Stuffing With Sage Sausage Recipe

Name: Stuffing With Sage Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box dried bread or cornbread cubes, or combination; 2 cups coarsely chopped celery (about 4-5 ribs); 3 cups coarsely chopped onion (1-1/2 large); 3 tablespoons butter; 5 cloves garlic, crushed; Sage, dried; Kosher salt; Pepper; Thyme, dried; 16 oz sage pork sausage; 1-3/4 to 2-1/4 cups chicken broth or gizzard broth; 1 cup half and half; 2 eggs

Servings: persons

1 box dried bread or cornbread cubes, or combination
2 cups coarsely chopped celery (about 4-5 ribs)
3 cups coarsely chopped onion (1-1/2 large)
3 tablespoons butter
5 cloves garlic, crushed
Sage, dried
Kosher salt
Pepper
Thyme, dried
16 oz sage pork sausage
1-3/4 to 2-1/4 cups chicken broth or gizzard broth
1 cup half and half
2 eggs

1
1-2 days in advance:
2
Melt butter over medium heat and add celery and onions. Cook til starting to turn translucent. Add garlic, sage, salt, pepper and thyme. Stir well and cook until onions are translucent. Remove from pan and cool.
3
Saute sausage until lightly browned. Drain. Cool. Combine with celery-onion mix. Refrigerate in covered bowl or heavy-duty zip-lock bag until morning of dinner.
4
Day of dinner:
5
Remove vegetable- sausage mixture from refrigerator at least an hour before using to bring to room temperature or warm slightly in microwave.
6
While mixture warms, beat eggs in a large bowl. Add half and half and minimum amount of broth. Add bread cubes and toss lightly. Set aside.
7
When vegetable-sausage mixture is warmed, combine with bread cube mixture. Toss lightly, adding more broth if needed. Adjust salt and pepper if needed.
8
Spread in greased 13x9-inch bsking dish. Bake uncovered at 350* for 20-25 minutes.
9
Or place in PAM'd crockpot. Cook on low 6-8 hours until 165 degrees. Add broth every 2 hours as needed to keep moist.

659

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.

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

You need 13 ingredients. The key ingredients include: 1 box dried bread or cornbread cubes, or combination, 2 cups coarsely chopped celery (about 4-5 ribs), 3 cups coarsely chopped onion (1-1/2 large), 3 tablespoons butter, and more.

Yes, Stuffing With Sage Sausage 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.

Stuffing With Sage Sausage

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