Herb and Sausage Stuffing
Description
Make the holiday meal special as well as delicious with this special herb and sausage stuffing to go along with the turkey and other side dishes.
Ingredients
1-2 T. olive oil
1 lb. loose sweet or hot Italian sausage (pork or turkey)
2 yellow or Vidalia onions, diced
4 large celery stalks, diced
2 T. minced fresh sage or 1 T. dried sage
1 T. minced fresh thyme or 1 1/2 t. dried thyme
1/2 t. salt
1/2 t. ground black pepper
1 large egg, lightly beaten
1 lb. (about 8 c.) bagged stuffing bread cubes or fresh Italian bread, cut into 1 inch cubes
1 c. chicken stock, plus more as needed
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Heat 1 T. oil in a large (3-quart) saute pan over medium-high heat until shimmering. Add sausage in small chunks and cook, stirring frequently, until the sausage is broken up and cooked through.
Transfer sausage to a very large mixing bowl (big enough to hold all the stuffing components), leaving the drippings in the pan. (If you're using turkey sausage and there isn't much fat left in the pan, add the second tablespoon olive oil.)
Reduce heat to medium-low and stir the onions and celery into the drippings/oil in the pan. Cook for 10-15 minutes, stirring occasionally, until the vegetables are very soft and translucent but not browned.
Add the sage, thyme, salt and pepper, and cook for 2-3 minutes more.
Scrape the vegetables into the bowl with the sausage and let cool for 15 minutes.
**Make-ahead note: The stuffing components can be refrigerated overnight at this point, and assembled to bake the following day.
To assemble and bake, preheat the oven to 350 degrees.
Stir the egg into the sausage and vegetables. Add bread cubes and mix thoroughly. Add stock 1/4-1/2 cup at a time so it's evenly absorbed into the stuffing, mixing between each addition. Add more stock 1/4 cup at a time if the stuffing mixture is still dry . It should be thoroughly moistened but not soggy.
Fill a 9x13 inch baking dish with the stuffing. Bake uncovered for 45 minutes to 1 hour, or until crispy and browned on top.
Make-ahead note: The stuffing can be pre-baked for 30 minutes, then cooled to room temperature, covered tightly with foil, and refrigerated overnight. Reheat in a 350 degrees oven for 30 minutes on the holiday, until completely warmed through and crispy.
Makes 8-10 servings