This orange, rosemary and chicken sausage infused bread stuffing works for poultry as well as pork roasts and tenderloins. It is that time of year where we are all planning our holiday dinners. This is a stuffing recipe that will go a long in making your Thanksgiving meal that much more special.
8 ounces chicken sausage cut into small cubes (mild or hot)
½ cup butter
1½ cup chopped onions
1½ cup chopped celery
½ cup chopped carrots
2 oranges juiced and save pulp
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
Real Salt and pepper to taste
4 cups day‐old wheat bread
Saute chicken sausage cubes in large frying pan till done, remove and set aside. Drain oil and wipe pan.
Melt ½ cup butter in same pan over medium heat. Add onions, celery and carrots; saute until soft, about 8 to 10 minutes.
Raise heat and add the orange juice; cook until most of the liquid has reduced. Add the grated orange zest, broken up orange pulp, fresh herbs, sausage, salt and pepper to pan and mix well.
Now add 4 cups of day‐old wheat bread cut in ½ to ¾ inch cubes to the onion mixture and toss to mix. Adjust seasoning and stuff into turkey, chicken, or duck.
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