Sausage and Herb Stuffing
With the bold flavor of sausage and herbs, this buttery Sausage & Herb Stuffing is on the top of my menu this holiday season.
Servings: 12 servings
Ingredients
- 16 oz French bread (cut into 1-inch cubes)
- 1 lb ground sausage
- 1 cup unsalted butter (divided)
- 1½ cups diced onion
- 1½ cups diced celery
- ⅔ cup chopped fresh parsley
- 1 Tbsp dried rosemary
- 1 Tbsp ground thyme
- 2 tsp salt
- 1 tsp pepper
- 2½ cups low-sodium chicken broth (divided)
- 2 large eggs
Instructions
- Preheat the oven to 250°F. Spread the bread cubes on 2 baking sheets and bake for about 45 minutes, stirring halfway, until completely dry.
- Raise the oven to 350°F. Grease a 3 quart casserole dish.
- Melt 1/2 cups butter in a large skillet on medium-high heat. Add onions and celery and cook until softened. This should take about 8-10 minutes.
- In a large skillet over medium heat, brown the sausage, breaking it into small crumbles. Transfer to a large bowl.
- Melt ½ cup butter in the same skillet. Add the onion and celery and cook 8 to 10 minutes, until soft.
- Add the bread, vegetables and butter, parsley, rosemary, thyme, salt, and pepper to the sausage. Pour in 1¼ cups broth and gently toss.
- Whisk the eggs with the remaining 1¼ cups broth. Pour over the stuffing and fold until evenly coated. Let sit a few minutes.
- Spread into the prepared dish and dot the top with the remaining ½ cup butter, cut into small pieces. Cover with foil and bake 40 to 45 minutes. Uncover and bake 40 to 45 minutes more, until golden and crispy on top.
- Rest 5 minutes before serving.
Notes
Tip: It’s very important to start with dry bread. If you skip over this then your stuffing will end up like mush <– not good!
Nutrition
Calories: 385kcal | Carbohydrates: 23g | Protein: 12g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 896mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 897IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 3mg