When I saw this recipe in Gourmet Magazine, I knew I would have to try it. The magazine states, “This delicious stuffing is similar to a savory bread pudding.” Bake it along side rather than inside, the bird.
When I saw this recipe in Gourmet Magazine, I knew I would have to try it. The magazine states, “This delicious stuffing is similar to a savory bread pudding.” Bake it along side rather than inside, the bird.
Heat oil in heavy large skillet over medium heat.
Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes.
Using slotted spoon, transfer sausage to large bowl.
Add celery and next 6 ingredients to drippings in skillet.
Sauté over medium heat until vegetables are soft, about 5 minutes.
Discard bay leaf.
Add mixture to sausage.
(Can be made 1 day ahead. Cover; chill. Reduce to lukewarm before continuing.) Preheat oven to 350°F.
Butter 13x9x2-inch glass baking dish.
Add bread to sausage mixture.
Whisk milk, broth, and butter in bowl to blend.
Mix into stuffing; season stuffing with salt and pepper.
Mix in eggs; transfer to prepared dish.
Bake uncovered until cooked through and brown, about 50 minutes.
