Sausage Stuffing With Caramelized Onions Recipe

Name: Sausage Stuffing With Caramelized Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package breakfast sausage; ½ cup fennel, 1/2-inch dice; ¼ cup carrot, 1/4-inch dice; ¼ cup celery, 1/4-inch dice; ¼ cup leek, white part only, washed and finely chopped; 1 cup onion, 1/2-inch diced; 1 garlic clove, minced; salt & freshly ground black pepper; 1 tablespoon fennel seed; 3 large eggs, lightly beaten; 1 -2 cup chicken broth; 1 lb crusty French bread, cubed and dried overnight; ½ cup golden raisin, soaked in hot water and drained; 2 teaspoons chopped thyme; 2 teaspoons chopped sage

Servings: persons

1 (10 ounce) package breakfast sausage
½ cup fennel, 1/2-inch dice
¼ cup carrot, 1/4-inch dice
¼ cup celery, 1/4-inch dice
¼ cup leek, white part only, washed and finely chopped
1 cup onion, 1/2-inch diced
1 garlic clove, minced
salt & freshly ground black pepper
1 tablespoon fennel seed
3 large eggs, lightly beaten
1 -2 cup chicken broth
1 lb crusty French bread, cubed and dried overnight
½ cup golden raisin, soaked in hot water and drained
2 teaspoons chopped thyme
2 teaspoons chopped sage

1
Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes.
2
Remove pan from heat and transfer sausage to paper-towel-lined plate.
3
Reserve fat in pan.
4
Cool sausage, then chop.
5
Return pan to stove.
6
Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper.
7
Saute over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
8
Heat oven to 350 degrees.
9
Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes.
10
Remove from heat and set aside.
11
In a large mixing bowl, whisk eggs and 2 cups chicken broth together.
12
Add bread and stir until coated evenly.
13
Add sausage, sauteed vegetables, raisins, thyme, sage and fennel seeds.
14
If bread cubes seem dry, add additional chicken broth.
15
Add salt and pepper to taste.
16
Turn into a 3-quart gratin dish and cover with foil.
17
Bake 30 minutes.
18
Remove foil and bake until stuffing is brown, about 10 minutes more.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 (10 ounce) package breakfast sausage, ½ cup fennel, 1/2-inch dice, ¼ cup carrot, 1/4-inch dice, ¼ cup celery, 1/4-inch dice, and more.

Yes, Sausage Stuffing With Caramelized Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage Stuffing With Caramelized Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions