About the Recipe
A family favorite for the holidays, this easy rich sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread. Freeing up your time to focus on other holiday favorites. Let’s make it!
Ingredients
1 pound sweet Italian sausage, removed from casings
2 tablespoons unsalted butter, plus more for greasing dish
1⁄2 large yellow onion, diced
2 stalks celery, diced
1 large carrot, diced
4 cloves garlic, finely chopped
1 large egg, slightly beaten
4 cups Pepperidge Farm herb seasoned cubed bread, I prefer the Pepperidge Farm
Salt and freshly ground pepper
1 to 1 1⁄2 cups turkey
Preparation
1. Preheat the oven to 425° F.
2. Heat a large saute pan over high
heat. Add the sausage and cook
until golden brown. Remove the
sausage from the pan, using a
slotted spoon, to a plate lined
with paper towels. Set aside.
3. Add butter to the rendered fat in
the pan, and then add the onions,
celery and carrots and cook until
soft, about 8-10 minutes. Add the
garlic and cook for 1 minute, or
until the garlic becomes fragrant
4. Scrape the mixture into a large
bowl and let cool slightly.
5. When the vegetable mixture has
cooled slightly, add the sausage
to the bowl. Add the bread and
egg and mix to coat. Add the
turkey stock until the mixture is
moist. Let rest for 5 minutes, if
needed remove the stock that
hasn’t absorbed and set aside.
Season with a ground sage.
6. Butter a large baking dish and
scrape the mixture into the dish.
Bake for 25 to 30 minutes or until
golden brown. Once baked, feel
free to add some of the leftover
stock back to the baked stuffing,
if it seems dry. Season with salt
and pepper, to taste.