Italian Sausage Stuffing with Parmesan
User Reviews
5
Italian Sausage Stuffing with Parmesan
Description
Italian Sausage Stuffing with Parmesan combines browned Italian sausage with toasted country white bread cubes, softened onions, celery, and fresh herbs like parsley and sage. The dish is moistened with a mixture of beaten eggs and chicken stock, then enriched with grated Parmigiano Reggiano cheese. It is baked in a buttered baking dish covered with foil to meld the flavors and maintain moisture, resulting in a cohesive stuffing with a tender interior and well-developed savory taste.
The cooking method involves carefully toasting the bread to dry it without browning excessively, allowing it to absorb the stock mixture without becoming mushy. Sauteed onions and celery provide a subtle sweetness and a tender texture that complements the sausage’s richness. This stuffing works well alongside roasted poultry or as part of a festive meal.
For best results, fold the ingredients gently to keep the bread cubes intact, preserving texture. Leftovers can be stored refrigerated for up to three days and reheated gently in the microwave.
Ingredients
- 1 ounce country white bread see notes below
- 1 1/2 pound Italian sausage or remove casing from links, bulk
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 cup onion diced
- 1 cup celery diced
- 2 large egg beaten
- 1 1/2 cups chicken stock low sodium
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup parsley minced
- 3 tablespoon sage minced
- 1 cup parmigiano reggiano grated
Instructions
- If using stale 1-2 day old bread, skip toasting. Otherwise, cube bread and toast in the oven on a baking sheet (flip the cubes at halfway point) at 250f for 30-45 minutes or until dry. Remove bread from the oven and turn heat to 375f.
- In a very large nonstick pan saute the sausage in 2 tablespoons of olive oil over medium heat until cooked through (about 10 minutes). Remove the sausage with a slotted spoon and set aside.
- Using the same pan, turn the heat to medium-low and add in the butter, onions, and celery. Cook until soft (about 7-10 minutes).
- Beat the eggs and combine with the chicken stock, salt, pepper, parsley, and sage.
- Once celery and onions are soft, add the cubed dry bread and sausage and gently mix to coat. Add in the grated parmesan cheese and the egg/chicken stock mixture, then gently mix once more.
- Lightly oil or rub butter on the complete interior of a 10 by 15" baking dish. Fill the baking dish with all the stuffing.
- Cover with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes more or until the top of the stuffing becomes slightly brown and crispy. Enjoy!
Notes
- If your bread is already very dry, you can skip the toasting step to avoid over-drying the stuffing.
- Fold the bread cubes gently into the sausage and stock mixture to maintain a pleasant texture without crushing the cubes.
- Ensure all bread pieces are evenly coated with the chicken stock and egg mixture; add more stock if necessary to achieve this.
- If the stuffing hasn’t browned to your liking after baking, briefly broil for 60-90 seconds while watching carefully to prevent burning.
- Store leftover stuffing in an airtight container in the refrigerator and consume within three days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 30.3g | 10% |
| Protein | 19.4g | 39% |
| Fat | 26.7g | 41% |
| Saturated Fat | 9.8g | 49% |
| Cholesterol | 91mg | 30% |
| Sodium | 1135mg | 47% |
| Potassium | 270mg | 6% |
| Fiber | 1.7g | 7% |
| Sugar | 3g | 6% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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