Sausage Stuffing

Sausage Stuffing

from thepioneerwoman.com

Ingredients

  • 1 (1 1/2-lb.) loaf white sandwich bread
  • 1 (12-oz.) loaf French bread
  • 1 lb. breakfast sausage
  • 1/2 c. salted butter
  • 1 yellow onion, chopped
  • 5 stalks celery, diced
  • 2 cloves garlic, finely chopped
  • 2 1/2 tsp. kosher salt, plus more to taste
  • 1 tsp. freshly ground black pepper
  • 1/2 c. white wine
  • 4 c. chicken or turkey broth
  • 1/4 c. chopped fresh parsley
  • 1 tbsp. chopped fresh sage
  • 1 tsp. ground thyme
  • Cooking spray

Directions

  1. 1

    Preheat the oven to 300°F.

  2. 2

    Cut all the bread into 3/4-inch cubes. Divide the bread between two baking sheets. Toast the bread in the oven until evenly dry, 35 to 40 minutes, stirring every 10 minutes. Allow to cool completely. Place the dry bread cubes in a very large bowl. Increase the oven temperature to 375°F.

  3. 3

    In a large skillet, cook the sausage over medium-high heat until brown and crumbly, 5 to 7 minutes. Remove the sausage to the bowl with the bread cubes. Do not wipe out the skillet.

  4. 4

    In the same skillet, melt the butter over medium heat until foaming. Add the onion, celery, garlic, salt, and pepper and cook until translucent, 3 to 4 minutes. Add the wine and cook until it is reduced by about half, 2 to 3 minutes. Add the broth, parsley, sage, and thyme, and stir.

  5. 5

    Slowly ladle the broth mixture onto the bread cubes, tossing the mixture frequently for even coverage. Taste for salt.

  6. 6

    Spray a large casserole pan with cooking spray. Spoon the dressing into the prepared casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes until golden and crisp on top.