Sausage and Sage Stuffing

Sausage and sage stuffing
Grant Cornett

 

Serves 8
preparation
35
minutes
cooking
105
minutes
other
0
minutes

Ingredients

1
tablespoon
olive oil
1
pound
Italian or breakfast sausage, casings removed
6
tablespoons
unsalted butter, plus more for the baking dish and foil
1
large loaf Italian bread (about 1 pound), cut into 3⁄4-inch pieces (about 16 cups)
2
medium onions, chopped
4
celery stalks, thinly sliced
kosher salt and black pepper
1/2
cup
dry white wine
2 1/2
cups
low-sodium chicken broth
2
large eggs, beaten
1/2
cup
chopped fresh flat-leaf parsley
3
tablespoons
chopped fresh sage

Directions

  1. Heat oven to 375° F. Heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it up with a spoon, until browned, 8 to 10 minutes. Transfer to a plate and reserve skillet.
  2. Butter a 9-by-13-inch baking dish. Divide the bread between 2 rimmed baking sheets and bake until dry and crisp, 10 to 12 minutes.
  3. Meanwhile, wipe out the skillet and melt the butter over medium heat. Add the onions, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until very tender and beginning to brown, 10 to 12 minutes. Add the wine and cook until evaporated, 2 to 4 minutes; transfer to a large bowl and let cool for 10 minutes.
  4. Add the bread, broth, eggs, sausage, parsley, sage, and ½ teaspoon salt to the vegetables and toss to combine. Transfer to the prepared baking dish. Cover with buttered foil and bake for 20 minutes. Uncover and bake until browned, 20 to 30 minutes more.
Kristen Evans Dittami
October 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 201
  • Fat 23 g
  • Sat Fat 10 g
  • Cholesterol 96 mg
  • Sodium 1,122 mg
  • Protein 14 g
  • Carbohydrate 34 g
  • Sugar 3 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 84 mg
What does this mean? See Nutrition 101.