Classic Sausage Stuffing
This Herb and Sausage Stuffing is a beloved classic side dish for Thanksgiving or Christmas!
Servings: 12 servings
- 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
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.
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.
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.
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