Sausage Stuffing

Ingredients

4 OG Pretzels 

1 1/2 sticks unsalted butter

1 cup diced white onion

1 cup diced carrots

1 cup diced celery

1 pound of italian sausage, removed from casing 

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh sage

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 1/2 cups low-sodium chicken or vegetable stock

2 teaspoons Worcestershire

1 large eggs, beaten

 

Instructions

Preheat oven to 300°F. Place cubed pretzels on a large sheet pan. Toast in the oven for 20 minutes, tossing them halfway through, until dried out but not hard. Set aside to cool.

Increase oven temperature to 350°F. Grease a 2-quart casserole pan or 9 by 13-inch pan with butter or non-stick spray.

While the pretzels toast in the oven, heat a large sauté pan over medium heat and melt the butter. Add onions, celery, and carrots to butter and cook, stirring occasionally, until translucent, about 5 minutes.Add thyme, sage, rosemary, salt, and pepper, and cook for 1 more minute. Remove from heat and set aside.

In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while it cooks.

In a large bowl, mix the cooled, toasted pretzels cubes with cooked vegetables and sausage, tossing so the pretzels are coated in the butter. Gradually stir in chicken stock to mixture. Add Worcestershire, and egg, and mix.

Pour stuffing into the greased casserole dish. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes. Remove from oven, let cool for 5 minutes before serving.