Sausage Stuffing

Sausage stuffing is a true holiday essential - savory, flavorful, and made to feed a crowd. With roasted bread cubes, fragrant herbs, and rich sausage, it’s a natural fit for any festive occasion where comfort food takes center stage. It’s satisfying and easy to adapt for food allergies, so everyone can dig in together.

Serves: 8 | Time: 2 hours 15 minutes

Ingredients

• 1 small loaf (14-16 oz) bread [1]

• 1 lb ground Italian sausage1

• 1/2 cup unsalted butter

• 1 yellow onion, minced

• 4 celery stalks, diced

• 3 cloves (1 Tbsp) garlic, minced

• 1 Tbsp dried parsley

• 1 tsp dried rosemary

• 1 tsp dried thyme

• 1 tsp dried sage

• 1 tsp dried oregano

• Salt and pepper, to taste

• 1 1/2 cup chicken broth

Instructions

1. Make bread cubes.

   1. Preheat oven to 300°.

   2. Line a baking sheet with parchment paper or silicone baking mat.

   3. Cut bread into 1/2 inch cubes.

   4. Spread cubes into an even layer on the prepared baking sheet.

   5. Bake for 15 minutes, until crispy on the outside and slightly soft in the center.

   6. Set aside.

2. Increase oven temperature to 350°.

3. Cook the sausage.

   1. In a 4 quart saucepan, add sausage and heat on medium heat.

   2. Cook, breaking up into crumbles until browned, about 5 minutes.

   3. Set aside.

4. Cook the aromatics.

   1. Prep all produce to the specifications above.

   2. Add butter to a large skillet and heat on medium-high.

   3. Add onion and celery. Sauté until softened, about 5 minutes.

   4. Add garlic and stir in until fragrant, about 1 minute.

   5. Add parsley, rosemary, thyme, sage, oregano, salt, and pepper. Mix well.

   6. Add broth. Mix well and bring to a boil.

   7. Remove from heat.

5. Make the casserole.

   1. In a 9x9 baking dish, add the bread cubes, cooked sausage, and aromatics. Mix well.

   2. Bake uncovered for 60-70 minutes, until the top is golden brown.

6. Serve and enjoy!

Allergen Alterations

Milk-free: Use vegan butter, such as Violife Plant Butter Unsalted.

Egg-free: Use egg-free bread, such as homemade, Dave’s Killer breads, or Schar Gluten Free breads.

Wheat-free: Use gluten-free bread, such as homemade, Canyon Bakehouse breads, Udi’s breads, or Schar breads.

Notes

[1] Choose a bread that is denser in texture so it does not become soggy.