Sausage Stuffing
User Reviews
5
Sausage Stuffing
Description
The recipe starts by toasting cubed bread to ensure a firm texture that absorbs the moist ingredients without becoming soggy. Browning the sage sausage with onions and celery infuses the base with savory richness and aromatic flavor. Incorporating dried herbs imparts traditional stuffing fragrance. Apples and cranberries provide sweet contrast, while parsley adds freshness and almonds add crunch if used.
After mixing the sausage-veggie combo with the bread, turkey stock and melted butter bind the stuffing and keep it moist during baking. The casserole bakes covered to gently cook through, then uncovered to brown the top. This dish complements poultry or can stand as a dish on its own during festive meals.
It's designed as a make-ahead recipe; assembling and refrigerating the mixture up to 24 hours in advance allows flavors to meld. Before baking, removing from the fridge to bring to room temperature ensures even cooking.
Ingredients
- 3 cups whole wheat bread (cubed)
- 8 cups white bread (cubed)
- 2 pounds sage sausage (Bob Evans brand works great)
- 2 cups onion chopped
- 2 cups celery chopped
- 1 1/2 tablespoon sage dried
- 1 tablespoon rosemary dried
- 1 teaspoon thyme dried
- 1 apple cored and chopped, golden delicious variety
- 1 1/2 cups dried cranberries (Craisins work great!)
- 1/2 cup parsley chopped, fresh
- 1 2/3 cups turkey stock (chicken stock works great too!)
- 1/2 cup butter (melted)
- 1 cup slivered almonds or any kind of nuts, chopped (optional, or walnuts
Instructions
- Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Stir in the celery, sage, rosemary, and thyme. Cook, stirring for 2-3 minutes.
- Pour sausage mixture over bread in bowl. Mix in apples, cranberries, parsley and almonds (optional). Drizzle with turkey stock and melted butter and toss until evenly coated.
- Spoon into two 9x13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.
Notes
- Prepare the stuffing in a casserole dish ahead of time and refrigerate up to 24 hours before baking.
- Allow the dish to reach room temperature after refrigeration for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 591mg | 25% |
| Potassium | 341mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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