Book Confessions of an Ex-Ballerina

Course: Side Dish

Servings: 6-8 people

Time to Make: 1 Hour 10 Minutes

Ingredients:

1/4 Cup unsalted butter

1 TBS olive oil

1 lb Italian Sausage (I like turkey)

1 medium yellow onion, chopped

1 cup sliced celery

Salt and Pepper

2 TBS fresh sage

1/4 fresh parsley

1 large egg

1 lb sourdough bread (or gluten free bread)

2 1/2 cups chicken broth

Instructions:

1. Pre heat oven to 350 degrees. Butter a 9' by 13' baking dish.

2. Heat olive oil in a large skillet over medium heat and add Italian sausage, breaking it up with a wooden spoon into small pieces. Cook until no longer pink. Once cooked, remove from skillet and set aside for later.

3. Using the leftover sausage grease or more olive oil, add chopped onion and celery to the skillet. Season with salt and pepper. Cook, stirring occasionally until tender. About 5 to 7 minutes. Add sage and cook until fragrant, about 1 minute. Remove from skillet, and add to the bowl with sausage. Let cool for about 5 minutes.

4. Once cooled, add parsley, egg and bread, stirring until combined. Add chicken broth, continuing to stir mixture until the broth is absorbed, but not soaked.

5. Transfer the mixture to the baking dish. Dot with butter. Bake until warmed through and the top is crusted and brown. About 40-45 minutes.