Wagyu Summer Sausage Stuffing

Stuffing is always one of those things that takes the backburner in the Thanksgiving cooking whirlwind. This year, make it take center stage with our Wagyu Summer Sausage. It’s so delicious, it will become a new annual tradition!

Ingredients:

• ½ of a Miraflora Wagyu Summer Sausage, diced
• ½ of a white onion, minced
• 1 cup of celery, minced
• 1 tbsp of fresh rosemary, finely chopped
• 2 tbsp italian style dried herb mix
• ½ cup chopped pecans
• 2 eggs
• 1 cup of chicken stock
• 2 small potatoes, cubed and parboiled
• 5 cups of rough chopped, stale bread
• ¼ cup of unsalted butter, cubed

Instructions

• Preheat your oven to 375 F. 

• Heat a large pan of medium heat. Add summer sausage and saute for 3-4 minutes. Add onions, celery, rosemary, and dried herb mix. Sautee for 5-6 minutes or until veggies are soft and sausage is caramelized. Add pecans, sautee for 1-2 minutes, then remove from heat and set aside. 

• Crack 2 eggs into a large bowl and mix with chicken stock.Add sausage mixture, potatoes, and stale bread into the bowl. Mix thoroughly until bread is hydrated (add more stock if necessary).

• Add mixture to a large, greased, casserole dish. Top with cubes of butter and bake in the oven for 20-30 minutes or until golden brown. Garnish with extra pecans and chopped chives and serve as part of your Thanksgiving dinner!