Sausage Stuffing
Total Time
1 hr 5 mins
Prep Time
15 mins
Cook Time
50 mins
Rating
4.88 out of 5 stars
(8)
Ingredients
10
- 10 cups 1-inch bread cubes (French, Italian or Sourdough)
- 1 lb sweet or spicy sausage, casings removed
- ½ cup unsalted butter
- 2 cups diced yellow onion (2 small onions)
- 1 cup chopped celery (3 celery ribs)
- 3 cloves garlic, minced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped fresh sage
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chicken broth
- 3/4 cup dried cranberries, optional
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Preparation
Step 1
Preheat the oven to 300 degrees F.
Step 2
Place the bread cubes in a single layer on a large baking sheet and bake for 7-10 minutes, or until dried and toasted. Turn the oven up to 350 degrees F.
Step 3
While the bread is toasting, cook the sausage over medium heat in a large skillet until browned and cooked through, about 10 minutes. Break up the sausage with a wooden spoon or spatula while cooking. Drain the excess grease off of the sausage and place the sausage on a plate that has been lined with paper towels.
Step 4
In the same pan, melt the butter and add the onions and celery and cook until tender, about 5 to 7 minutes. Add the garlic, parsley, sage, salt, and pepper. Cook for 3 to 5 minutes or until garlic is cooked but not browned.
Step 5
In a large bowl, combine toasted bread cubes, cooked sausage, and the vegetables. Pour the chicken broth over the mixture and stir until well combined and the liquid has been absorbed. Stir in the dried cranberries, if using.
Step 6
Pour the stuffing into a greased 9×13-inch baking dish. Bake for 30 to 35 minutes, or until browned on top and heated through. Serve warm.
Step 7
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Chef's notes
You can prepare stuffing up to eight hours in advance. If you've got a lot going on in the kitchen, prepare the stuffing up to the point where it's in a 9×13 dish. Cover and place in the refrigerator until ready to bake.
Store cooked stuffing in a sealed container in the refrigerator for 3 to 4 days.
You can also freeze stuffing. Place completely cooled stuffing in a freezer container and freeze for up to three months.
Reheat stuffing in the microwave or if you are heating up a large amount, you can use the oven. Let the stuffing come to room temperature and then heat in the oven (300 degrees F), covered, until heated through, about 30 minutes. Add a little butter or broth so the stuffing doesn’t dry out.
