Since we're approaching Thanksgiving, I thought I'd post a recipe for one of my favorite stuffings. Oyster stuffing is actually my favorite, but my family always makes two stuffings at Thanksgiving because not everyone eats oysters. Happy Thanksgiving!
2 pound sweet Italian sausage, casings removed
1 pound chicken gizzards/hearts (chopped into ¼ inch cubes)
1 cup butter (2 stick)
3 cups onion, chopped (into ¼ inch cubes)
2 cups celery, chopped (into ¼ inch cubes)
1 cup shallots, chopped (into ¼ inch cubes)
2 loaves french bread
2 cups chicken stock, plus extra as needed
Salt and pepper
2 tablespoon fresh sage, chopped
4 tablespoons fresh parsley, chopped
2 teaspoons fennel seeds, chopped fine
2 teaspoons dried tarragon, crumbled
2 tablespoons fresh thyme, chopped
1. Add a little olive oil to a large skillet under medium heat. Saute sausage, gizzards, hearts until cooked through, crumbling sausage into bite-size pieces as you go, about 10 minutes.
2. Preheat oven to 350 degrees F.
3. Transfer sausage, gizzards, hearts with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.
4. Add chicken stock, if necessary. You’re looking for a consistency that is very moist, but not soupy. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden brown.
You can check the stuffing half way through the bake to make sure there is enough liquid. If it's too dry, add some extra stock, if it's too moist, cook it a bit longer with the foil removed.
