Easy sausage & herb stuffing
Recipe by Kelly Barton
8 cups (400g) store bought unseasoned stuffing cubes
1 stick (1/2 cup) unsalted butter
1 1/2 cups diced yellow onion (from 1 large or 2 small onions)
1 cup diced celery (from 3 large celery stalks)
4 garlic cloves, minced
1/2 pound sweet italian sausage
1/2 pound pork sausage
2 3/4 cups low sodium chicken broth
1 large egg, beaten
1 tbsp fresh chopped rosemary
1 tbsp fresh chopped sage
1/4 cup fresh chopped parsley
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. Preheat oven to 350. Grease a 9x13 inch baking dish with butter.
2. Place stuffing cubes in a large mixing bowl.
3. In a large saute pan, melt the butter. Add the onions and celery and cook over med heat, stirring occasionally, for about 8 mins, or until veg are soft. Add the garlic and cook 2 mins more. Add the veg to the stuffing cubes. (Don't wash the pan but scrape out every last bit otherwise they will burn in the next step)
4. In the same pan cook the sausage over med heat for 8-10 mins until browned and cooked through, break up the sausage while cooking ( the largest pieces should be no greater than 1/4 inch). Add the browned sausage and fat to the cubes and veg.
5. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until bread is soft and moistened. Transfer the stuffing to the baking dish and bake for 65-75 mins, uncovered, until deeply golden and crisp on top.
6. Make ahead: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe.
side dishes October 14, 2024 02:05
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