Sausage Stuffing
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 361.1
- Total Fat: 237.4 g
- Cholesterol: 123.4 mg
- Sodium: 882.1 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 2.3 g
- Protein: 20.2 g
View full nutritional breakdown of Sausage Stuffing calories by ingredient
Number of Servings: 4
Ingredients
-
1 loaf, Italian bread (about 10 oz)
2 tbsp olive oil
2 celery stalks
2 shallots
2 cloves garlic
1/4 cup dry white wine
1.5 large egg, lightly beaten
1 can 14.5 oz chicken broth
0.5 pound sweet italian sausage
Directions
1. Preheat oven to 400 F. Arrange bread in single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets half way through.
2. In large saucepan, heat oil over medium heat. Add celery, shallots, and garlic. Season with salt and pepper. Cook, sitrring occasionally, until vegetables are softened, 5 to 7 minutes. Stir in sausage, removed from cooking. Cook until sausage no longer pink. Add wine and cook until evaporated. Transfer to bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with salt and pepper. Stir to combine. Mix in half of broth. Continue to add broth until stuffing moistened but not wet (no liquid on the bottom of the bowl)
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user NYYANKEEFAN.
2. In large saucepan, heat oil over medium heat. Add celery, shallots, and garlic. Season with salt and pepper. Cook, sitrring occasionally, until vegetables are softened, 5 to 7 minutes. Stir in sausage, removed from cooking. Cook until sausage no longer pink. Add wine and cook until evaporated. Transfer to bowl.
3. To vegetables in bowl, add bread, parsley, and eggs. Season with salt and pepper. Stir to combine. Mix in half of broth. Continue to add broth until stuffing moistened but not wet (no liquid on the bottom of the bowl)
4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
Number of Servings: 4
Recipe submitted by SparkPeople user NYYANKEEFAN.