Sausage Stuffing Recipe

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Margie Modified: September 27, 2021
Sausage Stuffing

How To Make Sausage Stuffing

Looking for a hearty stuffing recipe for Thanksgiving? Our sausage stuffing is here to deliver! Whip up a batch in less than 2 hours.

Preparation: 20 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 30 minutes

Serves:

Ingredients

  • 1lbmild Italian sausagecasings removed
  • ½cupbutterdivided
  • 1cuponionfinely diced
  • 1cupcelerysliced
  • 2tspgarlicminced
  • 8cupsstale bread cubesor unseasoned stuffing cubes
  • cupschicken broth
  • 2eggs
  • 1tbspfresh sage leavesminced
  • ¼cupparsley leavesminced, plus more for garnish
  • Salt and pepperto taste
  • Cooking spray

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Coat a 9-inch x 13-inch pan with cooking spray.

  3. Melt 1 tablespoon of the butter in a large pan over medium heat.

  4. Add the sausage, then cook and break up the meat with a spatula for 5 to 6 minutes or until done.

  5. Add the remaining 7 tablespoons of butter, onion and celery to the pan.

  6. Cook for an additional 4 to 5 minutes or until the vegetables are tender.

  7. Add the garlic and cook for 30 seconds.

  8. Place the bread cubes in a large bowl.

  9. Add the sausage mixture, chicken broth, eggs, sage, parsley and salt and pepper to the bowl.

  10. Gently stir until everything is well combined.

  11. Pour the stuffing into the prepared pan.

  12. Bake for 60 minutes.

  13. Remove from the oven.

  14. Sprinkle with additional parsley, serve, and enjoy!

Recipe Notes

 

If the top starts to get overly browned before the cooking time is over, then cover the pan with foil.

 

Nutrition

  • Calories: 328.24kcal
  • Fat: 23.57g
  • Saturated Fat: 9.90g
  • Trans Fat: 0.32g
  • Monounsaturated Fat: 9.26g
  • Polyunsaturated Fat: 2.98g
  • Carbohydrates: 18.12g
  • Fiber: 1.87g
  • Sugar: 3.19g
  • Protein: 11.01g
  • Cholesterol: 77.37mg
  • Sodium: 511.15mg
  • Calcium: 72.35mg
  • Potassium: 276.41mg
  • Iron: 1.98mg
  • Vitamin A: 85.92µg
  • Vitamin C: 4.19mg
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