Sausage Stuffing!
HB-8182 · Hand-built original · Christmas, thannksgiving
Buttered bread cubes soak up chicken stock and cream with crumbled pork sausage, diced apple, celery and pecans. The stuffing bakes covered, then browns uncovered for a crisp top.
Christmas, thannksgivingSides1 hr 5 minServes 10339 kcalEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:10quantities adjust to match
Ingredients
- 8 heaped cups plain white bread (, crust on, cut into 1 “ cubes (~1.2lb))
- 1 lb pork sausages (, good quality)
- 3 tbsp butter (, unsalted)
- 1/2 onion (, finely diced)
- 1 large celery stalk (, sliced 1/8” thick)
- 1 granny smith apple (, skin left on, diced into 1/5” cubes)
- 1/3 cup pecans (, roughly chopped)
- 1 cup chicken stock/broth (, low sodium)
- 1/3 cup cream (, heavy / thickened (low fat also ok))
- 1 tbsp fresh sage (, finely chopped)
- 1 tsp fresh thyme leaves
- 1/4 tsp each cooking/kosher salt and pepper
- 2 tbsp butter (, melted (extra for brushing))
- Thyme leaves, small sage leaves, chopped parsley (, optional garnish)
Method
- Heat the oven to 350F and spread the bread cubes over a tray, baking them for 8 minutes until pale gold, crisp outside and still soft inside; tip the toasted bread into a large bowl.
- Melt about 1 tsp of the butter in a large skillet over high heat, crumble in the pork sausages, and cook them, breaking the meat up, until cooked with golden bits.
- Pour the sausage and all its fat straight over the toasted bread in the bowl.
- Return the skillet to medium heat with the remaining butter and cook the finely diced onion for 2 minutes.
- Add the sliced celery stalk and the diced granny smith apple and cook for 3 minutes more.
- Stir in the chopped pecans, chicken stock, cream, chopped sage, thyme leaves, salt and pepper, bring the mixture to a simmer, and cook for 2 minutes.
- Pour the simmering stock mixture over the bread and sausage and mix thoroughly until every cube is evenly coated.
- Pack the stuffing into a 2 qt baking dish, cover it with foil, and bake for 40 minutes.
- Remove the foil, brush the top with the extra melted butter, and grill on high for 2 to 4 minutes until the surface browns deeply.
- Serve the sausage stuffing warm, sprinkled with thyme leaves, small sage leaves or chopped parsley if you have them.
Prep: 15 min · Cook: 50 min
Nutrition (per serving, where published)
339 kcalCalories
12.9 gProtein
17.8 gCarbs
24.2 gFat
10 gSaturates
2 gFibre
0.9 gSugars
486 mgSodium
62 mgCholesterol
226 mgPotassium
94 mgCalcium
2.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data