Herby Sausage Stuffing with Crispy Prosciutto
- 2 Small baking dish or one large baking dish
- Large saute pan
- Small Bowl
- The biggest bowl you have
- 1 loaf of sourdough or rustic bread about 1 1/2 pounds total, ripped into large chunks and dried out (see note)*
- Olive oil for drizzling
- ¾ lbs. maple breakfast sausage casing removed if necessary (any flavor breakfast sausage works!)
- 4 Tbsp unsalted butter plus more for buttering the pans
- 3 celery stalks diced
- 3 leeks dark green parts removed, white parts cleaned and thinly sliced
- 1 bulb fennel cored and diced
- 3 cloves garlic minced
- Kosher salt and black pepper to taste
- 2 eggs
- 3 cups Thanksgiving Stock or desired turkey/chicken stock
- ½ cup chopped fresh parsley
- 8-10 fresh sage leaves chopped
- 1 Tbsp fresh thyme leaves
- ¼ lb. thinly sliced prosciutto
- Preheat oven to 350ºF. Butter 2 small or one large baking dish.
- In a large saute pan over medium, heat a bit of olive oil until hot. Add in sausage and cook, breaking up the meat, until browned and cooked through. Remove sausage from the pan and set aside.
- To the same pan, add in butter and melt. Toss in celery, leeks, fennel, and garlic. Season with salt and pepper. Sweat veggies until soft.
- Whisk eggs and stock together in a small bowl.
- In the biggest bowl you have, add the dried bread, the cooked veggies, the browned sausage, and all the herbs.
- Pour in stock mixture and stir until everything is combined and the bread has soaked up most of the liquid.
- Season with salt and pepper, if needed (careful with the seasoning here as both the sausage and the prosciutto are salty on their own! You may not need any salt).
- Transfer stuffing mixture to the prepared pans. Don’t pack the stuffing down in the pans, that will result in a more dense texture! Pour any remaining liquid from the bottom of the bowl over the stuffing.
- Cover tightly with foil and bake for 30 minutes.
- Increase the oven temperature to 425ºF. Remove foil, drizzle the top with olive oil and lay torn pieces of prosciutto over the stuffing. Careful not to cover all the stuffing, you just want a few nice pieces layered sporadically over the stuffing.
- Bake again to crisp the top, about another 20-30 minutes.
*You can rip the bread up the day before you plan to make the stuffing, lay it out on sheet trays, and leave it out on the counter to dry out. You can also dry the bread by spreading it out on sheet trays and baking them at 325F for 30-40 minutes until the bread is dry and barely golden (you don’t want much browning!) **If you want to prep this ahead of time, I suggest drying your bread, and cooking the sausage/veggies ahead. Then day of, all you have to do is mix everything together, chop up some herbs, and bake it!
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