Sausage Stuffing
Full of sausage, fresh herbs and dried cranberries...this stuffing is scrumptious!
Servings: 10
Ingredients
- 12 Cups Country Bread 1 loaf
- 1 Pound Pork Sausage Sage
- 1/3 Cup Butter
- 1 1/2 Cups Red Onion Finely Chopped
- 2 Stalks Celery Chopped
- 5 Cloves Garlic Large, minced
- 1/2 Cup Flat Leafed Parsley Chopped
- 1 Tablespoon Fresh Sage Chopped
- 1 Tablespoon Fresh Rosemary Chopped
- 2 teaspoons Fresh Thyme Stripped from the stems
- 3/4 teaspoon Sea Salt or more to taste
- 1/2 teaspoon Black Pepper freshly ground
- 1/4 Cup White Cooking Wine (by the vinegar)
- 2 1/4 Cups Chicken Stock low sodium
- 1 Cup Dried Cranberries (optional)
Instructions
- Preheat the oven to 400°
- Slice the bread into pieces about 1 inch wide. Place the bread pieces in a single layer on a sheet pan and bake for 5 minutes, or until dried and toasted. Transfer to a very large bowl.Reduce the oven to 350.12 Cups Country Bread
- Meanwhile, in a large saute pan, Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread.1 Pound Pork Sausage
- In the same pan, without draining any grease out, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the cooking wine (if using, or sub broth) and allow the to reduce down to half (about 4 minutes).1/3 Cup Butter, 1 1/2 Cups Red Onion, 2 Stalks Celery, 5 Cloves Garlic, 1/2 Cup Flat Leafed Parsley, 1 Tablespoon Fresh Sage, 1 Tablespoon Fresh Rosemary, 2 teaspoons Fresh Thyme, 3/4 teaspoon Sea Salt, 1/2 teaspoon Black Pepper, 1/4 Cup White Cooking Wine
- Add the stock and cranberries, stirring well, and pour into the bread. Mix really well with a wooden spoon until all the liquid has been absorbed.2 1/4 Cups Chicken Stock, 1 Cup Dried Cranberries
- Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Video
Notes
If stuffing is to be baked separately, and not stuffed into the turkey, it can be made the day before and stored in a covered dish in the refrigerator.
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 15g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 602mg | Potassium: 236mg | Fiber: 1g | Sugar: 10g | Vitamin A: 284IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg