Photo: Chris Emeott
TC Running Company owner Adam Lindahl says that one of the Thanksgiving dishes that motivates his family during the Maple Grove Turkey Trot is the signature Baked Sausage Stuffing.
Baked Sausage Stuffing
Serves 12–16
- 1 ½ lbs. white sandwich bread, cubed
- 12 oz. French bread, cubed
- 1 lb. breakfast sausage
- ½ cup salted butter
- 1 yellow onion, chopped
- 5 stalks celery, diced
- 2 cloves garlic, finely chopped
- salt and pepper, to taste
- ½ cup white wine
- 4 cups chicken (or turkey) broth
- 1 Tbsp. fresh sage, chopped
- 1 tsp. ground thyme
- cooking spray
Preheat the oven to 300 F. Cube the white and French bread into roughly ¾-inch pieces, and spread them across two baking sheets. Toast for 35–40 minutes, stirring every 10 minutes or so, until they’re dried out. Let them completely cool, and pour them into a large bowl. Turn the oven up to 375 F. Brown the sausage in a large skillet over medium-high heat, breaking it up as it cooks, about 5–7 minutes. Pour it into the bowl with the bread. Don’t wash the skillet. In the same skillet, melt the butter until it’s foamy, and add the onion, celery, garlic, salt and pepper. Cook until everything softens up, about 3–4 minutes. Pour in the wine, and let it cook down by about half, about 3 minutes. Stir in the broth, sage and thyme. Ladle the broth mixture over the bread a little at a time, tossing as you go, so it soaks evenly. Add more salt if needed. Spray the casserole dish with cooking spray, spoon everything in, and bake for 20–30 minutes until it’s golden and crisp on top.
