Stuffing with Sausage
Ingredients
- 8 cups 400g store-bought unseasoned stuffing cubes
- 1 stick ½ cup unsalted butter
- 1½ cups diced yellow onion from 1 large or 2 small onions
- 1 cup diced celery from 3 large celery stalks
- 4 garlic cloves finely chopped
- 1 pound bulk sweet Italian sausage
- 2¾ cups low sodium chicken broth
- 1 large egg beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- In a large pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
- In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch).
- Add the browned sausage and fat to the bread cubes and vegetables.
- Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened.
- Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until golden and crisp on top.
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