Sausage and Cabbage Stuffing

Directions

Preheat an oven to 375°F (190°C). Butter a 9-by-13-inch (23-by-33-cm) baking dish.

In a saucepan over medium heat, bring the chicken stock to a boil. Lower the heat to maintain a bare simmer.

In a large sauté pan over medium-high heat, warm the olive oil. Add the sausage and cook, stirring occasionally to break it into small pieces, until is it lightly browned, about 4 minutes. Using a slotted spoon, transfer the sausage to a heatproof bowl, leaving any accumulated juices and fat in the pan. Lower the heat to medium, add the onion and celery and cook, stirring occasionally, until the vegetables are very soft, about 7 minutes. Stir in the thyme, sage and rosemary.

Increase the heat to medium-high, add 4 Tbs. (2 oz./60 g) of the butter, and fold in the cabbage. Cook until the cabbage is slightly wilted, about 3 minutes. Add the garlic, mustard and chicken stock concentrate and stir to combine. Season generously with pepper. Cook, stirring occasionally, until the cabbage is reduced in volume and is beginning to brown, about 3 minutes.

Add the wine and 2 Tbs. of the butter and cook until the liquid has evaporated, about 30 seconds. Return the sausage to the pan and stir to combine. Set aside to let cool slightly.

Put the bread cubes in a large bowl. Add the sausage and cabbage mixture to the bowl and toss to combine. Stir in the stock 1 cup (8 fl. oz./250 ml) at a time, making sure it is completely absorbed into the bread after each addition and does not pool in the bottom of the bowl. The bread should be moist throughout but not mushy; you may not need all of the stock.

Transfer the stuffing mixture to the prepared baking dish, packing the bottom layer firmly in the dish but leaving the top layer loose. Cut the remaining 2 Tbs. butter into small pieces and dot them evenly on top of the stuffing.

Cover the dish with aluminum foil and bake for 25 minutes. Increase the oven temperature to 425°F (220°C), remove the foil and continue baking until the top is crisp and golden, about 20 minutes.

Let the stuffing rest for 10 to 15 minutes before serving. Serves 8 to 10.

Williams Sonoma Test Kitchen