| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 stick unsalted butter, plus more for the baking dish
- 1 pound sweet Italian sausage, casings removed
- 4 stalks celery, chopped
- 2 onions, chopped
- 2 tablespoons chopped fresh sage
- 3 cups low-sodium turkey or chicken broth
- Kosher salt and freshly ground pepper
- 2 large eggs
- 1/2 cup chopped fresh parsley
- 16 cups 1/2-inch stale country white bread cubes (1 1/2 pounds)
Instructions
- Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes.
- Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the sage. Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat.
- Whisk the eggs in a large bowl. Add the parsley, bread cubes and sausage-broth mixture and stir until combined. Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing. Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 489 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 23 g |
| Cholesterol | 97 mg |
| Sodium | 923 mg |
| Serving Size | 1 of 8 servings |
| Calories | 489 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 23 g |
| Cholesterol | 97 mg |
| Sodium | 923 mg |
Reviews
Made this morning for tomorrow, no problem making one day in advance, then reheat. Good basic fail proof recipe.
Has anyone made a day prior? Contemplating making it today but bot sure if it would come out too soggy. I’m excited to try it!
I didn’t come to this recipe to hear about your Italian household or how you make your own stuffing. I wanted to find out how good or bad the recipe is. Perhaps you should get your own cooking show, and then you can post your own recipes.
In my Italian household the recipe used olive oil, no butter, replaced the sage with thyme and added grated cheese and oregano also never needed eggs the recipe holds together fine when you add the broth. I sauté the sausage and set aside, keep the drippings in the pan and add the vegetables, when slightly soft add the spices to release flavor. In a large dish place diced bread and cheese, sausage and vegetables, add enough broth to the consistency you prefer. Either place in casserole dish or stuff your turkey. Make sure to baste with drippings while cooking if in the bird or add to casserole toward the end for addition flavor.
Substituted Hot Italian sausage for the mild and it was wonderful. I just wish Food Network with provide nutritional information for the recipes.
New favorite stuffing!! I omitted the butter and eggs. Stuffing stayed together nicely without eggs and used 1/2 cup turkey drippings in place of 1/2 of the broth. The dripping has butter in it, so didn’t need to add extra. Definitely making this next year! Don’t leave out the fresh sage— it was key.
I used to think stuffing was boring. This stuffing change that. 11/10.