Description
This flavorful Sausage Stuffing made with chicken sausage, celery, onions, herbs and french bread is my go-to Thanksgiving stuffing recipe!
Large Skillet
large baking dish
Ingredients
14ounceswhole wheat French bread or baguette, crusts removed (weight after crust is removed)
2tablespoonswhipped butter, or dairy-free butter
1 1/2cupsdiced yellow onion
1 3/4cupsdiced celery, about 4 celery stalks
13ouncesfresh sweet Italian sausage, chicken or turkey, casing removed
1/4cupchopped fresh sage
1tablespoonchopped fresh thyme
3 cupsreduced sodium chicken broth, plus more if needed
salt and freshly ground pepper, to taste
cooking spray
Instructions
- Cut the bread into 1/2-inch cubes. Spread the bread out on a sheet pan and let it dry overnight – OR – place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
- Preheat oven to 375°F. Spray a large baking dish with oil.
- In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
- In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
- Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
- Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.
Last Step:
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