Sausage and Herb Stuffing
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5
8 reviews
Excellent
Sausage and Herb Stuffing
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Golden brown on top with a softer custard-like center, this easy Sausage Stuffing recipe combines the flavor of sweet Italian sausage, fresh herbs and apples into a masterpiece side dish worthy of your holiday dinner table.Serves
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Ingredients
- 1 pound Italian sausage or regular sweet Italian sausage casings removed, bulk, sweet
- 8 cups bread stale or dried out (about 1-pound loaf, cubes from loaf cut into 1/2 to 1 inch cubes
- 1/2 cup butter 1-stick, unsalted
- 1 onion diced (brown or yellow preferably, large
- 3 celery diced, stalks
- 2 apple peeled, cored and diced, medium
- 4 garlic finely chopped, cloves
- 1/2 teaspoon poultry seasoning
- 2 3/4 cups chicken broth or more if needed (two cups and three quarters, low-sodium
- 1 egg beaten, large
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon sage fresh finely chopped
- 2 tablespoons parsley fresh chopped
- salt about 1/2 teaspoon
- black pepper about 1/2 teaspoon, ground
Instructions
- Preheat the oven to 350ºF and grease a baking dish with cooking spray (or with melted butter).
- In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon until cooked through. Transfer it to a large bowl, leaving some of the drippings in the skillet.
- Place the bread cubes in the same large bowl (on top of the browned sausage).
- In the same skillet, melt the butter over medium heat. Add the onions, celery and apples and cook, stirring occasionally until soften, about 6-7 minutes.
- Add the garlic and poultry seasoning and cook until aromatic, about 1 minute.
- Add the sautéed vegetables to the bowl with the sausage and the bread cubes. Toss gently. Pour the chicken broth, egg, rosemary, sage and parsley, salt and pepper. Mix until the bread is moistened and soft.
- Transfer the stuffing to the prepared baking dish and bake for 55 to 65 minutes, uncovered or until golden brown. If it starts browning too much on top, cover it with a piece of foil.
Notes
- Granny Smith apples work well.You may need additional broth, depending on the type of bread used.
- Type of Bread: This recipe can be made with different types of bread such as white bread, French bread, white sandwich bread, soft Italian bread, etc. It's best to use stale or dried up bread.
- Plan Ahead: If you plan ahead, cut the bread into cubes and let them dry, at room temperature overnight, on a sheet pan loosely tented with foil.
- How to Dry Bread: You can also dry the bread in the oven. Preheat the oven to 275 degrees F and spread the bread cubes onto a baking sheet. Bake for 8 minutes.
- Unseasoned Please: Store bought unseasoned bread cubes for stuffing can be used as well.
- Small bites: Break up the sausage into very small pieces (no larger than 1/4-inch pieces)
- To Peel or Not to Peel: My preference is to peel the apples; however, you don't have to.
Nutrition Information
Show Details
Calories
483kcal
(24%)
Carbohydrates
36g
(12%)
Protein
17g
(34%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
92mg
(31%)
Sodium
662mg
(28%)
Potassium
391mg
(8%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
555IU
(11%)
Vitamin C
6mg
(7%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 662mg | 28% |
| Potassium | 391mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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