What kind of a Thanksgiving menu would you have without stuffing? An incomplete one! I have said numerous times that I do not like cooking my stuffing inside a turkey because it takes too long to cook and the turkey ends up dry. Because of this I always cook the stuffing separately.
This sausage stuffing is absolutely divine. It is combined with apples and walnuts — among an array of herbs and spices — which enhanced it to the tilt. I use Italian sausage here to maximize the flavors. Although I use sweet sausage I am sure spicy would make this even more interesting.
Here is what you need for this scrumptious sausage stuffing:
1 small loaf crusty bread, cut into small cubes
4 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
1 pound Italian sausage
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage leaves, chopped
1 teaspoon cayenne pepper, optional
1 small Granny Smith apple
¾ cup chopped walnuts
2 ½ cups chicken broth
1 tsp. salt
3 tsp. black pepper
Preheat the oven to 375 degrees. Place the cubed bread on a baking sheet and place in oven. Bake for 15 minutes, flipping bread after 7 minutes. Place dried bread in a large bowl.
Melt butter in a large skillet. Add the onion and celery and cook for 2 minutes. Add the sausage and cook, stirring occasionally. Add the herbs and cayenne if using. Mix well. Cook for 2 minutes.
Add the sausage to the bread in the bowl. Season with salt and pepper. Whisk the egg into the chicken broth and add to the bread mixture. Mix well. Add the stuffing to a buttered oven proof dish. Cover with foil and refrigerate for 1 hour.
Bake the stuffing at 375 degrees F (180 C) for 60 minutes – covered for 30 minutes, uncovered for the remaining 30 minutes. Enjoy!
CALORIES 394.66; FAT 33.70 grs (sat 11.72; mono 11.89; poly 8.17); PROTEIN 13.67 grs ; FIBER 2.13 grs; CARBS 11.15 grs; CHOLESTEROL 86.01 mg; IRON 1.77 mg; SODIUM 803.16 mg; CALCIUM 46.75 mg