Italian Sausage Stuffing

  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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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

  1. 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.
  2. 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.
  3. 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.

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