Herbed Stuffing With Sausage
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 532
- Total Fat
- 31
- Saturated Fat
- 13
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 21
- Cholesterol
- 117
- Sodium
- 858
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
1 stick unsalted butter, plus more for the baking dish
1 pound sage sausage, casings removed, meat crumbled
1 large onion, diced
3 stalks celery, diced
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
Kosher salt and freshly ground pepper
3 cups low-sodium chicken broth
2 large eggs
1/4 cup chopped fresh parsley
16 cups cubed stale white bread
Directions
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring and breaking up the meat, until browned, about 5 minutes.
- Add the onion, celery, sage and thyme to the skillet, season with salt and pepper and cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer.
- Whisk together the eggs and parsley in a large bowl. Add the bread cubes and toss, then pour in the vegetable-broth mixture and stir to combine.
- Transfer the mixture to the prepared baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. Let rest 10 minutes before serving.