Sausage and Shrimp Stuffing

Rich and Savory - a template you can use for your own flavors as well

Stuffing is easy to make, it just takes a few steps. The best thing about this recipe is you can replace the shrimp and sausage with whatever protein or interior garnish you want. The steps remain the same.

For a good stuffing, I recommend using fresh bread and drying it out in the oven as opposed to allowing it to “stale” for a few days. This keeps the fresh flavor of the bread. I also like using sourdough for that yeasty tang.

The basic steps here:

Saute your veggies in butter and a touch of avocado oil

Add your protein (sausage and shrimp)

Add chicken broth

Fold in fresh herbs, bread and eggs

Pack into a pan and bake

Recipe:

16 cups diced sourdough bread (roughly one large loaf)

1 onion diced

3 carrots diced

4 ribs celery diced

1 head fennel diced

5 cloves garlic minced

4 tablespoon butter

1 tablespoon avocado oil

2 tablespoons chopped sage

3 cups chicken broth

4 eggs beaten

1 lb sausage meat

1 lb 26/30 tail-off shrimp

Step by Step Instructions:

Toast bread in a 250F oven for 20 minutes

Saute your carrots, onions, celery, and fennel

Add sausage, garlic and shrimp and cook

Fold in your fresh sage once cooked

Add your chicken broth and dried bread - mix together

Add your beaten eggs and mix again

Allow the mix to sit for at least 5 minutes so the bread absorbs all of the flavor, continue mixing every few minutes.

Pack into a baking dish and cover with aluminum foil, bake for 30 minutes at 300F. Then remove foil and brown for another 10 minutes.

Top with fresh gravy!