This Sausage Stuffing is one of the more savory stuffings you’ll have.
When we first started making stuffing, it was very basic: breadcrumbs, celery, onion, very little seasoning (I had no idea what I was doing). When making celery before, I always disliked the crunchiness of the celery and onions. I wasn’t a fan of putting fruit in the stuffing, then the least favorite… soggy stuffing.
Once I began looking up other recipes and knowing, what not only I liked but, what my family liked this recipe is what we were left with! The breadcrumb cubes are toasty but moist. The celery and onions are cooked through and won’t get that “raw” taste to them. Since cooking our stuffing this way, it has been a family favorite and I will even catch one of my children munching on it long after dinner is done.
Kitchen Tools Needed:
- Oval Casserole dish: We use a 2-3 qt oval casserole stoneware dish. This gives a lot of surface area to get nice a crispy on top.
- Chef’s Knife: a multi-purpose knife that you use to slice, dice, and chop. Usually medium to long in length.
- Small saucepan
Ingredients:
- Italian Sausage: If you can find this without casing, it is much easier to cook through. Otherwise make a small slice through the casing and remove before cooking.
- Herb Seasoned bread: Choose your favorite stuffing
- Butter: Use the sticks of butter, not margarine.
- Onion: small or half of a large onion
- Celery: Whole stalks chopped
- Chicken Broth
- Egg: This adds a creamy richness to the stuffing
How to make the Sausage Stuffing:
- In a medium sauté pan, cook the Italian sausage and set aside.
- Preheat oven to 375°F (190°C) and grease your casserole dish with butter.
- In a medium to large sauté pan, set the burner to medium and melt the butter.
- Add in the onion and celery and cook until translucent. If you prefer a crunchier celery and onion, cook to desired doneness. Then turn off the heat.
- Add in Chicken broth, then the eggs. You don’t want to add in the egg before the broth as you may run the chance of the egg cooking a little (we don’t want that).
- Once the egg is thoroughly mixed in, add your stuffing (herb seasoned breading).
- Mix everything together and transfer to the casserole dish. Spread out the stuffing so its nice and even in the dish.
- Cover for the first 25 minutes. Then uncover for the remaining 10-15 min until desired toasting is achieved.
- Remove from the oven and enjoy!
Sausage Stuffing
Ingredients
- 1 pkg Italian Sausage
- 1 10 oz pkg Herb Seasoned bread or favorite stuffing mix
- 1 Cup Butter Plus extra for greasing the pan
- 1 Small Onion
- 3 Stalks of Celery
- 1 ½ Cup of Chicken Broth
- 2 Egg
Instructions
- In a medium sauté pan, cook the Italian sausage and set aside.
- Preheat oven to 375°F (190°C) and grease your casserole dish with butter.
- In a medium to large sauté pan, set the burner to medium and melt the butter.
- Add in the onion and celery and cook until translucent. Then turn off the heat.
- Add in Chicken broth, then the eggs. You don’t want to add in the egg before the broth as you may run the chance of the egg cooking a little (we don’t want that).
- Once the egg is thoroughly mixed in, add your stuffing.
- Mix everything together and transfer to the casserole dish.
- Cover for the first 25 minutes. Then uncover for the remaining 10-15 min until desired toasting is achieved.
- Remove from the oven and enjoy!
