Sausage Walnut Stuffing Loaf

This is the recipe I tried for Thanksgiving Dinner from The Canadian Living Test Kitchen. I omitted the walnuts though. The sage made it taste a bit like Stovetop Stuffing, so I think I will try savory the next time. It would probably give it a whole different taste. For more great recipes check out www.canadianliving.com.

Sausage Walnut Stuffing Loaf.

3 mild or hot italian sausages
2 onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup (250 mL) chopped walnuts
1/4 tsp (1 mL) each salt and pepper
2/3 cup (150 mL) chicken stock
1/2 cup (125 mL) chopped fresh parsley
2 tbsp (25 mL) chopped fresh sage (or 3/4 tsp/4 mL crumbled dried)
8 cups (2 L) cubed day-old egg bread or country-style bread
2 eggs, lightly beaten

Preparation

Remove sausages from casings. In large skillet, brown sausages over medium-high heat, breaking up with spoon, until no longer pink, about 6 minutes. With slotted spoon, transfer to paper towel-lined plate.
Drain all but 2 tsp (10 mL) fat from pan. Add onions, celery, garlic, walnuts, salt and pepper to pan; cook over medium heat until onions are softened, about 5 minutes. Add stock, parsley and sage; return sausages to pan. Remove from heat; let cool.

In large bowl, toss together bread, sausage mixture and eggs until combined. Scrape into parchment paper-lined 9- x 5-inch (2 L) loaf pan, pressing firmly; cover with foil. (Make-ahead: Refrigerate for up to 24 hours; add 25 minutes to covered baking time.)
Bake in 375°F (190°C) oven for 40 minutes. Uncover and bake until golden and crusty, about 20 minutes. Let stand for 10 minutes before slicing.