Thursday, December 24, 2009

Cast Iron Stuffing

I forgot to write this recipe down last Thanksgiving and this year I had to make it twice to get it right. So now I am writing it here so I can look it up next year.

This stuffing is great because you don't cook it in the bird (for all the nervous salmonella people.)

Brown one 8 oz package of breakfast sausage. (Do not use any flavored sausage like apple or maple. Our favorite is the Farmer John links.)
Chop the sausage coarsely and place them in a large bowl.
Add 6-8 cups of cubed sourdough
2 cups of sliced mushrooms
the inner stalks of a celery head with the leaves (about 4-5)
one large chopped onion
2-4 cloves minced garlic
a handful of fresh chopped sage (in Idaho I still have sage in the garden during November)
Drizzle 1/4 cup of melted butter over the top
Mix in one beaten egg
add salt and pepper

Place the mixture in a large cast iron skillet coated lightly with olive oil. Cover with aluminum foil and bake 375 degrees for 60 minutes. Remove the foil and bake until browned.

1 comment:

sariah said...

This sounds so good!
We are coming to Boise this Friday for my brother's baby blessing. We'd like to come see you that late afternoon if you will be around.