STUFFING with caramelized onions and sausage - a tasty flavourful side dish

This hearty homemade stuffing brings together caramelized onions, savory Italian sausage, and aromatic herbs for a rich and comforting side dish. It’s flavorful, rustic, and perfect for any holiday table—or whenever you want a warm, satisfying bake that fills the kitchen with amazing aromas.

Ingredients
• 2 pounds sliced bread
• 4 tbsp olive oil (for the sausage)
• 4 tbsp butter (for the onions)
• 4 tbsp apple vinegar (for the onions)
• 5 tbsp sugar (for the onions)
• 2 garlic cloves
• 2 pounds ground mild Italian sausage
• 3 medium onions (or 2 large ones)
• 2 small celery stalks
• 2 small carrots
• 2 bay leaves (to use when preparing the broth)
• ½ tsp pepper
• ½ tsp nutmeg
• ½ tsp paprika
• 3 cups chicken broth
• Salt not used

Instructions
1. Slice and dice the bread, then let it dry overnight or for at least two hours.
2. Slice the onions and mince the garlic, carrots, parsley, and celery.
3. In a pan, heat 4 tbsp olive oil and fry the minced garlic until fragrant.
4. Add the sausage, crumble it well, and sauté over low heat until browned. Set aside.
5. In another pan, melt the butter and add the sliced onions. Sauté until translucent, then add the sugar and cook for about 5 minutes.
6. Pour in the vinegar and let the onions simmer for about 15 minutes. Once caramelized, remove from heat and set aside.
7. Heat the broth with the two bay leaves just long enough to infuse the aroma.
8. To save time, you can prepare everything a day ahead and refrigerate it - except the bread that needs to be dried.
9. In a large mixing bowl, combine the bread, sausage, onions, carrots, celery, parsley, and spices.
10. Add 2 cups of broth and mix thoroughly. The bread should fully absorb the liquid.
11. Transfer the mixture to a baking dish and drizzle with a bit more broth.
12. Bake in a preheated oven at 350ºF (180ºC) for about 45 minutes.
13. Add additional broth during baking if the stuffing becomes too dry.
14. Let chill for a few minutes, then serve warm. Enjoy!
Buon appetito!