- 2 tablespoons butter
- 4 medium-size russet potatoes, peeled
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 large stalks celery, chopped
- 1 pound breakfast pork sausage meat, crumbled
- 2 cups cubes made from crusty white bread, such as a baguette, toasted
- 1 cup low-sodium or homemade chicken broth
- 1 to 2 teaspoons dried summer savory
- Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
- Boil potatoes in salted water until just cooked through but still firm in center. When cool, cut into 1-inch dice. Set aside.
- Melt remaining butter and oil together in large skillet over medium heat. Add onions and celery, and cook, stirring, until softened. Reduce heat if necessary to prevent browning.
- Raise heat to medium-high, add sausage and cook, stirring, using a wooden spoon to break up clumps. When sausage has browned slightly add potatoes, and continue cooking until they are incorporated and slightly browned. Add bread cubes, and mix.
- Add about half the broth, and mix. If needed, add more to soften bread cubes and to bind the stuffing together. Add salt and pepper to taste, and sprinkle with 1 teaspoon summer savory. Taste, and add more savory if desired.
- Turn into buttered dish. If mixture seems dry, drizzle on remaining stock. Bake 30 to 40 minutes, until firm and crusty. (The stuffing is even better if mixed in advance, kept refrigerated and baked just before serving.)