Sausage and Herb Stuffing
Ingredients
-
10
Tbsp.
unsalted butter
-
1
loaf (11–1¼ lb.)
country-style white bread
-
1
lb.
breakfast sausage
-
2
medium
onions
-
6
stalks
celery
-
8
cloves
garlic
-
1
Tbsp.
kosher salt
-
1
tsp.
fennel seeds
-
3
cups
low-sodium chicken broth or vegetable broth
-
½
cup
coarsely chopped parsley
-
2
Tbsp.
finely chopped sage
-
2
Tbsp.
finely chopped thyme
-
½
tsp.
freshly ground pepper
-
3
large
eggs
Instructions
- Preheat the oven to 350°F and grease a 13x9-inch baking dish.
- Tear the bread into 1-inch pieces and bake on a rimmed baking sheet until dried and golden, about 30-40 minutes.
- In a Dutch oven, melt 2 Tbsp. butter and cook the sausage until browned, then set aside.
- In the same pot, add the remaining butter, onions, celery, garlic, salt, and fennel seeds, cooking until softened.
- Stir in the broth, sausage, parsley, sage, thyme, and pepper.
- Whisk the eggs with the remaining broth and stir into the mixture, then add the bread and toss gently.
- Transfer the stuffing to the prepared dish and cover with foil. Bake until hot, about 35-45 minutes.
- Increase the oven temperature to 400°F, remove the foil, and bake until golden brown, about 25-30 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
600mg
Cholesterol
150mg
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