by rotts4me

There is something so comforting about foods you grew up with,

especially around the holidays. That’s why some people are such

sticklers for tradition. My mom’s Pepperidge Farm and Jimmy Dean

sausage stuffing is one of those dishes for me. But do I really have

to use a store-bought stuffing mix and a particular sausage for this

Thanksgiving side? This brand-free version proves I don’t.

Game plan: If you don’t have a food processor, make the breadcrumbs by

halving the loaves and using a fork to pull out small rough pieces

(about 1/4 inch) from the interior.

This stuffing can be completely made ahead. Cool and refrigerate until

ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes.

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Name: Sausage Stuffing
Prep time: 30 min
Total time: 1 h 15 min
Yield: 12
Cuisine: not set
Ingredients: 1- pound unsliced wheat bread loaf such as pain au levain (not; whole or multigrain); 1- pound unsliced white bread loaf such as sweet batard; 1 pound sweet Italian sausage casings removed; 4 tablespoons unsalted butter; 1 1/2 cups finely chopped celery (about 4 large stalks); 1 1/2 cups finely chopped yellow onion (about 1 large); 1 1/2 teaspoons Hungarian sweet paprika; Kosher salt; Freshly ground black pepper; 2 medium garlic cloves minced; 1/4 cup finely chopped fresh Italian parsley; 1 tablespoon finely chopped fresh sage leaves; 2 teaspoons finely chopped fresh thyme leaves; 3/4 cup (if stuffing a turkey) or 1 1/2 cups (if baking se; low-sodium chicken broth

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INGREDIENTS

1- pound unsliced wheat bread loaf ; such as pain au levain (not
whole or multigrain)
1- pound unsliced white bread loaf ; such as sweet batard
1 pound sweet Italian sausage ; casings removed
4 tablespoons unsalted butter
1 1/2 cups finely chopped celery (about 4 large stalks)
1 1/2 cups finely chopped yellow onion (about 1 large)
1 1/2 teaspoons Hungarian sweet paprika
Kosher salt
Freshly ground black pepper
2 medium garlic cloves ; minced
1/4 cup finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
3/4 cup (if stuffing a turkey) or 1 1/2 cups (if baking se
low-sodium chicken broth

Servings

INSTRUCTIONS

Heat the oven to 350°F and arrange a rack in the middle.

Cut the wheat bread in half widthwise; set one half aside. Remove the

crust from the other half and discard it. Cut the bread into 1-inch

cubes. Using a food processor fitted with a blade attachment, process

the cubes in two batches into small, rough pieces (some will be about

the size of rice kernels, others pea size), about 30 seconds per

batch. You should have 3 cups of breadcrumbs. (If needed, cut more

cubes from the remaining bread half and process.) Repeat with the

white bread.

Combine the breadcrumbs (a total of 6 cups) on a rimmed baking sheet.

Spread into an even layer and bake, stirring every 5 minutes and

rotating the pan halfway through the cooking time, until light golden

brown and dry to the touch, about 17 minutes. Let cool, then transfer

to a large bowl; set aside. (Keep the oven on.)

Heat a large frying pan over medium-high heat until hot, about 2

minutes. Add the sausage and, using two forks, break it into pea-size

pieces. Cook, stirring occasionally, until it’s no longer pink, about

6 minutes. Using a slotted spoon, transfer the sausage to a medium

bowl. Discard any fat in the pan.

Set the pan back over medium-high heat and add the butter. Once

melted, add the celery, onions, and paprika. Season with salt and

pepper and cook, stirring occasionally, until the onions are softened,

about 6 minutes. Add the garlic and sauté until fragrant, about 30

seconds. Add the reserved sausage and the herbs and stir to combine.

Add 3/4 cup of the broth and scrape the bottom of the pan with a

wooden spoon to release any browned bits. Transfer the sausage mixture

to the reserved bowl of breadcrumbs and stir to combine. Let sit for

10 minutes. Taste and season with additional salt and pepper as

needed.

If you’re using the stuffing in a turkey, let it cool to room

temperature before proceeding (do not add the remaining 3/4 cup

broth—the stuffing will moisten as it cooks inside the turkey).

If you’re baking it separately, add just enough broth to moisten the

mixture (you may not need the entire remaining 3/4 cup). Taste and

season with more salt and pepper as needed. Transfer to a 2-quart

baking dish, cover with a lid or foil, and bake 20 minutes. Uncover

and bake until dry to the touch and golden brown on top, about 20

minutes more.

NOTES

Alert editor

Sausage Stuffing

1- pound unsliced wheat bread loaf such as pain au levain (not
  whole or multigrain) 
1- pound unsliced white bread loaf such as sweet batard
1 pound sweet Italian sausage casings removed
4 tablespoons unsalted butter 
1 1/2 cups finely chopped celery (about 4 large stalks) 
1 1/2 cups finely chopped yellow onion (about 1 large) 
1 1/2 teaspoons Hungarian sweet paprika 
  Kosher salt 
  Freshly ground black pepper 
2 medium garlic cloves minced
1/4 cup finely chopped fresh Italian parsley 
1 tablespoon finely chopped fresh sage leaves 
2 teaspoons finely chopped fresh thyme leaves 
3/4 cup (if stuffing a turkey) or 1 1/2 cups (if baking se 
  low-sodium chicken broth

Heat the oven to 350°F and arrange a rack in the middle.
Cut the wheat bread in half widthwise; set one half aside. Remove the
crust from the other half and discard it. Cut the bread into 1-inch
cubes. Using a food processor fitted with a blade attachment, process
the cubes in two batches into small, rough pieces (some will be about
the size of rice kernels, others pea size), about 30 seconds per
batch. You should have 3 cups of breadcrumbs. (If needed, cut more
cubes from the remaining bread half and process.) Repeat with the
white bread.
Combine the breadcrumbs (a total of 6 cups) on a rimmed baking sheet.
Spread into an even layer and bake, stirring every 5 minutes and
rotating the pan halfway through the cooking time, until light golden
brown and dry to the touch, about 17 minutes. Let cool, then transfer
to a large bowl; set aside. (Keep the oven on.)
Heat a large frying pan over medium-high heat until hot, about 2
minutes. Add the sausage and, using two forks, break it into pea-size
pieces. Cook, stirring occasionally, until it’s no longer pink, about
6 minutes. Using a slotted spoon, transfer the sausage to a medium
bowl. Discard any fat in the pan.
Set the pan back over medium-high heat and add the butter. Once
melted, add the celery, onions, and paprika. Season with salt and
pepper and cook, stirring occasionally, until the onions are softened,
about 6 minutes. Add the garlic and sauté until fragrant, about 30
seconds. Add the reserved sausage and the herbs and stir to combine.
Add 3/4 cup of the broth and scrape the bottom of the pan with a
wooden spoon to release any browned bits. Transfer the sausage mixture
to the reserved bowl of breadcrumbs and stir to combine. Let sit for
10 minutes. Taste and season with additional salt and pepper as
needed.
If you’re using the stuffing in a turkey, let it cool to room
temperature before proceeding (do not add the remaining 3/4 cup
broth—the stuffing will moisten as it cooks inside the turkey).
If you’re baking it separately, add just enough broth to moisten the
mixture (you may not need the entire remaining 3/4 cup). Taste and
season with more salt and pepper as needed. Transfer to a 2-quart
baking dish, cover with a lid or foil, and bake 20 minutes. Uncover
and bake until dry to the touch and golden brown on top, about 20
minutes more.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (50g)
Recipe Makes: 12 Servings

Calories: 169
Calories from Fat: 142 (84%)

Amt Per Serving		% DV

	Total Fat 15.8g	21 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 1.7g
Cholesterol 38.9mg		12 %
Sodium 301.4mg		10 %
Potassium 120.8mg		3 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.8g
Protein 5.7g		8 %
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: 169

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