Sausage and Cheese Stuffing

Sausage and Cheese Stuffing

servings
10

Ingredients
















Cooking Instructions

1

Heat oven to 400°F. Butter 9x13-inch baking dish.


2

In large skillet over medium-high heat, cook pork until browned, about 5 minutes. Transfer to bowl. Wipe out skillet with paper towel, and return to heat.


3

Melt butter in skillet until foaming. Stir in onion and celery and cook until translucent, about 7-8 minutes.


4

Meanwhile, whisk eggs in large bowl until lightly beaten. Stir in broth, salt and pepper.


5

Add parsley, sage, thyme and fennel seed to skillet. Sauté until fragrant, about 30 seconds. Cool slightly and add to egg mixture. Mix well.


6

Add bread cubes, sausage, swiss and monterey jack to egg mixture and stir until uniformly combined. Transfer to prepared baking dish.


7

Cover baking dish tightly with foil; bake 25 minutes. Remove foil and continue baking until edges are crispy, about 15-20 minutes.


Tip: To make your own bread cubes, cut a 1-pound loaf of French bread into 1/4-inch by 1/4-inch cubes. Cover loosely with kitchen towel and dry 8 hours or overnight at room temperature.


Ingredients
















Cooking Instructions

1

Heat oven to 400°F. Butter 9x13-inch baking dish.


2

In large skillet over medium-high heat, cook pork until browned, about 5 minutes. Transfer to bowl. Wipe out skillet with paper towel, and return to heat.


3

Melt butter in skillet until foaming. Stir in onion and celery and cook until translucent, about 7-8 minutes.


4

Meanwhile, whisk eggs in large bowl until lightly beaten. Stir in broth, salt and pepper.


5

Add parsley, sage, thyme and fennel seed to skillet. Sauté until fragrant, about 30 seconds. Cool slightly and add to egg mixture. Mix well.


6

Add bread cubes, sausage, swiss and monterey jack to egg mixture and stir until uniformly combined. Transfer to prepared baking dish.


7

Cover baking dish tightly with foil; bake 25 minutes. Remove foil and continue baking until edges are crispy, about 15-20 minutes.


Tip: To make your own bread cubes, cut a 1-pound loaf of French bread into 1/4-inch by 1/4-inch cubes. Cover loosely with kitchen towel and dry 8 hours or overnight at room temperature.


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