Sourdough Stuffing with Balsamic-Roasted Red Onions and Sweet Italian Sausage
Anthony Chittum, Vermilion
Preheat oven to 400 degrees.
In a mixing bowl, toss the onions with the vinegar and season with salt and pepper. Spread the coated onions on a sheet pan and roast in the oven until tender, about 15-20 minutes. In a large, oven-safe mixing bowl, toss the diced bread with 1 tablespoon of the olive oil and season with salt and pepper. Place the bread in the oven and toast until crispy, about 7 to 8 minutes.
While the bread and onions are cooking, set a large sauté pan over high heat and heat the canola oil until it begins to smoke. Add the sausage and cook while crumbling it up with a spoon. When the sausage is completely cooked, remove it from the pan and drain on a paper towel. Discard half of the grease in the pan and save the rest.