Sage Sausage Thanksgiving Stuffing
Prep
Cook
| Category: | Side Dish Recipes Holiday Recipes |
| Seasons | Autumn November |
| Cuisine Type | American |
Ingredients
Ingredients
| 2 1/2 lbs Brioch bread |
| 8 tbsp Butter |
| 1 1/2 lbs Sage sausage |
| 1 Large onion |
| 4 Celery stalks |
| 2 Garlic cloves |
| 1/4 cup Minced fresh sage leaves |
| 1 quart Low sodium chicken stock |
| 3 Large eggs |
| 1/4 cup Minced parsely |
Sage Sausage Thanksgiving Stuffing Directions
- Preheat oven to 250°F
- Cut bread into 1 inch cubes
- Place bread cubes on cookie sheets
- Bake until bread is dry, around 30 minutes
- Heat oven to 350°F
- In an extra large pot, melt butter over medium-high heat
- Add sausage and mash with a potato masher or use a spatula to break the sausage up into small pieces
- Cook sausage until browned
- Add onion, celery, garlic, and sage
- Cook stirring frequently until vegetables are slightly softened
- Remove from heat and add half of the chicken stock to slightly cool
- In a very large bowl add eggs, parsley, and remaining chicken stock
- Whisk until thoroughly combined
- Add the sausage mixture a little at a time to the egg mixture while stirring constantly
- Add dried bread cubes and fold gently until liquid has been absorbed
- Transfer mixture to a 9x13 inch baking dish
- Cover dish with aluminum foil
- Bake for 45 minutes or until internal temperature reaches 150°F
- Remove foil and bake for 30 minutes or until golden brown on top