Cinnamon Raisin Bread Stuffing With Sausage
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
38
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 ribs
Celery (chopped)1 small
Fennel (head, chopped)1 large
Onion (chopped)2 cloves
Garlic (finely chopped)1.5 cups
Turkey1 tbsp
Sage (finely chopped fresh)2 large
Egg (lightly beaten)Directions:
1
Preheat the oven to 350 degrees F
2
Lightly butter a 3-quart baking dish
3
Arrange the bread cubes on a rimmed baking pan in a single layer
4
Bake until light golden, about 15 minutes
5
Transfer to a large bowl
6
Melt 1 tablespoon of the butter in a large skillet over medium-high heat
7
Add the sausage and cook, breaking up any clumps, until brown, about 6 minutes
8
Transfer the sausage to the bowl with the bread using a slotted spoon
9
Reduce the heat to medium, add the remaining 3 tablespoons butter with the celery, fennel, onion, 3/4 teaspoon salt and pepper to taste and cook, stirring occasionally, until soft, about 8 minutes
10
Add the garlic and cook until fragrant, about 2 more minutes
11
Transfer to the bowl
12
Add the broth, sage and thyme to the bowl and toss to coat thoroughly
13
If the mixture is very hot, cool until it is just warm, then add the eggs and toss to coat
14
Increase the oven temperature to 400 degrees F
15
Transfer the stuffing to the prepared baking dish and bake, uncovered, until hot throughout and lightly browned on top, about 35 minutes