INGREDIENTS
4 tablespoons butter
1 large white onion, peeled and diced
1/2 head celery, diced
1/2 ounce fresh sage, chopped
1 tablespoon paprika
¼ teaspoon fresh grated nutmeg
1.5 lbs of ground Italian sausage
1 cup chicken stock
Salt and pepper
DIRECTIONS
Preheat oven to 350 degrees.
1. In a large saute pan, heat a splash of olive oil and cook the ground sausage until brown. Once it is finished, set aside in a bowl (make sure to put some of the grease in the bowl too). Clean the pan.
2. Now in the pan, heat butter until foamy. Add onions and celery and cook until tender but still slightly crisp. Add some salt. Cook until liquid is gone.
3. Add sage, paprika and nutmeg to the pan and cook until spices are fragrant.
4. Pour the mixture into a bowl and add the sausage; toss together. Put the stuffing in a baking dish and drizzle chicken stock over. Toss again and season to taste.
5. Bake for 30 minutes, uncovered, until the top is brown and crispy.
