Sausage & Herb Stuffing

Prep	Cook	Total	Serves
10 Min	55 Min	1 Hr 5 Min	10 People

INGREDIENTS

• 16 ounces (450 g) bread cut into 1-inch pieces (day old bread if possible)
• 1 tablespoon oil
• 1 pound (500 g) sage pork sausage, or sweet or spicy Italian sausage, casings removed
• 1/3 cup unsalted butter
• 1 1/2 cups finely chopped yellow or brown onions, from 1 large onion or 2 small onions
• 1 cup chopped celery, from 2-3 stalks
• 5 large cloves garlic, minced (or 1 1/2 tablespoons minced garlic)
• 1/2 cup chopped flat-leaf parsley
• 1 1/2 tablespoons fresh chopped sage
• 1 tablespoon fresh chopped rosemary
• 3/4 teaspoon sea salt or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup dry white wine optional — (sub with 1/4 cup of broth)
• 3 cups low sodium chicken stock
• 1 egg lightly whisked
• 3/4 cup dried cranberries optional

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C).
2. Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
3. Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
4. In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
5. Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
6. Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Notes

What Goes In Stuffing?

• Pan fried sausages — casings removed. You can use chicken, beef, pork or turkey sausages. We love using spicy Italian flavour.
• Bread — white, wholewheat or grain bread are fine to use.
• White wine, you can swap it out with extra chicken broth or leave it out all together.
• Herbs — I use fresh Sage, Parsley and Rosemary. If you don’t like these, you can also use basil, oregano, thyme or any other herbs you like!

For Best Results

• Use dry bread. You can dry fresh bread out in the oven JUST until beginning to toast, or use day old bread.
• Any bread is fine, however we prefer using a French stick or Baguette torn or cut into into 1-inch pieces.

Sausage Stuffing While your bread is drying out in the oven, quickly brown the sausage, breaking it up with a fork or the end of a wooden spoon while cooking. Mix the browned sausage through the bread cubes. We always add the pan drippings for added flavour! The rest comes together in minimal steps:

1. SAUTE veggies and herbs in butter.
2. ADD the wine
3. MIX in the stock
4. POUR over bread
5. BAKE until browned.

The cranberries are an optional ingredient, as mentioned above. You can leave them out all together, or substitute with raisins or carrots!

Storage

1. If you have a lot of stuffing leftover, refrigerate in air tight containers for up to 2-3 days, or freeze for up to 2 months.
2. To reheat, thaw it out first, then bake for 350°F (175°C) for roughly half an hour. You may need to add 1/4 – 1/2 cup stock to prevent drying it out.

Link to recipe