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"Those who forget the pasta are condemned to reheat it."--Unknown

Awesome Sage Sausage Stuffing Recipe

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This recipe for Awesome Sage Sausage Stuffing is from The Wilson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 loaf bread cut into cubes, (French baguette is best!) *** Use low carb bread for low carb version
4 tbsp butter unsalted
1 lb Jimmy Deans pork sausage
1 onion chopped (white or red)
2 stalks celery chopped
1/4 cup sage fresh, chopped
1/2 cup Granny Smith apples
3 eggs
1/4 cup parsley fresh, chopped
2 cloves garlic minced
3/4 - 1 1/2 cup chicken broth low sodium
1/2 tsp salt or to taste
1/2 tsp black pepper or to taste
Directions:
Directions:
Instructions
Preheat oven to 275 F degrees. Spread bread cubes evenly over a baking sheet. Bake about 45 minutes or until bread is completely dried.
Increase oven temperature to 350 F degrees. Spray a baking dish with cooking spray.
In a large skillet, melt the butter over medium heat. Add sausage and break with a wooden spoon or potato masher, into fine pieces. Cook until sausage is no longer pink.
Add onion, celery, garlic, and sage ; cook for about 10 minutes, until vegetables have softened. Remove from heat.
In a bowl whisk eggs, parsley, garlic and broth. Season egg mixture with salt and pepper. Add the sausage mixture to the eggs and gently fold in the bread cubes until evenly mixed.
Transfer stuffing to prepared baking dish and cover with aluminum foil. Bake for 45 minutes. Remove the foil and continue baking until golden brown and the top is crispy, for another 15 minutes.
Remove from oven and let cool. Garnish with parsley and serve.
Personal Notes:
Personal Notes:
I strongly recommend using a spicy Italian sausage with herbs if you can find because it really does give the dressing a nice flavor.Use a good quality loaf of bread like a French baguette. The bread is even better if it's a day old. When you toast the bread it should be nice and crispy so that when it's mixed in with the egg mixture it doesn't become soggy.
Leftovers can be refrigerated in an airtight container for up to 4 days and frozen for up to 1 month.

 

 

 

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