The holidays are all about family and, if you’re lucky, food. Chef Jeff Fournier shares a classic stuffing recipe that he learned from his father and serves to his loved ones every Thanksgiving. It takes minimal effort, he promises, and will definitely be worthy of a place on your family’s holiday table.
- 2 pounds sweet Italian sausage
- 2 large white onions, small dice
- ¼ cup fresh rosemary, chopped
- ¼ cup fresh thyme, chopped
- ¼ cup fresh oregano, chopped
- ¼ cup garlic, chopped
- 2-3 quarts of chicken stock
- 3-4 baguettes, ½ inch dice
- Remove sausage meat from casing.
- Add sausage meat to a large sauté pan, season with salt and pepper and brown over high heat. Then set sausage aside in bowl.
- In the same pan, add the onions and fresh herbs. Sweat the onions and herbs over medium heat until the onions are translucent, being careful not to brown the onions
- Then add the sausage back into the pan and simmer for 5 minutes to blend the flavors together
- Then add about a quart of chicken stock and simmer until the stock is hot.
- Transfer to a large bowl and begin to fold in the bread until it is moist.
- After all the bread is incorporated, transfer to a casserole dish and bake in a 350 degree oven for 45 minutes to an hour until a crust forms on top. Add more stock as needed for moisture.