Savory, herbaceous, and made for the holiday table. Olive Amelia Wild Mushroom & Sage Olive Oil builds the base and browns the sausage, while a splash of Olive Amelia Pomegranate Balsamic stirred in at the end adds a bright, sweet-tart finish that keeps every bite from feeling heavy. Simple to put together and full of fall flavor.
Ingredients:
- 1 1/2 loaves of bread
- 1 pound of sausage
- 1/2 stick butter
- 3 sticks celery, chopped
- 1 medium onion, chopped
- 1 teaspoon sage
- 1 tablespoon Salt Sisters Garlicky Wild Mushroom Rub & Seasoning
- 3 tablespoons Olive Amelia Wild Mushroom & Sage Olive Oil, divided
- 2 tablespoons Olive Amelia Pomegranate Balsamic Vinegar
- 1 cup chicken broth
Instructions:
- Cut the bread into 1-inch cubes and place in a large roasting pan. Cover with a clean dish towel and leave to dry out overnight.
- To make the seasoning mix, combine the butter, celery, onion, sage, Salt Sisters seasoning, and 2 tablespoons of the Olive Amelia Wild Mushroom & Sage Olive Oil in a saucepan. Cook until the celery and onion are soft, then add the chicken broth.
- In a separate pan, brown the sausage in the remaining 1 tablespoon of Olive Amelia Wild Mushroom & Sage Olive Oil.
- Add the seasoning mix to the sausage and stir to combine.
- Pour the sausage mixture and the Olive Amelia Pomegranate Balsamic Vinegar over the bread and mix well.
- Transfer to a roasting pan and bake at 375°F for 40 minutes, stirring once at the 20-minute mark.