Sausage Stuffing Recipe – Spend With Pennies

This savory sausage stuffing recipe is a scrumptious traditional dish.

Floor pork sausage, onions, and celery are baked together with seasoned cubes of bread and recent herbs.

What You’ll Want for Sausage Stuffing

Sausage: Floor pork sausage provides juicy taste to this recipe. You may also use a package deal of sage, maple, or Italian sausage.

Bread Cubes: Purchase them or make them with the bread you’ve gotten readily available. Cornbread will add a candy steadiness to salty sausage.

Broth: Do-it-yourself hen or turkey broth or any canned or boxed selection can be utilized on this recipe. Use simply sufficient to moisten the bread because the different components add flavorful moisture to the recipe.

Get Inventive!

• Add chopped items of crimson or inexperienced apple or dried cranberries and currents for a festive and fruity dish.
• For slightly further crunch, toss with toasted pecan or walnuts.
• Stir in sauteed mushrooms or sun-dried tomatoes for some further savory depth.

Your Information to Sausage Stuffing Perfection

1. Brown sausage and reserving the drippings.
2. Saute garlic, greens, and seasonings in butter.
3. Mix all components, toss with broth, and bake (full recipe beneath).

Save It & Savor It

Make Forward: Put together as much as two days forward and maintain lined within the fridge till able to bake. Take away from the fridge at the least half-hour earlier than baking, and bake as directed (including 5-10 minutes if needed).

Fridge: Maintain leftover sausage stuffing lined within the fridge for as much as 3 days and reheat within the microwave.

Freezer: Sausage stuffing might be frozen in zippered baggage for as much as 3 months. Thaw within the fridge in a single day. Reheat within the oven, lined in foil at 325°F till heated via. Use leftovers to stuff bell peppers or to prime a casserole.

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Sausage Stuffing Recipe

This sausage stuffing recipe is the proper facet dish for any vacation dinner.

Prep Time 15 minutes minutes

Cook dinner Time 35 minutes minutes

Complete Time 50 minutes minutes

Cook dinner ModeForestall your display from going darkish

• Preheat the oven to 375˚F

• In a big skillet, brown the sausage over medium-high warmth till no pink stays. Switch the sausage to a bowl, reserving the drippings.

• Add 1 tablespoon butter to the skillet together with the drippings. Add onion, celery, garlic, and poultry seasoning and prepare dinner over medium warmth till softened, about 5 minutes.

• In a big mixing bowl, add dried bread cubes, cooled sausage, onions combination, and recent herbs. Toss to mix.

• Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to soak up. Add extra broth as wanted to moisten the bread cubes, chances are you’ll not want all the broth. Season with salt and pepper to style.

• Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.

• Bake uncovered for 25 minutes or till golden.

Broth: The quantity of broth wanted will range primarily based on the kind of bread used. Begin with 1 cup and add extra as wanted to make sure the bread isn’t mushy.  Seasoning: Broth and sausage can range in salt ranges. It’s okay to style the stuffing for seasoning as soon as the bread has been tossed with the broth, as all components within the recipe are cooked.  To Dry Bread Cubes: Dice the bread and go away on a baking tray at room temperature for at the least 24 hours or as much as 1 month. To rapidly dry bread, place the cubes in a single layer and dry within the oven at 250°F for 15 to twenty minutes. Cool earlier than utilizing. Measure bread cubes after drying. Make Forward  Put together the recipe as directed with out baking. Cowl and refrigerate for as much as 48 hours.  Take away the stuffing from the fridge at the least half-hour earlier than baking. Bake as directed, including 5 to 10 minutes if wanted. Retailer leftovers in an hermetic container within the fridge for 3 days or freeze for as much as 3 months.

Energy: 334 | Carbohydrates: 24g | Protein: 13g | Fats: 21g | Saturated Fats: 8g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 8g | Trans Fats: 0.3g | Ldl cholesterol: 49mg | Sodium: 729mg | Potassium: 254mg | Fiber: 3g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

Vitamin data supplied is an estimate and can range primarily based on cooking strategies and types of components used.

Course Facet Dish

Delicacies American

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