Thanksgiving Stuffing with Sausage
Ingredients
-
12
cups
Italian bread, cubed into ½-inch pieces
-
3
tablespoons
extra-virgin olive oil
-
½
teaspoon
salt
-
1
pound
pork sausage
-
2
tablespoons
butter or vegan buttery stick
-
2
cups
finely diced celery
-
1
medium
onion, diced
-
2
cloves
garlic, minced
-
3
sprigs
thyme
-
1 ½
teaspoons
finely chopped rosemary
-
1
tablespoon
finely chopped sage
-
½
teaspoon
salt and pepper
-
2
cups
turkey or chicken stock or broth
-
¼
cup
chopped Italian flat-leaf parsley
-
2
eggs
beaten
Instructions
- Preheat the oven to 400°F (or 375°F for dark pans). Coat a 13 x 9-inch pan with cooking oil spray.
- Spread the bread on a large sheet pan, drizzle with olive oil, salt, and pepper, and bake until golden, about 10 minutes.
- Brown the sausage in a large sauté pan for about 10 minutes, then transfer it to a large mixing bowl.
- In the same pan, melt the butter and add the celery, onion, garlic, thyme, and rosemary. Cook until the onion is translucent and the celery is tender, about 7 minutes.
- Season the mixture with salt and pepper, then add it to the bowl with the sausage.
- Add the baked bread, chopped rosemary, sage, broth, and parsley to the bowl. Adjust seasoning as needed and mix in the beaten eggs.
- Pour the stuffing into the prepared baking pan, cover with foil, and bake for 45 minutes.
- Uncover and bake for an additional 40 minutes, until golden and crispy on top.
Nutrition Facts (estimated)
Servings
15 servings
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
70mg
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