Stuffing is definitely a matter of preference. Do you call it "dressing" or "stuffing?"; Do you like it "dry" or "moist?"; What the heck goes in there anyway? There's a lot of ways to go here.
Anyway, here's the 'anymonkeycan' version of Rudy's version of stuffing!
WHAT YOU NEED:
1 Loaf of hearty White Sandwich Bread (Rudy's Rec: Sourdough) cut in 1/2" cubes
1 lb bulk Pork Sausage
1 Red Onion - finely chopped
2 Celery Stalks - finely chopped
2 Carrots - finely chopped (optional)
1 c Dried Cranberries (optional)
1 Stick of Butter
2 Eggs
2-3 c Chicken Stock
2 T Fresh Rosemary - minced
2 T Fresh Fennel - minced
1 t Ground Pepper or to taste
2 t Kosher Salt or to taste
WHAT ELSE YOU NEED:
9x13" Baking Dish
Large Bowl
WHAT YOU DO:
1. Cut the Bread in 1/2" cubes, spread into single layer on a cookie sheet and cover with a towel. LEAVE OUT OVER NIGHT...or heat oven to 250 deg and place the bread cubes (NO TOWEL COVERING!!) on the cookie sheet in the oven for 45-60 min.
2. Pre Heat oven to 350 deg.
3. In a large Skillet on Medium High heat, cook the Bulk Sausage breaking the sausage into pieces until fully cooked. About 6-7 min.
4. Remove the Sausage from the Skillet. Reduce Heat to Medium and add the butter. Saute & Stir occasionally, the Onions, Celery, & Carrots until the vegetables are softened. Add the Cranberries at the 5 min mark. About 8-10 min total.
5. Add the Rosemary & Fennel. Saute for another 30 seconds.
6. Combine the Bread Cubes & Sausage in a 9x13" Baking Dish
7. In a Large Bowl, whisk the Eggs then add the 2 c Chicken Stock & Salt & Pepper. Add the Celery/Carrots/Onions/Cranberries
8. Pour the contents of Large Bowl over the Bread/Sausage in the 9x13" dish. If you like Moist Stuffing, add the extra cup of Stock (or water) so that the bread is soggy/soupy
9. Cover with Aluminum Foil & Bake for 35 minutes at 350 deg.
10. Uncover, Bake for another 10-15 minutes.
11. Enjoy!
So there you have it, Rudy's Stuffing. This really is quite tasty. I can only imagine how decadently tasty this would be if I had gone with the 2 sticks of butter. Next time I'll probably omit the carrots or cut them even smaller. They still provided a bit of a crunch that I could have done without.
Here's another Rudy Rec before we go. Add the Stuffing to the inside of a thick, butterflied pork chop.
Thanks again, Rudy and until next time, your favorite neighbor web Monkey!
Glad it worked out! I made it yesterday, too! I 86'd the carrots and used yellow onion rather than red.. Getting the proper consistency is a fine art.. Too little stock and you're too dry.. Too much and you're overly soupy.. However, you can fix this by cooking it a little longer or by letting it cool for an extended period of time before serving. I think it's key, too, to use fresh spices... as "this monkey" does with all his recipes.. It's an additional painful expense, but more than pays off come meal time.. I also made my homemade macaroni and cheese dish, a quite lovely cranberry salad (I don't like that stuff, so I didn't even try it - but the fam raved), and of coursed 1 monkey difficulty mashed potatoes.. successful every time with the proper amount of butter.. Pies came from Grand Traverse - Sweet Potato and Triple Berry.. They were scrump-diddly-icious.. This monkey doesn't know how to make pie crust.. Hope you had a great Thanksgiving, my friend.
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