Sausage Stuffing Recipe
Sausage & Herb Stuffing Recipe is FULLY STUFFED with so much flavour, and perfect for serving as a Thanksgiving side with gravy!
Foto: Cafe DelitesIngredients
- 16 ounces bread (cut into 1-inch pieces, day old bread if possible)
- 1 tablespoon oil
- 1 pound sage pork sausage (or sweet or spicy Italian sausage, casings removed)
- 1/3 cup unsalted butter
- 1 1/2 cups yellow onions (finely chopped , from 1 large onion or 2 small onions)
- 1 cup celery (chopped from 2-3 stalks)
- 5 large cloves garlic (minced, or 1 1/2 tablespoons minced garlic)
- 1/2 cup flat-leaf parsley (chopped )
- 1 1/2 tablespoons fresh sage (chopped )
- 1 tablespoon fresh rosemary (chopped)
- 3/4 teaspoon sea salt (or more to taste)
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine (optional — sub with 1/4 cup of broth)
- 3 cups low sodium chicken stock
- 1 egg (lightly whisked)
- 3/4 cup dried cranberries (optional)
Steps
Preheat the oven to 350°F (175°C).
Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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