Italian Sausage Stuffing
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 stalks
Celery (chopped)2 tbsps
Sage (chopped fresh)3 cups
Turkey (low-sodium)2 large
Egg1 cup
Parsley (chopped fresh)Directions:
1
Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish
2
Melt 6 tablespoons butter in a large nonstick skillet over medium-high heat
3
Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until lightly browned and no longer pink, about 6 minutes
4
Add the celery and onions and cook, stirring occasionally, until softened, about 5 minutes
5
Stir in the sage
6
Add the broth, 1 teaspoon salt and a few grinds of pepper; bring to a simmer, then remove from the heat
7
Whisk the eggs in a large bowl
8
Add the parsley, bread cubes and sausage-broth mixture and stir until combined
9
Transfer the stuffing to the prepared baking dish
10
Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing
11
Cover with foil and bake 30 minutes, then uncover and bake until golden, 20 to 30 more minutes
12
Photograph by Ryan Dausch