Sausage Stuffing
Servings: 8 servings
Yields: 8 servings
Calories: 761kcal
Prepare this easy Italian sausage stuffing recipe with just 15 minutes of prep time for a rich, savory side course or main dish!
Print Recipe
Ingredients
- 1 loaf French bread torn into pieces, Note 1
- 1 stick (113 g) unsalted butter plus more for greasing
- 2 pounds (900 g) sweet Italian sausage casings removed
- 1 large onion diced
- 4 stalks celery diced
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ¼ cup flat-leaf parsley finely chopped, plus more for topping
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 large eggs
- 1 cup (240 ml) heavy cream
- 2 cups (480 ml) chicken broth Note 2
Equipment
- 1 (9x13") Baking Dish
- 1 Rimmed Baking Sheet
Instructions
- Preheat the oven to 325°F with a rack in the center position. Grease a 9x13-inch baking dish with butter.
- While you cook the sausages and veggies. Add the torn bread to a rimmed baking sheet lined with parchment paper. Bake, stirring halfway, until dried out for about 25 minutes. Transfer to the prepared baking dish and set aside.1 loaf French bread
- Heat a large skillet over medium-high heat. Melt 4 tablespoons of butter, then add the sausages, break them up into smaller chunks with a wooden spoon. Cook for 4-5 minutes. Remove to a bowl.1 stick unsalted butter, 2 pounds sweet Italian sausage
- In the same pan, melt the remaining 4 tablespoons of butter along with the onions and celery, and cook for 5 minutes on medium heat. Add the garlic, salt, and herbs. Cook for an additional 1 minute. Turn off the heat and add the sausage back in the pan and toss to combine.1 large onion, 4 stalks celery, 4 cloves garlic, ¼ cup flat-leaf parsley, 1 tablespoon fresh sage, 1 teaspoon kosher salt, 1 tablespoon fresh thyme
- Add the sausage and onion mixture to the baking dish along with the toasted bread. Toss to evenly combine.
- In a medium bowl, whisk together the eggs and heavy cream, then add in the chicken broth and whisk until combined. Add to the bread mixture and toss together.1 cup heavy cream, 2 large eggs, 2 cups chicken broth
- Cover with foil, and bake until set, about 40 minutes. The mixture shouldn’t move when you jiggle the pan. Discard the foil. Return to the oven uncovered and bake until browned and crispy on top, about 20 minutes.
- Remove from the oven, let cool for 5 minutes before serving. Top with some extra chopped parsley and enjoy.
Notes
Note 1: Any other type of bread can be substituted if needed. Thick, crusty varieties work best.
Note 2: Feel free to substitute vegetable broth, if needed. I recommend using low-sodium varieties so you have more control over the flavor of the stuffing.
Storing Tips:
- Store leftover stuffing covered tightly or in an airtight container in the fridge for 3-4 days.
- Freeze baked or unbaked stuffing wrapped for up to 3 months.
- Reheat thawed stuffing covered with foil for 15-20 minutes in the oven at 350°F. If the top begins to brown, cover it with foil, and continue to bake.
- Store leftover stuffing covered tightly or in an airtight container in the fridge for 3-4 days.
- Freeze baked or unbaked stuffing wrapped for up to 3 months.
- Reheat thawed stuffing covered with foil for 15-20 minutes in the oven at 350°F. If the top begins to brown, cover it with foil, and continue to bake.
Nutrition
Servings: 1 serving
Calories: 761kcal
Carbohydrates: 30g
Protein: 25g
Fat: 60g
Sugar: 4g
Sodium: 1667mg