Pork-and-Sage Stuffing

Pork-and-Sage Stuffing

from countryliving.com
30 min

Make this rich, delicious stuffing a part of your next holiday feast!

Ingredients

  • 1/4 c. (1/2 stick) unsalted butter, cut into pieces, plus more for baking dish
  • 1 tbsp. olive oil
  • 3/4 lb. (3 links) mild Italian sausage, casings removed
  • 1 medium yellow onion, chopped
  • 1 c. sliced celery
  • Kosher salt and freshly ground black pepper
  • 2 tbsp. chopped fresh sage
  • 1/4 c. chopped fresh flat-leaf parsley
  • 1 large egg, lightly beaten
  • 1 (1-pound) loaf stale sourdough bread, torn into pieces (about 12 cups)
  • 2 1/2 c. chicken stock

Directions

  1. 1

    Preheat oven to 350°F. Butter a 3-quart or 9- by 13-inch baking dish. Heat oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until no longer pink. Transfer to a bowl with a slotted spoon. Reserve skillet. 

  2. 2

    Add onion and celery to reserved skillet. Season with salt and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Add sage and cook until fragrant, about 1 minute. Transfer to bowl with sausage, and let cool 5 minutes. Add parsley, egg, and bread, and stir to combine. Add stock, stirring until it is almost absorbed. Transfer to prepared pan. Dot with butter. Bake until warmed through and the top is crusty and brown, 40 to 45 minutes.