A meaty twist on a Thanksgiving classic that is sure to impress your guests throughout the year.
- 2 tbsp olive oil
- 1/4 cup butter
- 2 celery stalks, diced
- 1 large onion, chopped
- 1 lb bulk Italian sausage
- 1/2 tsp fresh sage, finely chopped
- 1 tsp fresh rosemary, chopped
- 1/2 tsp fresh thyme, chopped
- salt & pepper to taste
- 1 bag crushed Sea Salt Riceworks
Preheat oven to 400°F. Line nonstick loaf pan or Pyrex baking dish with the strips of bacon until it is fully covered with no gaps, including sides. Note: It is very important that your pan is nonstick … be sure to coat well with cooking spray if you are concerned this may be an issue.
In a large frying pan, cook the sausage in the olive oil on medium heat, breaking apart. Cook until brown and cooked through. Remove from pan and set aside.
Drain grease from pan, add the butter and cook the onion and celery until soft.
Add sage, rosemary, thyme, salt and pepper and crushed Riceworks. Slowly stir in chicken stock.
Set mixture aside for 10 minutes and allow cooling.
Add sausage and egg together and mix well until combined (hands work great!). Add the mixture to the prepared pan.
Bake for 45 minutes. Turn onto a serving pan and serve. If you want your bacon crispier, return back into the pan and bake it a little longer!