Potato Bread Stuffing
User Reviews
4.7
9 reviews
Excellent
Potato Bread Stuffing
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This potato bread stuffing with sausage and cranberries is the perfect addition to your Thanksgiving table. It's made with soft potato bread, Italian sausage, tons of fresh herbs, and dried cranberries.
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Ingredients
- 6 cups potato bread 1/2 inch cubes, cubed
- 1 pound spicy Italian sausage casing removed
- 1 cup onion small diced
- 1 cup celery small diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- ⅓ cup parsley fresh, minced
- 1 tablespoon sage minced, fresh
- 2 teaspoons rosemary minced fresh
- 2 teaspoons thyme leaves minced, fresh
- 1 cup dried cranberries
- 2 cups chicken stock
Instructions
- Preheat oven to 375 degrees F.
- Add your cubed bread to a large baking sheet and toast for about 6 minutes just until the bread is starting to lightly toast.
- Remove from the oven and set aside.
- Set a 12-inch cast-iron skillet or a high-sided 12-inch non-stick oven-safe skillet over medium heat and add in your sausage.
- Break down the sausage with a spatula so it's bite-size and will incorporate all throughout the stuffing.
- When the sausage is mostly browned add in the onion, celery, kosher salt, and black pepper.
- Cook for about 3 minutes or just until the vegetables start to soften.
- Stir in the garlic, parsley, sage, rosemary, thyme, and dried cranberries.
- Pour in 1-1/2 cups of the chicken stock and gently simmer for 5 minutes. This helps plump up the dried cranberries.
- Stir to combine and remove from the heat.
- Add the toasted bread to the skillet and toss to combine.
- Drizzle in the remaining 1/2 cup chicken stock if needed or desired.
- Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes to help crisp the top. If you used a normal non-stick skillet add the stuffing mixture to a 9x13 pan and follow the recipe.
- Serve warm.
Equipments used:
Notes
- If you don't have a large cast-iron skillet you can add the completed stuffing to a 9x13 pan to bake instead.
Nutrition Information
Show Details
Serving
1serving
Calories
600kcal
(30%)
Carbohydrates
81g
(27%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
36mg
(12%)
Sodium
1059mg
(44%)
Potassium
1260mg
(27%)
Fiber
10g
(40%)
Sugar
24g
(48%)
Vitamin A
362IU
(7%)
Vitamin C
6mg
(7%)
Calcium
295mg
(30%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 600kcal | 30% |
| Carbohydrates | 81g | 27% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 1059mg | 44% |
| Potassium | 1260mg | 27% |
| Fiber | 10g | 40% |
| Sugar | 24g | 48% |
| Vitamin A | 362IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 295mg | 30% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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