Italian Sausage Stuffing
From Erin Cullum, POPSUGAR Food
Ingredients
- 1 day-old loaf Italian bread, cut into 1-inch cubes, or oven-dried-out bread [1] if you don't have day-old
2 1/2 cups low-sodium chicken stock
6 links mild Italian sausage, casings removed
1 tablespoon olive oil
1 tablespoon salted butter
1 large white onion, diced
4 celery stalks, diced
Salt and pepper
2 cloves garlic, minced
1 tablespoon fresh thyme, sage, and rosemary, finely chopped
Fresh parsley for garnish, optional
Directions
- Preheat oven to 350°F.
- Place cubed bread in a bowl and set aside.
- Place 2 1/2 cups chicken stock in a small saucepan on a back burner over medium low heat, keeping warm.
- Heat a large nonstick (oven-safe, if possible) skillet over medium heat and add sausage, breaking up with a wooden spatula, and cook until browned, about 10 minutes. Remove sausage with a slotted spoon and transfer to a paper-towel-lined plate. Pour out all but about 1/2 tablespoon of excess fat.
- Add olive oil, butter, onion, and celery, and cook, stirring occasionally, until softened and translucent, 5-7 minutes. Add a generous pinch of salt and pepper. Add garlic and sauté for about 1 minute.
- Turn off heat and add sausage back into the skillet, and add the bread and herbs, stirring carefully to combine. Add 1/2 cup of the warm stock at a time, stirring to incorporate each time, until absorbed by the bread. Season with salt and pepper.
- If your skillet is oven-safe, place directly into oven. Alternatively, transfer stuffing to a large baking dish. Bake until stuffing is slightly browned and crispy on top but not entirely dry, 25-30 minutes. Top with fresh parsley, if using. Serve warm and topped with turkey gravy [2], if desired.
Information
- Category
- Side Dishes, Stuffing/dressing
- Cuisine
- Italian
- Yield
- 6 servings