Description
A traditional stuffing recipe featuring savory sausage and aromatic sage.
Ingredients
Scale
- 1 pound bulk pork sausage
- 1 large onion, chopped
- 4 celery stalks, chopped
- 1 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups dried bread cubes (about 1 loaf)
- 1 1/2 cups chicken broth
- 2 large eggs, lightly beaten
Instructions
- Cook sausage in a large skillet over medium heat until browned. Drain off excess fat.
- Add onion and celery to the skillet. Cook until softened, about 5 to 7 minutes.
- Stir in sage, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Transfer the sausage and vegetable mixture to a large bowl.
- Add the dried bread cubes to the bowl and toss to combine.
- Pour the chicken broth over the bread mixture and toss gently until the bread is evenly moistened.
- Stir in the beaten eggs.
- If stuffing poultry, place the mixture loosely into the cavity. If baking separately, transfer to a greased baking dish.
- Bake at 350 degrees Fahrenheit for 30 to 40 minutes, or until the top is golden brown and the center is heated through.
Notes
- Use day-old bread for the best texture in your stuffing.
- If you prefer a moister stuffing, add a little more broth.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2
- Sodium: 550
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 15
- Cholesterol: 60
Keywords: stuffing, dressing, sausage, sage, holiday side, bread stuffing