Sausage Stuffing Recipe | An antique Sausage and Herb Mix

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If you’re anything like us, then you know that after it comes to holiday dinners, it’s all about the sides. Dishes such as this sausage stuffing recipe are merely designed a couple of times 1 year and tend to be our favorite what to group on on the dining table.

While stuffing recipes sometimes have all become inside the turkey once upon a time, a sausage stuffing recipe like the one we’re sharing this is actually made in a different baking dish. No actual stuffing would need to happen for this recipe, even if you are free to particular within the stuffing to your bird if you would like.

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Moreover, this sausage stuffing isn’t soggy exactly how many stuffing recipes turn out becoming. The particular to avoiding stuffing that’s been overly soaked in broth is to use oven-dried bread. Therefore, the crunchy, crouton-like bread pieces absorb the stuffing liquid beautifully, maintaining texture and definition throughout the baking process.

For that sausage stuffing, we use sage sausage. This flavor sausage can be found by just about any sausage brand at many markets. Furthermore use fresh sage leaves during the stuffing to further improve the newest herb flavor from the dish.

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While this easy sausage stuffing isn’t an instant recipe, it’s not difficult to?make. It’s also one that’s really worth the wait, especially because it’s typically only enjoyed one or two times yearly for the holidays.

Summary

Cook time: 80 minutes

Prep time: 10 minutes

Idle time: 50 minutes

Level

Servings:

Unit: MetricUS Imperial

Ingredients

  • 2 1/2 lbs French bread (a couple of loaves) reduce 3/4-inch cubes (about 5 quarts)
  • 8 tbsp butter (1 stick)
  • 1 1/2 lbs sage sausage removed from casing
  • 1 large onion finely chopped
  • 4 large ribs celery finely chopped
  • 2 cloves garlic minced or grated on the microplane
  • 1/4 cup minced fresh sage leaves
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups low-sodium chicken stock (1 quart) divided
  • 3 whole eggs
  • 1/4 cup minced parsley leaves divided

Instructions

  1. Preheat the oven to 275

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