Sausage And Bread Stuffing (Food And Wine) Recipe

Name: Sausage And Bread Stuffing (Food And Wine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick unsalted butter, plus more for the baking dish; 2 pounds good-quality white sandwich bread, cut into 1-inch cubes (20 cups); 4 inner celery ribs, finely diced (1 1/2 cups); 2 large carrots, finely diced (1 cup); 1 sweet onion, finely diced (2 1/2 cups); 1 pound loose pork or turkey breakfast sausage; 2 tablespoons chopped sage; 2 tablespoons chopped thyme; 3 cups Turkey Stock; Salt and freshly ground pepper

Servings: persons

1 stick unsalted butter, plus more for the baking dish
2 pounds good-quality white sandwich bread, cut into 1-inch cubes (20 cups)
4 inner celery ribs, finely diced (1 1/2 cups)
2 large carrots, finely diced (1 cup)
1 sweet onion, finely diced (2 1/2 cups)
1 pound loose pork or turkey breakfast sausage
2 tablespoons chopped sage
2 tablespoons chopped thyme
3 cups Turkey Stock
Salt and freshly ground pepper

1
Preheat the oven to 350u00b0 and butter a large baking dish. Spread the bread cubes on a baking sheet and toast for 25 minutes, stirring, until lightly browned and crisp.
2
Meanwhile, in a large, deep skillet, melt the 1 stick of butter. Pour half of the butter into a small bowl and reserve. Add the celery, carrots and onion to the skillet and cook over moderately high heat, stirring occasionally, until softened and just beginning to brown, about 8 minutes. Scrape the vegetables into a large bowl. Add the sausage to the skillet in lumps and cook over moderately high heat, breaking it up with a spoon, until lightly browned and cooked through, about 6 minutes. Return the vegetables to the skillet, add the sage and thyme and cook for 1 minute. Add 1 cup of the stock and cook, scraping up any bits stuck to the pan, until nearly evaporated, about 5 minutes.
3
Scrape the sausage mixture into the large bowl and add the toasted bread cubes. Add the remaining 2 cups of stock and stir until the bread is evenly moistened. Season with salt and freshly ground pepper. Spread the stuffing in the baking dish and brush with the reserved melted butter.
4
Bake the stuffing in the center of the oven for about 1 hour, until it is heated through and the top is browned and crisp. Let the stuffing stand for 10 minutes before serving.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick unsalted butter, plus more for the baking dish, 2 pounds good-quality white sandwich bread, cut into 1-inch cubes (20 cups), 4 inner celery ribs, finely diced (1 1/2 cups), 2 large carrots, finely diced (1 cup), and more.

Yes, Sausage And Bread Stuffing (Food And Wine) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sausage And Bread Stuffing (Food And Wine)

How did you like this recipe?

Frequently Asked Questions