Grilled Bacon and Cheese Wieners - Schneiders

OUR RECIPES

Spicy Sausage Stuffing

Sausage Fresh Rolls

OUR RECIPES

Spicy Sausage Stuffing

What’s more comforting than stuffing when fall and winter arrive? To ward off the chill, we’ve spiced up this favourite seasonal side with our smoky Sicilian sausages. It’s comfortingly familiar yet deliciously new, and sure to earn a spot on your holiday menu year after year.

6-8
15
65

1 pkg Schneiders® Spicy Sicilian Smoked Sausages, halved lengthwise and sliced into ¼ inch slices

1 tablespoon olive oil

¾ cup unsalted butter     

2 medium onions, diced

½ a bulb of fennel, diced

4 celery stalks, diced

2 cloves of garlic, roughly chopped

½ cup white wine

10 cups sourdough bread, torn, dried out overnight      

2 tablespoons each of fresh Italian parsley, rosemary, thyme and sage all roughly chopped

¼ cup pine nuts     

1 cup chicken stock

2 eggs

Salt and pepper

Preheat oven to 350 F.

In a large pan over medium heat, add the olive oil and sausage and cook until the sausages start to caramelize; approx. 3 minutes. Remove the sausages and reserve.

Add the butter, onion, fennel, and celery and cook stirring frequently until the vegetables are soft. Add garlic and continue to cook for 1 more minute.

Add white wine to the pan and cook for another minute or so.

In a large bowl, combine the bread, herbs, sausage, pine nuts, and vegetables.

In a small bowl, whisk together chicken stock and eggs.  Add to the stuffing mixture and mix thoroughly to combine. Stuffing should be moist to touch; add a bit more stock if necessary. Adjust seasoning with salt and pepper.

In a 9”x13” prepared baking tray, add the stuffing and cover with tin foil. 

Bake for 30 minutes covered, then 30 to 40 minutes uncovered until golden brown.