Everyone’s favorite, stuffing

We like to cook our stuffing outside the turkey. The bird cooks quicker and it’s so easy to serve too. Sausage stuffing is delicious and reheats nicely for those turkey sandwiches. If you prefer a meatless version, no worries, just eliminate the sausage. Happy Thanksgiving.

Ingredients

1 stick of butter
3 stalks celery, chopped
2 small onions, chopped
1 poundbulk sweet Italian sausage with the casings removed
1/2 teaspoon salt
10 cups soft bread cubes
2 cups organic low salt chicken broth
1 egg beaten
1 tablespoonfresh chopped rosemary
1 tablespoonfresh chopped sage
1/4 cupfresh chopped parsley
1/2 teaspoonsalt
1/2 teaspoonfreshly ground black pepper
 

Instructions

  • 1 Heat oven to 350°F. Spray 13 x 9-inch baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Cook celery and onion in butter about 5 minutes or just until tender. 
  • In a large bowl combine vegetables with bread cubes.
  • In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking.   Add the browned sausage and fat to the bread cubes and vegetables.
  • Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. 
  • Spoon into baking dish, Cover and Bake 30 minutes.  Take out of the oven and uncover, and bake another 20-30 minutes or until golden brown and heated through.
     
     
     
     
     

    INSTRUCTIONS

      1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
      2. Place the stuffing cubes in a large mixing bowl.
      3. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don’t wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
      4. In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch). Add the browned sausage and fat to the bread cubes and vegetables.
      5. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
      6. Note: If you can’t find bulk sausage, simply buy regular sausage and remove the casings.
    1. Freezer-Friendly Instructions: This dish can be frozen, after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot. You can also make the stuffing ahead and refrigerate it until you’re ready to bake, up to two days in advance.

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