Sausage Stuffing

60 mins
Serves 1
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Directions

  1. 1Cube up and dry out your own bread or use boxed bread cubes.
  2. 2Cube up and dry out your own bread or use boxed bread cubes.
  3. 3Cube up and dry out your own bread or use boxed bread cubes.
  4. 4Bake the bread cubes at 300 degrees for 30 minutes.
  5. 5Bake the bread cubes at 300 degrees for 30 minutes.
  6. 6Bake the bread cubes at 300 degrees for 30 minutes.
  7. 7Chop up some celery.
  8. 8Chop up some celery.
  9. 9Chop up some celery.
  10. 10Chop an onion.
  11. 11Chop an onion.
  12. 12Chop an onion.
  13. 13Chop mushrooms.
  14. 14Chop mushrooms.
  15. 15Chop mushrooms.
  16. 16Mince garlic.
  17. 17Mince garlic.
  18. 18Mince garlic.
  19. 19Chop fresh rosemary and thyme.
  20. 20Chop fresh rosemary and thyme.
  21. 21Chop fresh rosemary and thyme.
  22. 22Make a slit in the Italian sausage to remove the casing.
  23. 23Make a slit in the Italian sausage to remove the casing.
  24. 24Make a slit in the Italian sausage to remove the casing.
  25. 25Break up the sausage pieces in a pan and cook through.
  26. 26Break up the sausage pieces in a pan and cook through.
  27. 27Break up the sausage pieces in a pan and cook through.
  28. 28Remove cooked sausage from the pan, keeping the juices.
  29. 29Remove cooked sausage from the pan, keeping the juices.
  30. 30Remove cooked sausage from the pan, keeping the juices.
  31. 31Add butter to the pan with the sausage juices.
  32. 32Add butter to the pan with the sausage juices.
  33. 33Add butter to the pan with the sausage juices.
  34. 34Add all chopped vegetables to the pan.
  35. 35Add all chopped vegetables to the pan.
  36. 36Add all chopped vegetables to the pan.
  37. 37Season vegetables with salt and pepper.
  38. 38Season vegetables with salt and pepper.
  39. 39Season vegetables with salt and pepper.
  40. 40Cook vegetables until they sweat down.
  41. 41Cook vegetables until they sweat down.
  42. 42Cook vegetables until they sweat down.
  43. 43Add garlic and herbs to the vegetables and cook for another minute or so.
  44. 44Add garlic and herbs to the vegetables and cook for another minute or so.
  45. 45Add garlic and herbs to the vegetables and cook for another minute or so.
  46. 46Add the cooked sausage back into the pan with the vegetables.
  47. 47Add the cooked sausage back into the pan with the vegetables.
  48. 48Add the cooked sausage back into the pan with the vegetables.
  49. 49Sauté aggressively.
  50. 50Sauté aggressively.
  51. 51Sauté aggressively.
  52. 52Add the dried bread cubes to the pan.
  53. 53Add the dried bread cubes to the pan.
  54. 54Add the dried bread cubes to the pan.
  55. 55Pour about two cups of chicken broth into the pan.
  56. 56Pour about two cups of chicken broth into the pan.
  57. 57Pour about two cups of chicken broth into the pan.
  58. 58Carefully mix to rehydrate the bread with all the juices.
  59. 59Carefully mix to rehydrate the bread with all the juices.
  60. 60Carefully mix to rehydrate the bread with all the juices.
  61. 61Add poultry seasoning.
  62. 62Add poultry seasoning.
  63. 63Add poultry seasoning.
  64. 64Transfer the mixture to a buttered baking dish.
  65. 65Transfer the mixture to a buttered baking dish.
  66. 66Transfer the mixture to a buttered baking dish.
  67. 67Do not smush the mixture down; leave pockets for crispiness.
  68. 68Do not smush the mixture down; leave pockets for crispiness.
  69. 69Do not smush the mixture down; leave pockets for crispiness.
  70. 70Bake in the oven until the top is nice and golden brown.
  71. 71Bake in the oven until the top is nice and golden brown.
  72. 72Bake in the oven until the top is nice and golden brown.

Ingredients

  • 1 loaf French bread
  • 1 loaf French bread
  • 1 loaf French bread
  • 5 links Italian sausage
  • 5 links Italian sausage
  • 5 links Italian sausage
  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 4 celery stalks
  • 4 celery stalks
  • 4 celery stalks
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 1 cup mushrooms minced
  • 1 cup mushrooms minced
  • 1 cup mushrooms minced
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 3 sprigs thyme
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1 tablespoon poultry seasoning
  • 1 tablespoon poultry seasoning
  • 1 tablespoon poultry seasoning
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper

Equipment

knifecutting boardbaking sheetovenpanslotted spoonbowlbaking dish

Tips

  • If making your own bread cubes, cut up into bite-size pieces and bake in oven at 300 degrees for 30 minutes.
  • The bread should be plump but not mushy, add more broth if needed.
  • Don't smush the stuffing down in the baking dish; leave little pockets for crispiness.