1/4poundsweet italian sausageIf purchased in links, remove sausage from the casings. Substitute diced, raw, green apples for vegetarian version.
12.5ouncescornbread stuffing mixwe like the cubes
1cupcelerydiced into 1/2″ pieces
1 mediumoniondiced into 1/2″ pieces
3clovesgarlicfinely minced
1/3cupfresh sagefinely minced
1tablespoonfresh thymefinely minced
5tablespoons butterreserve 1 tablespoon for buttering the casserole dish
2teaspoonssea salt
1teaspoonpumpkin spice
1teaspoonfennel seeds
1/4teaspoonground black pepper
1pinchcayenne pepper
3-4cupsunsalted chicken stocksubstitute vegetable stock for vegetarian version
Instructions
Butter a 2 – 2.5 quart casserole dish generously. Set aside.
Preheat oven to 325 degrees Fahrenheit.
Add 1 tablespoon olive oil to a large, deep skillet and heat to medium-high temperature.
Add the sausage to the pan.
Sauté, using a wooden spoon or slotted spatula to break up the sausage into bite size pieces. Cook until brown, about 10 minutes. Remove to a paper towel lined plate. Leave the drippings from the sausage in the pan.
Turn the pan to low and melt 4 tablespoons of butter.
Add the onion and celery. Add the salt, pepper, cayenne pepper, pumpkin spice, fennel, fresh sage and thyme to the vegetables. Stir until incorporated with the butter and turn the heat back up to medium. Sauté until the onion is translucent, about 5 minutes. Add the garlic. Cook until fragrant, about 1 minute. Do not overcook the garlic, as it will be bitter.
Turn the temperature down to low and add the stuffing mix. Add 3 cups of chicken stock in 1/2 cup increments. Stir from the bottom of the pan in a folding fashion to incorporate.
Depending on the consistency you prefer, you may add up to 1 additional cup of chicken stock. Incorporate with the same folding method.
Bake at 325, covered with an oven safe casserole lid or aluminum foil for 45 minutes.
Uncover and continue baking for 15 minutes or until the top of the casserole is golden-brown and crisp around the edges.