Classic Sour Dough Stuffing with Duck Fry and Duck Sausage

  • Ingredients

    • 1 Tbsp. Canola Oil
    • 1 Package Pelleh Duck Bacon- Rough Chopped
    • 2 Packages Pelleh Italian Sausage- Sliced ¼ inch
    • 2 Tbsp. Garlic, Finely Chopped
    • 1 Cup Carrot Finely Chopped
    • 1 Cup Onion Finely Chopped
    • 1 Cup Celery Finely Chopped
    • 6 Thyme Sprigs Picked
    • 1 Sprig Rosemary Picked
    • ¼ Cup Chives
    • ¼ Cup Parsley
    • 4 Cups Chicken Stock (low sodium)
    • 6 Eggs
    • 3lbs Day Old Bread Crumbs
  • Directions

    1: Preheat oven to 325 degrees

    2: Heat the oil in a large sauté pan, add the bacon and cook stirring constantly until just beginning to brown.

    3: Add the onion, carrot, celery and garlic, thyme, and rosemary and cook until the vegetables soften and are just beginning to caramelize. Pull off the fire and allow to cool.

    4: Combine the sausage, egg, stock, vegetable mixture, chives, parsley and bread in a large mixing bowl and mix thoroughly till the mixture is almost homogenous.

    5: Place into a 9×13 pan. Cover with lid or aluminum foil and bake at 325°F for 30 minutes; uncover and bake 15 minutes longer..

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