Country Bread Stuffing with Sage (side dish)

Ingredients:

• 450 g raw hot Italian sausage, casings removed
• 2 tbsp unsalted butter, plus extra for greasing the pan
• 1 large red onion, finely diced
• 2 stalks of celery, finely diced
• 1 large carrot, finely diced
• 4 cloves garlic, finely chopped
• 6 fresh sage leaves, chopped
• 1 large egg, lightly beaten
• 4 cups stale country bread, cut into 2.5 cm cubes.
• 1.5-2 cups warm chicken broth

Preparation:

1. Heat a large skillet over high heat. Add the sausage and cook until golden brown. Transfer the sausage with a slotted spoon to a plate lined with paper towels. Add the butter to the rendered fat in the skillet, then add the onion, celery, and carrots and cook until the vegetables are tender. Add the garlic and cook for 1 minute.
2. Remove the pan from the heat and add the sage. Transfer the vegetable mixture to a large bowl and let cool slightly.
3. Preheat oven to 220°C.
4. Once the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and stir to distribute evenly. Add chicken broth to evenly moisten the bread. Season with salt and pepper to taste.
5. Grease a large baking dish with butter and spoon the filling into the dish. Bake for 25-30 minutes or until golden brown.