Sausage Stuffing
This easy Classic Sausage Stuffing Recipe is a classic that completes your Thanksgiving Dinner. Sausage stuffing is buttery, savory and a bit crispy around the edges. I'll share with you my foolproof trick for perfect stuffing every time!
Ingredients
- 1 loaf white sandwich bread (Cubed. About 12-14 cups)
- 8 tablespoons butter ( plus more for baking dish)
- 2 onions (diced)
- 3 celery stalks (finely diced)
- 4 cloves garlic (minced)
- 1 ½ tablespoons fresh sage (minced)
- 1 ½ tablespoons fresh thyme (minced)
- 1 ½ tablespoons fresh rosemary (minced)
- 3/4 cup fresh parsley (minced)
- 1 lbs Italian Sausage (ground, or remove casings. Mild or hot. Hot makes the stuffing spicy.)
- 3 eggs (beaten)
- 2.5 cups low sodium chicken stock (or Turkey stock )
- kosher salt
- fresh ground pepper
Directions
- 1
Preheat oven to 300°F degrees and spread bread cubes on 2 baking sheets in a single layer. Toast , stirring a few times until dry, about 30-40 minutes. Allow to cool then transfer to a large mixing bowl.
- 2
Increase oven temperature to 375°F and butter a 2 1/2 quart baking dish.
- 3
Brown sausage in large skillet over medium high heat, 6-10 minutes. Remove with a slotted spoon.
- 4
In a very large skillet or pot over medium-high heat, melt the butter. Add the onions, celery, and 1.5 teaspoons kosher salt. Cook until soft and golden, about 10 minutes.
- 5
Add garlic, sage, rosemary, thyme, and 1/4 teaspoons pepper, cook , stirring often, for 2-3 minutes. Taste, add more salt if needed Remember that the sausage is salty, so don't add too much. Add mixture to the bowl with the bread cubes, along with the cooked sausage and the chopped parsley.
- 6
Pour chicken/turkey stock and beaten eggs over bread mixture. Stir until mixture is fully combined and bread is moistened.
- 7
Transfer to the baking dish, tightly wrap with foil.
- 8
Bake for 20 minutes. Remove foil, bake for another 20 minutes or until golden brown on top.