Sheet-Pan Stuffing with Sausage and Spinach
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5
2 reviews
Excellent
Sheet-Pan Stuffing with Sausage and Spinach
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My mom always makes her families recipe for stuffing. However, I think I might just have to add this recipe from Julia Turshen for Sheet Pan Bread Stuffing with Sausage + Spinach.
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Ingredients
- 1¼ pounds country bread torn into bite-size pieces (about 9 cups, or sourdough bread
- 2 tablespoons olive oil
- 1 pound Italian fennel sausages casings removed
- 2 onion diced, yellow
- 4 celery diced, stalks
- 6 garlic minced, cloves
- kosher salt
- 12 sage tough stems discarded, minced, large fresh leaves
- 1½ cups chicken stock or turkey stock
- 10 oz spinach squeezed dry and roughly chopped, frozen, defrosted
- 2 Italian parsley a little bit of stem is fine!), finely chopped, large handfuls, fresh leaves
- 3 egg
- 2 tablespoons butter finely diced, unsalted
Instructions
- Preheat your oven to 400°F.
- Spread the bread cubes on a sheet pan and toast, stirring now and then, until lightly browned and crisp, about 10 minutes. Set the bread aside to cool. You can skip this step if you use stale bread.
- Meanwhile, put the olive oil in a large pot over medium-high heat. Crumble in the sausage and cook, stirring now and then, until all the fat is rendered and the meat is crisp and browned, about 15 minutes. Add the onions, celery, garlic and 1 teaspoon salt to the pot and reduce the heat to medium.
- Cook the vegetables, stirring now and then, until slightly softened, about 10 minutes. Add the sage and stock, and increase the heat to high. Once the mixture is at a boil, turn off the heat. Stir in the spinach, parsley and reserved bread. Taste the mixture and season with salt if more is needed. Add the eggs and give everything one good final stir.
- Line the sheet pan you toasted the bread on with parchment paper. Transfer the stuffing to the pan and spread it into an even layer. Dot the top with the butter. Bake until the top is browned and the edges are nice and crispy, about 25 minutes. Serve hot.
Notes
- If you like a softer stuffing, cook this in a baking dish with sides instead. It just may take a bit longer to heat through in the middle.
Nutrition Information
Show Details
Calories
340kcal
(17%)
Carbohydrates
29g
(10%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
76mg
(25%)
Sodium
639mg
(27%)
Potassium
317mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2909IU
(58%)
Vitamin C
4mg
(4%)
Calcium
77mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 29g | 10% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 639mg | 27% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2909IU | 58% |
| Vitamin C | 4mg | 4% |
| Calcium | 77mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
2 reviews
Excellent
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