Relleno de salchicha

Ingredientes

• 12 Cups Country Bread (1 loaf )
• 1 Pound Pork Sausage (Sage)
• 1/3 Cup Butter
• 1 1/2 Cups Red Onion (Finely Chopped)
• 2 Stalks Celery (Chopped)
• 5 Cloves Garlic (Large, minced)
• 1/2 Cup Flat Leafed Parsley (Chopped)
• 1 Tablespoon Fresh Sage (Chopped)
• 1 Tablespoon Fresh Rosemary (Chopped)
• 2 teaspoons Fresh Thyme (Stripped from the stems)
• 3/4 teaspoon Sea Salt (or more to taste)
• 1/2 teaspoon Black Pepper (freshly ground)
• 1/4 Cup White Cooking Wine ((by the vinegar))
• 2 1/4 Cups Chicken Stock (low sodium)
• 1 Cup Dried Cranberries ((optional))

Preparación

1. 1

   Preheat the oven to 400°

2. 2

   Slice the bread into pieces about 1 inch wide. Place the bread pieces in a single layer on a sheet pan and bake for 5 minutes, or until dried and toasted. Transfer to a very large bowl.Reduce the oven to 350.

3. 3

   Meanwhile, in a large saute pan, Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread.

4. 4

   In the same pan, without draining any grease out, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the cooking wine (if using, or sub broth) and allow the to reduce down to half (about 4 minutes).

5. 5

   Add the stock and cranberries, stirring well, and pour into the bread. Mix really well with a wooden spoon until all the liquid has been absorbed.

6. 6

   Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.