Thanksgiving Caramelized Onion and Sausage Stuffing
Total Time: 40 minutes
1lb. ground pork sausage
2 yellow sweet onions, sliced
1 sweet potato, diced small
1 container of mushrooms, roughly chopped
2 Tbsp. white wine vinegar
1 cup pecans, chopped
2 eggs, beaten
1/3 cup chicken broth
1 Tbsp. fresh rosemary, chopped
2 Tbsp. fat of choice
1 garlic clove, minced
Salt and pepper to taste
Preheat oven to 375*. Cover a baking sheet with foil, throw diced sweet potato on it, and sprinkle with olive oil and salt and pepper. Bake for about 15-20 Minutes or until sweet potatoes are tender, then set aside.
While those cook, pull out a large skillet; place it under medium –high heat and place Tbsp. of fat along with your minced garlic clove and your mushrooms. Add a bit of salt and pepper and cook until soft. Once they are done cooking add to a large bowl.
While your mushrooms are cooking down, add a tablespoon of fat to another large skillet over medium heat and add your sliced onions. Continuously move onions around to help coat and caramelize. The caramelization will take about 10 minutes. Add a bit of salt and pepper to taste,
When your mushrooms are done cooking, add your pork sausage to the hot mushroom pan (the mushrooms have been cooked at this point) Use a wooden spoon to break up sausage and cook until almost cooked through.
Once the sausage is all done, add mixture to your mushroom bowl to cool. Now beat your eggs, add to you sausage mixture, and add you chicken broth and vinegar, along with your sweet potatoes, pecans, and chopped herbs. Mix well.
You can now either use a 9x13 baking dish to place you’re stuffing in or place on a foil lined baking sheet. Either way will work.
Bake at 375* for about 10 minutes, then add your caramelized onions and cook for another 5 minutes.