Classic Sausage Stuffing
This Herb and Sausage Stuffing is a beloved classic side dish for Thanksgiving or Christmas!
Servings: 12 servings
Calories: 324kcal
Ingredients
- 1 Tbsp olive oil
- 1/2 cup unsalted butter divided
- 1 lb. ground sausage (mild, country, sage, etc)
- 2 small yellow onions chopped
- 3-4 stalks celery chopped
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh sage
- 1/2 Tbsp minced fresh rosemary
- 2 1/2 cups low sodium chicken broth
- 2 large eggs
- 1/3 cup minced fresh parsley
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 16 oz stale bread cut into 1/2 - 1" cubes
Instructions
- Preheat oven to 350 F degrees. Butter or grease a 3 quart baking dish (I use a 9x13” dish) and set aside.
BROWN SAUSAGE
- Add oil and 5 Tbsp of the butter to a large pan and heat over MED HIGH heat. Add sausage and cook, using a wooden spoon to break up the meat as it cooks, until no longer pink, about 4-5 minutes.
ADD VEGETABLES AND CHICKEN BROTH
- Add onions, celery, thyem, sage and rosemary and cook, stirring occasionally, for 5 minutes, or until onions and celery have softened.
- Pour in chicken broth, salt and pepper, and bring to a boil. Remove from heat and set aside to cool slightly.
MIX STUFFING
- Slice remaining 3 Tbsp of butter into small cubes and set aside.
- In a large mixing bowl, whisk together eggs and parsley. Add bread cubes and sausage mixture and stir until combined well.
BAKE
- Transfer to prepared baking dish and dot with small cubes of butter. Cover with foil and bake 25-30 minutes. Remove foil and bake another 20-30 minutes, until golden brown on top.
- Let sit 10-15 minutes before serving.
Nutrition
Calories: 324kcal | Carbohydrates: 21g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 79mg | Sodium: 668mg | Potassium: 276mg | Fiber: 2g | Sugar: 3g | Vitamin A: 554IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg