Our Co-Founders go to stuffing recipe
3 Lbs Tuscan Sausage
2 Minced Onions
2 Tablespoon Olive Oil
1 bunch celery minced
6 head fennel minced
8 cloves garlic minced
1 tablespoon fennel seeds
1 tablespoon dried oregano
1 tablespoon thyme zest of
1 bunch of sage chopped
1-2 loaves of bread cubed
1 quart bone broth
Uncase 3 lbs Tuscan Sausage & sear until deep brown, allowing it to render in its own fat.
Add minced onions to the browned residue of the pan along with 2 tablespoon olive oil. Cook low and slow for 5 minutes until onions are translucent and sweet.
Add celery, fennel & garlic cook vegetables 15 minutes.
Add fennel seeds, dried oregano, thyme leaves, sage & lemon zest.
If bread is very moist and fresh, dry the chunks slightly in the oven 200ºF degrees for about 2 hours is sufficient.
In a large mixing bowl, mix bread, vegetable mix, cooked sausage, 1 quart poultry bone broth and 3 eggs, mix thoroughly.
Oil 2 medium cast iron pans (8-10 inches diameter) or a large casserole (14-18 length) with 3 tablespoons olive oil, load in the stuffing mix and bake at 375ºF for 45 minutes.