Classic Sausage Stuffing

Ingredients 📝 Shopping List

• 1 pound bulk pork sausage ➕
• 1 cup chopped yellow onion (about 1 medium) ➕
• 1 cup chopped celery (about 2 ribs) ➕
• 1 teaspoon dried sage ➕
• 1/2 teaspoon dried thyme ➕
• 1/4 teaspoon black pepper ➕
• 1/4 teaspoon salt ➕
• 1/4 teaspoon garlic powder ➕
• 1/8 teaspoon cayenne pepper (optional) ➕
• 8 cups cubed day-old bread (about 1 pound loaf) ➕
• 2 cups chicken broth ➕
• 1/4 cup chopped fresh parsley ➕

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the sausage over medium heat until browned, breaking it up with a spoon. Drain off excess fat.
3. Add the chopped onion and celery to the skillet with the sausage. Cook until softened, about 5 to 7 minutes.
4. Stir in the sage, thyme, black pepper, salt, garlic powder, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
5. In a large bowl, combine the cubed bread and the sausage mixture.
6. Pour the chicken broth over the bread mixture and toss gently to combine. Stir in the fresh parsley.
7. Transfer the stuffing to a 9x13-inch baking dish.
8. Cover with foil and bake for 20 minutes.
9. Remove the foil and bake for another 10 to 15 minutes, or until the top is golden brown and crisp.

Tips & Notes

For a crispier topping, you can broil the stuffing for the last minute or two, watching carefully to prevent burning. If you prefer a softer stuffing, use a bit more broth.

Source

View Original Recipe