Shallot Sausage Stuffing

Shallot Sausage Stuffing

2 tbsp olive oil

2 cups quartered shallots

1 celery stalk chopped

2 garlic cloves minced

1 tbsp chopped fresh sage

1 tbsp chopped fresh thyme

1/2 tsp salt

1/2 tsp pepper

4 mild Italian sausages - about 1 pound

12 cups cubed bread

1/4 cup chopped fresh parsley

1 1/4 cup chicken stock

In a large skillet, heat oil over medium-high; fry shallots, stirring occasionally until deep golden about 10 minutes. Add celery, garlic, sage, thyme, salt and pepper; fry until celery is softened about 3 minutes. Transfer to a large bowl. 

Remove sausage from casings and scramble fry over medium-high heat until crumbled and brown - about 10 minutes. Drain fat and add to shallot mixture along with bread and parsley. Drizzle with stock and toss to combine. Pour into a casserole dish. 

Heat oven to 400 degrees and bake stuffing covered for 20 minutes. Uncover and bake until top is crisp approximately 10 minutes. 

Can be made ahead, covered and refrigerated for 24 hours.