It’s a recipe that I got from Miss Amy, kind of. She’s not exactly one to write down what she does or how she does it, so there is definitely some improvisation in nearly everything she makes based on what she has on hand. This of course makes it difficult for me or anyone else to recreate it. I can usually figure it out pretty easily. I mean most of these recipes I have seen made about 8 bajillion times but once in a while there is just one that I cannot for the life of me get right.
It only took me 2 or 3 YEARS to get right. I didn’t make it often at first because I could never get it right, but this winter I made it my life goal, and after several unsuccessful attempts I think I’ve finally gotten it.
The thing is with stuffing that it’s very dependent on personal preference. I know quite a few people who prefer it dry and others that prefer more of a chunky-pudding consistency. Personally I like it exactly in the middle, and that’s what made getting it right hard.
If you do prefer it moister I would suggest not uncovering it while it cooks, before you try adding more liquid. It makes a big difference. If you like it dryer simply uncover it sooner. However I would do this in small increments because a lot can happen in a minute or two in the oven.
- ½ lb venison sausage
- 1 tbsp butter
- 1 onion, peeled & chopped
- 1 celery rib chopped
- 3 cups chopped toasted bread of choice (I like to use
- different types for texture)
- 1 cup vegetable broth
- 1 tsp oregano
- ½ tsp thyme
- Salt & Pepper to taste
- Preheat oven to 350 Degrees.
- Place bread cubes on a rimmed baking pan and bake for 6 to 8 minutes, until toasted and golden.
- Meanwhile in a large skillet cook and crumble the sausage until browned over medium high heat. Discard excess fat if any (venison usually doesn’t have much but beef or pork sausage will) and remove from pan and place in a 9x12 inch baking pan.
- In the same pan add butter, onion, celery thyme, parsley, salt and pepper. Sauté over medium heat for 8 to 10 minutes, or until the vegetables are softened. Remove from heat and combine with sausage.
- Deglaze the hot pan with broth and allow it to simmer over medium high heat until reduced slightly (you should be left with 1 ½ cups liquid), scraping the browned bits from the bottom of the pan while it simmers.
- Combine the toasted bread with the sausage and vegetables. Add the reduced broth and toss to combine.
- Place in the oven and bake for 30 minutes until browned on top and hot in the middle.