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Sausage and Herb Stuffing

Print Recipe
Prep Time 15 mins
Cook Time 55 mins
Course Side Dish
Cuisine American

Ingredients
  

  • 1.5 pounds of good quality bread cut into 1-inch pieces day old bread if possible
  • 1.5 tablespoon oil
  • 1.5 pounds sage pork sausage or sweet or spicy Italian sausage, casings removed
  • 1/3 cup unsalted butter
  • 1 1/2 cups finely chopped yellow or brown onions from 1 large onion or 2 small onions
  • 1 cup chopped celery from 2-3 stalks
  • 1/2 cup chopped carrots
  • 5 large cloves garlic minced (or 1 1/2 tablespoons minced garlic)
  • 1/2 cup chopped flat-leaf parsley
  • 1 1/2 tablespoons fresh chopped sage
  • 1 tablespoon fresh chopped rosemary
  • 3/4 teaspoon sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup dry white wine optional — sub with 1/4 cup of broth
  • 3 cups low sodium chicken or turkey stock
  • 1 egg lightly whisked

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
  • Meanwhile, in a large sauté pan, heat the oil over medium heat. 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 cubes.
  • In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
  • Take off the heat and mix in the stock to combine all of the flavors. Add the beaten egg and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
  • Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle.