Golden Torn-Bread Stuffing (or “Dressing” with Four Cheeses and Spicy Italian Sausage

• Meat

  • 4 1/2 cups Chicken or turkey stock
  • 2 Italian sausage, spicy links

• Produce

  • 1/2 cup Apples, Dried
  • 1 Carrot
  • 5 Celery stalk
  • 2 Garlic clove
  • 1 1/2 Onion, small
  • 2 tbsp Parsley
  • 3 sprigs Parsley
  • 1 tbsp Sage, leaves
  • 2 tsp Thyme, fresh leaves
  • 1/2 tsp Thyme, dry
  • 2 sprigs Thyme

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 Savory herb gravy

• Baking & Spices

  • 6 1/2 tbsp All-purpose flour
  • 1/2 tsp Black pepper
  • 1/4 tsp Black pepper, freshly-cracked
  • 2 tsp Italian seasoning
  • 1/2 tsp Salt
  • 1 Pinch Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 (1lb. chewy french bread loaf, chewy

• Dairy

  • 10 tbsp Butter
  • 1 1/2 cup Italian four-cheese blend
  • 1/4 cup Parmesan cheese, grated

Found on thecozyapron.com

Description

Ingredients

• 1 tablespoon olive oil
• 2 Spicy Italian Sausage links, casing removed
• 4 celery stalk, finely diced
• 1 small onion, finely diced
• 1 garlic cloves, minced
• 1 (1lb.) chewy French bread loaf
• 2 tablespoons chopped parsley
• 1 tablespoon chopped sage leaves
• 1 teaspoon fresh thyme leaves
• 1 teaspoon Italian seasoning, divided use
• ½ teaspoon dry thyme
• ½ teaspoon salt, plus a pinch, divided use
• ½ teaspoon black pepper, plus a pinch, divided use
• ½ cup chopped, dried apples
• 2 cups chicken stock, warm
• 6 tablespoon melted butter
• 2 eggs, beaten
• 1 ½ cup shredded, Italian Four-Cheese blend
• ¼ cup grated Parmesan cheese
• Savory Herb Gravy (recipe below)
• 4 ½ cups chicken or turkey stock
• ½ small onion, finely chopped
• 1 carrot, finely chopped (no need to peel)
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• 2 sprigs thyme
• 3-4 sprigs parsley
• 1 teaspoon Italian seasoning, divided use
• 4 tablespoons butter
• 6 ½ tablespoons all-purpose flour
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon freshly cracked black pepper
• Pinch salt

Directions

• (*This dish can be prepared and poured into a casserole/baking dish a coupled of days ahead of time; just cover the dish with plastic wrap or foil, place into the fridge until the day you want to bake/serve it, at which point you can take it out of the fridge, allow it to come to room temp, then bake as directed below.)
• -Preheat the oven to 375 degrees, and lightly butter a medium-sized casserole dish.
• -Add the stock, the chopped onion, carrot, celery, garlic, sprigs of thyme and parsley, and ½ teaspoon of Italian seasoning into a medium-large pot, and bring to the boil.