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Name: Sausage stuffing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Itali cut into 3/4-inch dice (about 5 quarts); 8 tablespoons butter (1 stick 4 ounces; 115g); 1 1/2 pounds (680g) sage sausage removed from casing; 1 large onion finely chopped (about 12 ounces 350g); 4 large ribs celery finely chopped (about 12 ounces; 350g); 2 cloves garlic minced or grated; 1/4 cup minced fresh sage leaves (or 2 teaspoons dried sag; 1 quart low-sodium homemade or store-bought low-sodium chi 1L), divided; 3 large eggs; 1/4 cup minced parsley leaves divided

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INGREDIENTS

2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Itali ; cut into 3/4-inch dice (about 5 quarts)
8 tablespoons butter (1 stick ; 4 ounces; 115g)
1 1/2 pounds (680g) sage sausage ; removed from casing
1 large onion finely chopped (about 12 ounces ; 350g)
4 large ribs celery ; finely chopped (about 12 ounces; 350g)
2 cloves garlic minced or grated
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sag
1 quart low-sodium homemade or store-bought low-sodium chi ; 1L), divided
3 large eggs
1/4 cup minced parsley leaves ; divided

INSTRUCTIONS

Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).

In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.

Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.

Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.

NOTES

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Sausage stuffing

2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Itali cut into 3/4-inch dice (about 5 quarts)
8 tablespoons butter (1 stick 4 ounces; 115g)
1 1/2 pounds (680g) sage sausage removed from casing
1 large onion finely chopped (about 12 ounces 350g)
4 large ribs celery finely chopped (about 12 ounces; 350g)
2 cloves garlic minced or grated
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sag
1 quart low-sodium homemade or store-bought low-sodium chi 1L), divided
3 large eggs
1/4 cup minced parsley leaves divided

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Nutrition

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Serving Size: 1 (2114g)
Recipe Makes: 1

Calories: 429
Calories from Fat: 268 (62%)

Amt Per Serving		% DV

	Total Fat 29.8g	40 %
	Saturated Fat 9.3g	46 %
	Monounsaturated Fat 11.4g
	Polyunsanturated Fat 4.1g
Cholesterol 1269mg		390 %
Sodium 420mg		14 %
Potassium 402mg		11 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.3g
Protein 37.7g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 429

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