Sausage Stuffing
Servings: 12 Servings
Ingredients
- 12 cups French bread crusts removed then cut into 1-inch pieces (day old bread works best)
- 16 ounces sweet Italian sausage casings removed
- ½ cup unsalted butter plus more for greasing the pan
- 2 cups white onions diced (about 2 medium onions)
- 1 ½ cups celery very small dice (about 4 stalks)
- 1 tablespoon garlic cloves minced or pressed
- ¼ cup parsley freshly chopped
- 1 tablespoon fresh sage finely minced
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon fresh thyme sprig finely chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups low-sodium chicken broth
- 2 large eggs lightly beaten
Instructions
- Preheat the oven to 250°F, and place bread pieces onto baking sheets in an even layer. Bake for 45 minutes to an hour or until they’re dried out. Transfer the dried bread to a large bowl.12 cups French bread
- Adjust the oven temperature to 350°F, and butter a 9 x 13 - inch baking dish. Set aside.
- Heat a large skillet over medium heat. Add the sausage and break into small pieces. Cook until almost cooked through, then add the butter, onions, and celery. Continue cooking for 3 to 5 more minutes until the sausage is cooked through. Add the garlic, and cook for an additional 30 seconds.16 ounces sweet Italian sausage, ½ cup unsalted butter, 2 cups white onions, 1 ½ cups celery, 1 tablespoon garlic cloves
- Pour the sausage mixture into the bowl with the bread pieces. Add the parsley, sage, rosemary, thyme, salt, and pepper. Toss to combine.¼ cup parsley, 1 tablespoon fresh sage, 1 tablespoon fresh rosemary, 1 teaspoon fresh thyme sprig, 1 teaspoon salt, ½ teaspoon ground black pepper
- Add the chicken broth and eggs, and gently stir until all ingredients are evenly coated. Transfer the mixture to the prepared baking dish.2 cups low-sodium chicken broth, 2 large eggs
- Bake uncovered for 65 to 75 minutes or until the center is set and doesn’t jiggle. If the stuffing begins to brown too quickly, cover it loosely with foil.
- Store any leftovers in the refrigerator for 3 days.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cup of the sausage stuffing. Actual calories will vary.
Nutrition Facts
Sausage Stuffing
Serving Size
1 cup
Amount per Serving
Calories
548
% Daily Value*
Fat
23
g
35
%
Saturated Fat
10
g
50
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
8
g
Cholesterol
77
mg
26
%
Sodium
1411
mg
59
%
Potassium
340
mg
10
%
Carbohydrates
65
g
22
%
Fiber
3
g
12
%
Sugar
7
g
8
%
Protein
20
g
40
%
Vitamin A
453
IU
9
%
Vitamin C
5
mg
6
%
Calcium
95
mg
10
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
