Sausage Stuffing with Fennel, Apple and Omnivore Salt

Thanksgiving stuffing with Omnivore Salt


-2 Loaves country white bread
-2 Sticks butter
-½ Cup chopped sage
-3 Lbs sausage
-2 Cups chopped onion 
-2 Cups chopped celery
-2 Cup chopped carrots
-2 Cup chopped fennel
-2 Bay leaf
-2 Apples grated
-2 Cups stock
-3 Eggs
-1 Bunch parsley roughly chopped
-Omnivore Salt

Omnivore Salt and other organic ingredients

To prepare the croutons ( plan to make them the day before!): Cut the bread into ¾ inch cubes and melt a stick of butter along with the sage. Toss the bread with the herbed butter and season with a few generous pinches of Omnivore Salt. Lie on sheet trays and roast in a 325 degree oven until golden in color.

To prepare the stuffing: Melt the other stick of butter in a large pan. Add the onion, carrot, celery and fennel. Cover and cook over low heat for about 20 minutes until nice and soft.  In a large pan, cook the sausages over medium heat until nice and browned. Combine vegetables and sausage, then cook together over medium heat for about 5 minutes. Season to taste with Omnivore Salt.

Grate the apples and combine them in a large bowl with the sausage mixture and the sage croutons. Season to taste. Add the eggs, stock and parsley.

Loosely stuff into your turkey and cook as instructed.

Place any extra stuffing into a baking dish and cover with foil. Bake at 350 degrees for 1 hour. After 30 minutes remove the foil and bake uncovered for other 20-30 minutes, until nicely golden brown on top.

omnivore salt perfectly seasoned your Thanksgiving stuffing

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