How To Make Herbed Sausage Stuffing
Made extra flavorful with dried herbs, this sausage stuffing combines peppery Italian sausage, white bread, and chicken stock for a tasty holiday side dish.
Serves:
Ingredients
- 1loafwhite bread,unsliced, torn into 1-inch pieces
- 1tbspbacon fat
- 1stickbutter
- 1lbitalian sausage,(455 g), meat, casings removed
- 2cupsonion,(300 g), diced
- 4stalkscelery,diced
- 4carrots,chopped
- ⅓cupfresh parsley,(15 g), chopped
- 1tspdried sage
- ½tspdried thyme
- ½tspsalt
- ½tspblack pepper
- 2large eggs
- 1¼cupschicken stock,(300 ml)
Instructions
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Preheat the oven to 250 degrees F. Butter a 13x9x2-inch baking dish and set aside.
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Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, for about 1 hour until dried out. Let cool; transfer to a large bowl.
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Preheat oven to 350 degrees F. Melt the bacon fat and butter. Sauté broken up sausage meat for about 5 minutes. Remove with slotted spoon and set aside.
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Add onion to skillet, cook for 5 minutes, add carrots and celery and cook for another 5 minutes. Let cool slightly.
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Beat eggs and add to broken bread pieces. Add herbs, salt, and pepper. Add vegetables and sausage.
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Stir in 3⁄4 cup hot stock. Put mixture into prepared baking dish, drizzle with remaining stock.
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Cover with foil and bake for 30 minutes.
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If serving, uncover and bake for another 10 minutes until the top is golden. If reheating, reheat first covered, then uncover and add some slices of butter and return to oven uncovered for 5 minutes.
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Serve and enjoy!
Nutrition
- Calories: 504.96kcal
- Fat: 34.21g
- Saturated Fat: 15.21g
- Trans Fat: 0.48g
- Monounsaturated Fat: 12.82g
- Polyunsaturated Fat: 4.00g
- Carbohydrates: 32.78g
- Fiber: 3.96g
- Sugar: 6.92g
- Protein: 16.83g
- Cholesterol: 122.62mg
- Sodium: 773.78mg
- Calcium: 119.71mg
- Potassium: 514.13mg
- Iron: 3.13mg
- Vitamin A: 387.02µg
- Vitamin C: 10.07mg
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