Savory Sausage Stuffing
A great pre-Passover hametz recipe (with a vegetarian version, too!)
Each year before Passover arrives, the annual scramble to creatively rid my kitchen of hametz begins. These three recipes will wow your friends with carb-laden pre-Passover goodies, but they're good enough to make year round.
This is always a crowd pleaser at my Shabbat table and on Thanksgiving. If you are a vegetarian, simply replace meat sausage with veggie breakfast sausage patties.
1-2 cups chicken or vegetable stock
2 cups beef sausage (or vegetarian sausage)
1/4 teaspoon fresh or dried sage leaves
1 yellow onion
2-3 garlic cloves
4 celery ribs
4-5 cups leftover bread, cut or broken into chunks
Salt and pepper to taste
Chop celery and onion into small to medium pieces depending on your taste; chop garlic into small pieces. Set aside.
Take sausage out of casings, and break into pieces. Sautee sausage in frying pan with 1-2 tablespoons of olive oil until browned. Remove from pan with a slotted spoon and set aside. Sautee celery, onion, and garlic in the leftover oil until translucent. Add sage leaves during the last 1-2 minutes of cooking.
Grease a 9×13 baking pan, pyrex, or aluminum pan on all sides. Put bread pieces in pan. Add sausage and cooked celery and onion mixture, and toss together.
Add chicken or vegetable stock and mix together; add egg and mix together. (The mixture will be a little slimy, but that's good! It will mean a moist stuffing)
Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove foil and bake for another 15 minutes.
Pronounced: khah-METZ or KHUH-metz, Origin: Hebrew, bread or any food that has been leavened or contains a leavening agent. Hametz is prohibited on Passover.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.