Pound ground sausage
1 Tablespoon unsalted butter
1 Pound cubed white bread
2 Cup toasted, shelled and chopped hazelnuts
2 1/2 Pound mushrooms
2 1/2 Cup onion, diced
1 1/2 Cup celery, diced
3 Cup chicken broth
1/2 Cup parsley, chopped
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
1 Teaspoon pepper
1/2 Cup heavy cream
3 eggs
1/2 Tablespoon fresh sage
1/2 Teaspoon kosher salt
1/2 Teaspoon black pepper
1 Teaspoon brown sugar
1 Pound ground sausage
: 250 ˚F
: 250 ˚F
1 Tablespoon unsalted butter
1 Pound cubed white bread
2 Cup toasted, shelled and chopped hazelnuts
2 1/2 Pound mushrooms
2 1/2 Cup onion, diced
1 1/2 Cup celery, diced
3 Cup chicken broth
1/2 Cup parsley, chopped
2 Tablespoon fresh sage
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
2 Teaspoon kosher salt
1 Teaspoon pepper
: 350 ˚F
1/2 Cup heavy cream
3 eggs
: 350 ˚F
: 160 ˚F