Sausage and Herb Stuffing
Ingredients
- 1 pound bulk sweet Italian sausage or regular sweet Italian sausage casings removed
- 8 cups of bread cubes cut into 1/2 to 1 inch cubes, preferably stale (about 1-pound loaf)
- 1/2 cup unsalted butter 1-stick
- 1 large onion diced (brown or yellow preferably)
- 3 celery stalks diced
- 2 medium apples peeled, cored and diced
- 4 garlic cloves finely chopped
- 1/2 teaspoon poultry seasoning
- 2 3/4 cups low-sodium chicken broth or more if needed (two cups and three quarters)
- 1 large egg beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh finely chopped sage
- 2 tablespoons fresh chopped parsley
- Salt about 1/2 teaspoon
- Ground black pepper about 1/2 teaspoon
Instructions
- Preheat the oven to 350ºF and grease a baking dish with cooking spray (or with melted butter).
- In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon until cooked through. Transfer it to a large bowl, leaving some of the drippings in the skillet.
- Place the bread cubes in the same large bowl (on top of the browned sausage).
- In the same skillet, melt the butter over medium heat. Add the onions, celery and apples and cook, stirring occasionally until softened, about 6-7 minutes.
- Add the garlic and poultry seasoning and cook until aromatic, about 1 minute.
- Add the sautéed vegetables to the bowl with the sausage and the bread cubes. Toss gently. Pour the chicken broth, egg, rosemary, sage and parsley, salt and pepper. Mix until the bread is moistened and soft.
- Transfer the stuffing to the prepared baking dish and bake for 55 to 65 minutes, uncovered or until golden brown. If it starts browning too much on top, cover it with a piece of foil.
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Recipe Notes
- If you plan ahead, cut the bread into cubes and let them dry at room temperature overnight, on a sheet pan loosely tented with foil.
- You can also dry the bread in the oven. Preheat the oven to 300 degrees F and spread the bread cubes onto a baking sheet. Bake for 8 minutes.
- Store bought unseasoned bread cubes for stuffing can be used as well.
- Break up the sausage into very small pieces (no larger than 1/4-inch pieces)
- You don’t need to peel the apples if preferred.
- Granny Smith apples work well.
- You may need additional broth, depending on the type of bread used.
Nutrition
Nutrition Facts
Sausage and Herb Stuffing
Amount Per Serving
Calories 506
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 14g88%
Trans Fat 0.5g
Polyunsaturated Fat 4g
Monounsaturated Fat 12g
Cholesterol 94mg31%
Sodium 716mg31%
Potassium 394mg11%
Carbohydrates 37g12%
Fiber 4g17%
Sugar 9g10%
Protein 17g34%
Vitamin A 512IU10%
Vitamin C 6mg7%
Calcium 110mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.