Nose-to-Tail Holiday Stuffing Recipe

Ingredients: 

• 5 cups of stale sourdough bread cubes
• 1 lb sweet or spicy italian sausage 
• 1.5 oz liver, grated or finely chopped (optional)
• 3 tablespoons fat of choice (I used 2 tablespoons tallow and 1 of ghee)
• 1 medium yellow onion, chopped
• 4 sticks celery, thinly sliced
• 1 tablespoon fresh sage, chopped
• 1 teaspoon salt
• ½ teaspoon pepper
• 1.5 cups bone broth
• 2 eggs
• 1/4 cup fresh parsley, chopped

1. If you have fresh bread, chop into cubes and bake it at 300F until it is dry and stale, like croutons. Remove from the oven and increase the temperature to 350F.

2. Brown the sausage over high heat. Once it is fully cooked, stir in the liver and cook for one more minute. Then set aside in a large bowl .

3. In the same pan, heat 3 tablespoons of your fat of choice and stir in the onion, garlic, celery and fresh sage. Season with salt and pepper. Cook over medium heat, stirring until nice and soft, about 10 minutes. Add that to the bowl with the sausage. 

4. Stir the bread into the sausage and veggie mixture.

5. In a small bowl, combine the broth, egg and parsley mixture. Pour this over the bread, sausage, and veggies and stir until fully combined. Transfer to an oven safe dish and bake for 30 minutes until it's brown on top and warmed through.