Modern Vespa

Jacquie's Super Secret Stuffing Recipe

2 tablespoons of olive oil
1 lb Italian Sausage...the bulk roll like Owens...
6 tablespoons unsalted butter
2 small onions diced ( 1 1/2 cups)
1 cup diced celery
2 cloves garlic, minced..I really do 4 cloves.
2 tablespoon finely chopped fresh sage
1 teaspoon ground fennel
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 Cup chicken stock (or more)
6 cups fresh corn bread chunked up
salt and pepper to taste.....

Heat oil and saute sausage until brown. Remove from pan, add butter and cook onions until translucent --- about 10 minutes. Add celery, garlic, sage, fennel seed, nutmeg, cinnamon and the stock and cook 3 minutes. Transfer to large bowl and add sausage and salt and pepper. I found that I sometimes needed a bit more stock---use your own judgment. The stuffin can be prepared the day before for the flavors to....ut hum... marry.

I baked the stuffing in a buttered casserole or you can stuff your bird...I use a casserole dish, I bake at 350 degrees...The time varies, but you look for the edges to brown and be crisp...Put a toothpick in the middle and if it pulls out clean, it's done...Time is generally about 45 minutes to 75 minutes. Times vary with each oven's capacity to heat well.

This is my super secret recipe and I've made cooks cry for the ingredients...
If you have the guts to cook stuffing with different ingredients than what you are use to...YOU WILL LOVE THIS....Kiss me later...I'm the cook
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