Stuffing With Italian Sausage
User Reviews
4.8
12 reviews
Excellent
Stuffing With Italian Sausage
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This stuffing recipe with italian sausage is the perfect side dish for your Thanksgiving or Christmas holiday dinner table. Packed full of flavor, your family will look forward to this delicious stuffing just as much as my family does.
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Ingredients
Stuffing Ingredients
- 1 medium onion diced small
- 3 stalks celery diced small, about 1 cup for three stalks
- 3 medium carrots grated, about 1 cup for three carrots
- 8 ounces mushrooms diced, fresh, also known as white button mushrooms
- 8 tablespoons butter salted, divided
- 1 pound Italian sausage casings removed if using links
- 12 ounces Pepperidge Farm stuffing mix
- 2 cups chicken broth low sodium
- 1/2 cup pecans
Spices
- 1 tablespoon poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon parsley
- 1 teaspoon salt
- 1 teaspoon pepper
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Instructions
- Spray a 9 x 13 casserole dish generously with oil and set to the side. Preheat oven to 350 degrees.
- Place a large skillet over medium heat. Melt butter in the pan, then place diced onions and celery in the butter and stir. Cook the onions and celery umixture until just soft. Add carrots and mushrooms to the pan. Cook and stir all the vegetables until soft. Remove vegetables and place in a large bowl.
- Add sausage to the pan over medium heat. Cook the sausage, breaking it up with a wooden spatula until cooked all the way through and browned, usually about 5-7 minutes. Place the cooked sausage crumbles in the bowl with the vegetables.
- Sprinkle all of the spices including the poultry seasoning, garlic powder, paprika, oregano, parsley, salt and pepper to the top of the vegetables and sausage and mix well. Add the stuffing mix and broth to the bowl and continue mixing until combined. The stuffing mix will start to become soft and absorb all of the liquid. You should not have excess liquid in the bowl when you have finished mixing.
- Place two tablespoons of butter in a clean skillet and melt over medium heat. Add pecans to butter and stir to toast the pecans, about 3-5 minutes until they just begin to brown then remove from the heat.
- Scoop the stuffing mix (greased) 9x13 baking dish. Stuffing will fill the pan very full but should fit. Sprinkle warm pecans over top of the stuffing. Slice the remaining two tablespoons of butter into small thin pieces. Lay the butter pieces evenly over the stuffing.
- Cover the pan with foil. Place the stuffing in the oven. Bake at 350 for 35-45 minutes or until hot for serving. Then enjoy!
Nutrition Information
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Calories
356kcal
(18%)
Carbohydrates
26g
(9%)
Protein
10g
(20%)
Fat
24g
(37%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.3g
Cholesterol
50mg
(17%)
Sodium
1094mg
(46%)
Potassium
350mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
2855IU
(57%)
Vitamin C
4mg
(4%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 10g | 20% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 50mg | 17% |
| Sodium | 1094mg | 46% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2855IU | 57% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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