Sausage Stuffing
Sausage Stuffing is a savory and surprising twist on the traditional side dish that is so popular on Thanksgiving tables. This version is loaded with chopped apples and dried cranberries for a burst of sweet and tart flavor that really complements the savory herbs and Italian sausage.
Servings: 12 servings
Ingredients
- 8 cups day-old bread cut into 1/2- to 1-inch cubes, either homemade or unseasoned store-bought bread cubes
- 1 pound mild Italian sausage casings removed
- 1/2 cup salted butter
- 1 medium onion diced (about 1 1/4 cups)
- 3 celery stalks diced (about 1 cup)
- 2 Granny Smith apples unpeeled, cored, and diced
- 4 cloves garlic minced
- 3/4 cup dried cranberries
- 2 Tablespoons Italian flat-leaf parsley freshly chopped
- 1 Tablespoon fresh rosemary chopped
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 3/4 cups chicken broth
- 2 large eggs
Instructions
- If using bread that isn't already stale, preheat oven to 300°F and spread the bread cubes onto a baking sheet. Bake for 8 minutes to help dry them out. If you have time to plan ahead, you can cut the bread into cubes a day in advance and let them dry out so they are stale, which will help them absorb the liquid better.8 cups day-old bread
- Increase the oven temperature to 350°F. Spray a 9x13-inch baking dish with cooking spray.
- Break up and brown the sausage in a large skillet, about 5-7 minutes. Transfer to a plate and set aside.1 pound mild Italian sausage
- Melt the butter in the same pan. Add the onions, celery, and apples. Saute for about 5 minutes until softened. Add garlic during the last 30 seconds.1/2 cup salted butter, 1 medium onion, 3 celery stalks, 2 Granny Smith apples, 4 cloves garlic
- Combine the bread cubes in a large bowl with the cooked sausage, onions, celery, apples, garlic, dried cranberries, parsley, rosemary, salt, and pepper.3/4 cup dried cranberries, 2 Tablespoons Italian flat-leaf parsley, 1 Tablespoon fresh rosemary, 3/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Beat the eggs in small bowl, then add them to the bread mixture along with the chicken broth, gently tossing everything together to evenly moisten the stuffing mixture.2 3/4 cups chicken broth, 2 large eggs
- Transfer the stuffing to the prepared pan, then bake for 50-60 minutes until golden brown and hot all the way through. If it starts browning too much on top, cover with a piece of foil.
Nutrition
Calories: 358kcal | Carbohydrates: 31g | Protein: 11g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 893mg | Potassium: 280mg | Fiber: 3g | Sugar: 11g | Vitamin A: 360IU | Vitamin C: 8mg | Calcium: 77mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
