Receta de relleno de salchicha

Ingredientes

• 4 tbsp unsalted butter
• 24 oz sweet Italian sausage (removed from casings)
• 2 cups diced onion
• 2 cups diced celery (1/4" dice)
• 1/4 tsp Diamond kosher salt (plus more as needed)
• 2 cups peeled and diced Granny Smith apples
• 1 cup dried cranberries (soaked in hot water for 5 minutes)
• 4 tsp chopped fresh herbs (such as sage and thyme)
• 3 1/2 cups chicken or turkey stock
• 24 oz (8 cups) bread stuffing mix (such as Boudin or Pepperidge Farm)

Preparación

1. 1

   Preheat oven to 350° F.

2. 2

   Melt butter in a large skillet over medium heat. Brown sausage, breaking it apart with the back of a wooden spoon until cooked through, 3 to 4 minutes.

3. 3

   Add the diced onions and celery with Kosher salt and reduce the heat to medium-low. Continue to cook until the onions are softened and translucent.

4. 4

   Add the apples, soaked cranberries and chopped herbs. Stir to combine then add the stock, scraping any brown bits off the bottom of the pan.

5. 5

   Remove the pan from the heat, stir in bread stuffing mix. Taste for seasoning and add salt and pepper as needed. If the stuffing is too dry, add more stock.

6. 6

   Transfer to a buttered 9x13" baking dish and cover tightly with aluminum foil. Bake for about 30 to 40 minutes, or until internal temp reaches 165° F. Remove the foil and continue to bake until the top is golden brown, about 15 minutes longer. Enjoy!