Sausage and Cheese Stuffing

By Meggan of Culinary Hill

Sausage and Cheese Stuffing

Turkey? What turkey?

I predict this is how your upcoming Thanksgiving is going to go down. One bite into this Sausage and Cheese Stuffing and you won’t even remember that this meal centers around a giant bird.

Use store-bought bread cubes for convenience, lots of butter, fresh veggies and herbs, savory ground pork, Wisconsin swiss cheese, and Wisconsin monterey jack cheese for the ultimate Thanksgiving side dish!

Sausage and Cheese Stuffing

Why two cheeses? When it comes to cheese, more is always MORE. I love the buttery, nutty flavor of Wisconsin swiss cheese in this stuffing. It tastes extraordinary with the ground pork and ties the whole thing together.

But swiss doesn’t stretch, and we all want a bit of stretchy cheese in our lives. So, I added some Wisconsin monterey jack to the mix. It’s creamy, it’s buttery, and its slight tart bite is perfect in this sausage stuffing.

You’ll definitely want to add this twist on a classic stuffing to your next Thanksgiving table!

Sausage and Cheese Stuffing

Sausage and Cheese Stuffing
By Meggan of Culinary Hill
Servings: 10
 
Ingredients:
1/2 cup butter plus additional for buttering dish
1 pound ground mild pork sausage
1 large onion, chopped
4 stalks celery, halved lengthwise and chopped
3 eggs
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup minced parsley
1 teaspoon minced fresh sage or 1/2 teaspoon dried
1 teaspoon minced fresh thyme or 1/2 teaspoon dried
1/2 teaspoon fennel seeds 1 bag (12 ounces) dried bread cubes
2 cups (8 ounces) Wisconsin swiss cheese, shredded
1 cup (4 ounces) Wisconsin monterey jack cheese, shredded
 
Directions:
Heat oven to 400°F. Butter 9x13inch baking dish.
 
In large skillet over medium-high heat, cook pork until browned, about 5 minutes. Transfer to bowl. Wipe out skillet with paper towel, and return to heat.
 
Melt butter in skillet until foaming. Stir in onion and celery and cook until translucent, about 7 to 8 minutes.
 
Meanwhile, whisk eggs in large bowl until lightly beaten. Stir in broth, salt and pepper.
 
Add parsley, sage, thyme and fennel seed to skillet. Sauté until fragrant, about 30 seconds. Cool slightly and add to egg mixture. Mix well.
 
Add bread cubes, sausage, swiss and monterey jack to egg mixture and stir until uniformly combined. Transfer to prepared baking dish.
 
Cover baking dish tightly with foil; bake 25 minutes. Remove foil and continue baking until edges are crispy, about 15 to 20 minutes.
 
Tip: To make your own bread cubes, cut a 1-pound loaf of French bread into ¼-inch by ¼-inch cubes. Cover loosely with kitchen towel and dry 8 hours or overnight at room temperature.

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