Sausage Stuffing
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Sausage Stuffing
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This sausage stuffing recipe is loaded with sausage, vegetables and herbs and spices! This is a revamped version of my wildly popular stove top stuffing recipe and is just as good (if not better!)
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Ingredients
- 1 pound ground breakfast sausage
- 8 cups of cubed white bread dried out
- 1/2 cup salted butter
- 1 cup finely diced white onion
- 1 cup finely diced celery
- 1 cup finely diced mushrooms
- 1 tablespoon minced garlic
- 1 tablespoon poultry seasoning
- 1 tablespoon fresh sage chopped
- 3 cups chicken broth cold
- 2 eggs beaten well
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- Cook the sausage in a large skillet until no longer pink. Drain the sausage, reserving 1/4 cup of the fat drippings.
- Place the sausage in with the bread cubes.
- Melt the butter in the large skillet with the fat. Add the onion, celery and mushrooms. Sautee until soft. Add in the garlic and fry for another 2-3 minutes. Sprinkle in the poultry seasoning and sage and mix throughout.
- Remove from the heat and add in the broth to the vegetables in the skillet, mixing completely. Add in the beaten eggs (this should be only warm at this point and won't cook them.)
- Pour the mixture over the bread cubes.
- Toss with a wooden spoon etc. to coat the cubes as much as you can with the mixture, trying not to squish the cubes.
- Turn out into the prepared pan.
- Bake for 30 minutes until the top is browned and the inside reaches 165 °F when tested with an instant read thermometer.
- If the top browns too quickly, cover with aluminum foil and continute to cook until ready.
Notes
- this can be made the day before and covered and refrigerated. Simply take out and heat according to the instructions.
- To freeze, wrap with freezer-safe wrap and freeze for a month (bread goes stale and can absorb other flavors easily in the freezer) and then defrost in the fridge. Cook according to the instructions.
Nutrition Information
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Calories
344kcal
(17%)
Carbohydrates
21g
(7%)
Protein
12g
(24%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
826mg
(34%)
Potassium
314mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
423IU
(8%)
Vitamin C
7mg
(8%)
Calcium
127mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 826mg | 34% |
| Potassium | 314mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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