Ingredients

• 6 Italian sausages
• Half loaf of bread (maybe more if a small loaf)
• 3 celery sticks (1 ½ cup)
• 2 brown onions (1 ½ cups)
• 2 cups chicken stock
• A few sprigs of fresh oregano (one teaspoon dry)
• 2 garlic cloves
• 140g - 1 cup salted butter
• 2 tbsp olive oil

Steps

• Step 1

  Slice the loaf of bread and cut into dice (the rougher the better). Place on a baking tray and bake in oven for 15-20 min at 300°F – 150°C or until toasted. Set aside once done.

• Step 2

  Cut the Italian sausages into bite size pieces, or if you prefer ground, cut the sausages in half, squeeze each end to extract meat. Place in a frying pan on medium to high heat with the olive oil and cook until nice and browned. If using mince, use a fork to break apart.

• Step 3

  Peel and chop the onions finely and add to sausages. Turn heat to low and leave to sweat.

• Step 4

  Add the chopped oregano, minced garlic and finely chopped celery sticks. Cook for 1 minute on low heat. Stir well so nothing catches on the bottom. It’s the brown crust that will give you the flavour.

• Step 5

  Deglaze the bottom of the pan by adding the chicken stock. Turn up the heat and leave to reduce until almost dry.

• Step 6

  Transfer the sausage mixture to a baking dish. Add the croutons on top. (or leave to cool and use as stuffing in your turkey).

• Step 7

  Melt the butter either in a saucepan or microwave and pour over croutons and sausage mix. Mix well and bake in oven for 15-20 minutes at 300°F – 150°C.

Little Tips

Always completely cool your stuffing before stuffing the turkey.

If stuffing the turkey cavity (I'm not a big fan) don't pack it tightly, just spoon it in loosely, and leave room at the top for the heat to circulate.

Also add stuffing to the neck of the turkey, and tuck the neck skin back under or use toothpicks if too short.

If using stuffing as a side dish, use a shallow and wide dish for maximum crunch (the top crust is the best).