Pickle Brine Sausage Stuffing
Stuffing, when made well, is a Thanksgiving showpiece. We gave this holiday classic a makeover by swapping out the chicken broth for pickle brine. The edges are golden and crunchy, the inside is buttery and soft, and you get a mouthful of rich sausage and familiar herb flavors with a subtle pickle acidity that cuts through every bite.
- 16 oz. bread cut into 1-inch pieces (day old bread works best)
- 1 tbsp extra virgin olive oil
- 1 lb. spicy pork sausage (we like Polidori Hot Italian Sausage), casings removed
- 1/3 cup unsalted butter
- 1 cup finely chopped yellow
- 1 cup chopped celery (about 3 stalks)
- 1/2 cup chopped flat leaf parsley
- 1 tbsp. fresh chopped rosemary (stems removed)
- 1 tbsp. fresh chopped sage (stems removed)
- 1 cup The Real Dill Caraway Garlic Dills pickle brine
- 1 egg lightly whisked
- Preheat oven to 350 degrees F.
- Place the bread pieces on a baking sheet. Bake for 7-10 minutes, or until dried and toasted (it should be golden brown). Transfer to a large bowl.
- Add 1 cup of Caraway Garlic Dills pickle brine to a large sauce pan. Heat on medium low.
- While the pickle brine is heating, cook the sausage in a large skillet over medium heat, for about 10 minutes, or until browned and cooked through. Break up the sausage while cooking so it is crumbly.
- Add extra virgin olive oil and butter to another pan over medium heat. Add the onions, celery, parsley, sage, rosemary or thyme and sauté until vegetables soften (about 10 minutes).
- Add the browned sausage, toasted bread, and onion mixture to a large bowl. Add in 1/2 cup of pickle brine. Gently stir with a large spoon until ingredients are mixed through.
- Whisk one egg and add it to the mixture. Stir to combine.
- Gradually pour the remaining pickle brine until the stuffing is wet, but not mushy and dripping. You may ned to add a bit more pickle brine or less pickle brine, depending on the consistency.
- When the pickle brine is soaked in and combined, spoon the stuffing into a 2qt. baking dish (or 9x12-inch baking dish). Cook for 30-40 minutes, or until it's heated through and golden brown on top.