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Thanksgiving Sausage Cheddar Stuffing Recipe

Posted Tuesday, November 20, 2012 by Alice Balkin

 

SAUSAGE CHEDDAR STUFFING-PDF

                                                                       

From the York Harbor Inn Kitchen

Executive Chef Gerald Bonsey CEC, AAC

Yield: 9-12 portions (4 ½ lbs, enough to stuff a 10# bird)

 

Cubed Bread, lightly toasted

10 oz

*Italian Sausage Meat (Not links)

1 ½ lbs

Onions, diced

½lb

Celery, diced

½ lb

Green Peppers, diced

½ lb

Eggs, lightly beaten

3 eggs

Salt

1 ½ tsp

Thyme Leaf

¾ tsp

Fresh Ground Black Pepper

¾ tsp

Rosemary, dry

¾ tsp

Sage, dry

1 ½ tsp

Chopped Parsley, dry

1 ½ tsp

Sharp Cheddar Cheese, grated

10 oz

Chicken or Turkey Stock

1 cup

 

Method:

 

Cook sausage in skillet, over medium high heat, stirring to break-up into bite size chunks.

Add onions, celery and green peppers to skillet and cook until vegetable are soft.

While cooking vegetables combine eggs, salt, thyme, black pepper, rosemary, sage and parsley in a large mixing bowl

Add toasted bread, vegetables and sausage, and mix.

Add cheddar cheese and stock and stir to blend.

Spoon the mixture into a greased 3 qt casserole dish. (or 9x12, 4 inches in height)

Bake in a low oven, 350', approximately 45 minutes, to a temperature of 165'.

Hold hot for service or chill.

 

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