| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 8 servings |
Ingredients
- 1 pound hot Italian sausage, removed from casings
- 2 tablespoons unsalted butter, plus more for greasing dish
- 1 large red onion, finely diced
- 2 stalks celery, finely diced
- 1 large carrot, finely diced
- 4 cloves garlic, finely chopped
- 6 fresh sage leaves, chopped
- 1 large egg, slightly beaten
- 4 cups stale country bread, cut into 1-inch dice
- Salt and freshly ground pepper
- 1 1/2 to 2 cups warm chicken stock
Instructions
- Heat large saute pan over high heat. Add the sausage and cook until golden brown. Remove the sausage with a slotted spoon to a plate lined with paper towels. Add butter to the rendered fat in the pan, and then add the onions, celery and carrots and cook until soft. Add the garlic and cook for 1 minute. Remove the mixture from the heat and fold in the sage. Scrape the mixture into a large bowl and let cool slightly.
- Preheat the oven to 425 degrees F.
- When the vegetable mixture has cooled slightly, add the sausage to the bowl. Add the egg and bread and mix to coat. Add the chicken stock until the mixture is moist. Season with salt and pepper, to taste.
- Butter a large baking dish and scrape the mixture into the dish. Bake for 25 to 30 minutes or until golden brown.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 322 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 76 mg |
| Sodium | 616 mg |
| Serving Size | 1 of 8 servings |
| Calories | 322 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 76 mg |
| Sodium | 616 mg |
Reviews
What, exactly, is Country Bread?
this is similar to the recipe i inherited from my mom. the only difference is we use sauteed chicken livers instead of sausage and we don’t use egg. i also add parsley, thyme and rosemary. and you can add a finely diced hot pepper or some red pepper flakes if you like spice.
I read the reviews about the sausage being overpowering. I doubled the recipe except for the sausage. Still a lot. It’s a good dish but doesn’t compliment the thanksgiving profile. Turkey and hot sausage stuffing isn’t a great fit.
Can you make this ahead of time and if so, how many days?
Could I use chorizo instead of Italian sausage?
Excellent,
I love his recipe!
This is my favorite stuffing. I’m so glad I found this recipe last year.
This stuffing is a staple every year at my house. It’s one of the featured dishes that everyone looks forward to eating, there is never any left over. I think the key is the fresh bread. I make my own 2lb loaf of country white bread, leave it out overnight to stale a bit and then cut and toast in the oven. The results is like nothing you can get out of a bag or box. If you can’t make your own bread then buy it fresh and do the toasting it’s so worth the effort.
A new family favorite!