Sausage Herb Stuffing (Printable Version)
A savory blend of sausage, herbs, apples, and bread baked until golden and flavorful.
# Ingredients Required:
→ Meat
01 -
450 grams bulk sweet Italian sausage, casings removed
→ Bread
02 -
8 cups (approximately 450 grams) stale bread cubes, 1.3 to 2.5 cm pieces
→ Dairy
03 -
115 grams unsalted butter
→ Produce
04 -
1 large onion, diced
05 -
3 celery stalks, diced
06 -
2 medium apples, peeled, cored and diced
07 -
4 garlic cloves, finely chopped
→ Herbs and Spices
08 -
0.5 teaspoon poultry seasoning
09 -
15 mL fresh rosemary, chopped
10 -
15 mL fresh sage, finely chopped
11 -
30 mL fresh parsley, chopped
12 -
0.5 teaspoon salt
13 -
0.5 teaspoon ground black pepper
→ Liquids
14 -
650 mL low-sodium chicken broth
15 -
1 large egg, beaten
# Guide to Cooking:
01 -
Preheat oven to 175°C and grease a baking dish with cooking spray or melted butter.
02 -
In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon until fully done. Transfer cooked sausage to a large mixing bowl, leaving some drippings in the skillet.
03 -
Add the bread cubes to the bowl with the cooked sausage, mixing gently to combine.
04 -
Melt butter in the same skillet over medium heat. Add diced onion, celery, and apples; sauté, stirring occasionally, until softened, approximately 6 to 7 minutes.
05 -
Stir in garlic and poultry seasoning; cook for about 1 minute until fragrant.
06 -
Transfer sautéed vegetables and apples to the bowl with sausage and bread cubes. Add chicken broth, beaten egg, rosemary, sage, parsley, salt, and pepper. Mix gently until bread is moistened and mixture is uniform.
07 -
Pour mixture into prepared baking dish and bake uncovered for 55 to 65 minutes until top is golden brown. If browning too quickly, loosely cover with foil.
# Extra Suggestions:
01 -
Use stale or slightly dried bread for optimal texture; fresh bread may result in soggy filling.