Recipe courtesy of Bobby Flay
Total:
1 hr 15 min
Active:
20 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 15 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly.

Preheat the oven to 425 degrees F.

When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.

Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.

IDEAS YOU'LL LOVE

Grilled Romaine with Balsamic Dressing

Recipe courtesy of Valerie Bertinelli

Country Quiche

Recipe courtesy of Trisha Yearwood

Simple Salad Dressing

Sauteed Green Beans with Creamy Lemon Dressing

Recipe courtesy of Nancy Fuller

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Irish Soda Bread

Recipe courtesy of Food Network Kitchen

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking