Italian Sausage Stuffing

Total Time:
1 hr 25 min
Prep:
25 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 stick unsalted butter, plus more for the baking dish
  • 1 pound sweet Italian sausage, casings removed
  • 4 stalks celery, chopped
  • 2 onions, chopped
  • 2 tablespoons chopped fresh sage
  • 3 cups low-sodium turkey or chicken broth
  • Kosher salt and freshly ground pepper
  • 2 large eggs
  • 1/2 cup chopped fresh parsley
  • 16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds)
Directions
  • Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.

  • Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.

  • Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.

  • Photograph by Ryan Dausch


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