The wonderful maple and sage flavors shine through in this stuffing recipe - can be prepared up to 4 hours ahead and refrigerated until ready to bake.
8 slices rye bread (can substitute whole wheat), toasted until crispy
2lb maple sausage
4 Tbsp butter
4 fresh sage leaves
1 1/2 cups chopped celery
1 onion, diced
3 tsp ground sage
1 14 1/2 oz can reduced sodium chicken broth
3 eggs, beaten
fresh ground pepper to taste
1/2 cup chopped parsley
No nutrition information available
Preheat oven to 350º. Cut bread into 1/2" cubes and place in a large mixing bowl.
Heat a large skillet over medium heat; add crumbled sausage and brown well, continuing to break up sausage with the back of a wooden spoon. Drain off fat and place sausage in a separate bowl to cool slightly.
Wipe out pan, melt 4 Tbsp butter over medium heat. Add 4 fresh sage leaves and cook until butter browns slightly and is very fragrant (1-2 minutes). Sage leaves will be very crispy. Remove the sage leaves, then add celery and onions and cook until vegetables are softened and transparent, about 5 minutes. Stir in dried ground sage and cook for 2 more minutes. Add chicken broth and mix well.
Pour vegetable mixture over bread crumbs and toss gently. Add sausage, beaten eggs and ground pepper and parsley, mixing to combine. Stuffing should be quite moist, add extra chicken stock if necessary. Place mixture in a buttered casserole dish. If making ahead, cover and refrigerate at this point. Bake uncovered for 45 minutes (will need 10-15 minutes longer if it has been refrigerated).