Sage Sausage Stuffing

Sage Sausage Stuffing is a side dish that serves 8. One serving contains 361 calories, 15g of protein, and 20g of fat. For $1.18 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes around 2 hours and 20 minutes. 35 people found this recipe to be delicious and satisfying. Head to the store and pick up salt and pepper, french loaf, sausages, and a few other things to make it today. It is brought to you by Jo Cooks. Overall, this recipe earns a solid spoonacular score of 47%. Similar recipes are Sage Sausage Stuffing, Sage Sausage Stuffing, and Sausage, Sage & Cornbread Stuffing.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 120 minutes

 

Ingredients:

½ stick (4 tbsp) butter

2 celery sticks, chopped

3 eggs

1 french loaf, cut into cubes

¼ cup fresh parsley, chopped

¼ cup fresh sage, chopped

2 cloves garlic, minced

1 onion, chopped

salt and pepper to taste

4 herb sausages, casings removed

¾ cup chicken or turkey broth

Equipment:

oven

baking sheet

frying pan

potato masher

wooden spoon

whisk

bowl

aluminum foil

baking pan

Cooking instruction summary:

Preheat oven to 275 F degrees. Spread bread cubes evenly over a baking sheet. Bake about 45 minutes or until bread is completely dried.Increase oven temperature to 350 F degrees.In a large skillet, melt the butter over medium heat. Add sausage and break with a wooden spoon or potato masher, into fine pieces. Cook until sausage is no longer pink.Add onion, celery, garlic and sage; cook for about 10 minutes, until vegetables have softened. Remove from heat.In a bowl whisk eggs, parsley and broth. Pour mixture over the sausage mixture and gently fold in the bread cubes until evenly mixed. Season with salt and pepper as needed.Transfer stuffing to a baking dish and cover with aluminum foil. Bake for 45 minutes. Remove foil and continue baking until golden brown and top is crispy, for another 15 minutes.Remove from oven and let cool. Garnish with parsley and serve.

 

Step by step:


1. Preheat oven to 275 F degrees.

2. Spread bread cubes evenly over a baking sheet.

3. Bake about 45 minutes or until bread is completely dried.Increase oven temperature to 350 F degrees.In a large skillet, melt the butter over medium heat.

4. Add sausage and break with a wooden spoon or potato masher, into fine pieces. Cook until sausage is no longer pink.

5. Add onion, celery, garlic and sage; cook for about 10 minutes, until vegetables have softened.

6. Remove from heat.In a bowl whisk eggs, parsley and broth.

7. Pour mixture over the sausage mixture and gently fold in the bread cubes until evenly mixed. Season with salt and pepper as needed.

8. Transfer stuffing to a baking dish and cover with aluminum foil.

9. Bake for 45 minutes.

10. Remove foil and continue baking until golden brown and top is crispy, for another 15 minutes.

11. Remove from oven and let cool.

12. Garnish with parsley and serve.


Nutrition Information:

Quickview
357k Calories
14g Protein
19g Total Fat
30g Carbs
8% Health Score
Limit These
Calories
357k
18%

Fat
19g
30%

  Saturated Fat
8g
51%

Carbohydrates
30g
10%

  Sugar
1g
2%

Cholesterol
107mg
36%

Sodium
877mg
38%

Get Enough Of These
Protein
14g
30%

Copper
1mg
68%

Vitamin K
32µg
31%

Selenium
18µg
27%

Vitamin B1
0.35mg
23%

Vitamin B3
4mg
23%

Folate
88µg
22%

Manganese
0.35mg
18%

Vitamin B2
0.28mg
17%

Phosphorus
158mg
16%

Iron
2mg
16%

Vitamin B6
0.24mg
12%

Zinc
1mg
11%

Vitamin A
461IU
9%

Vitamin B12
0.53µg
9%

Vitamin B5
0.75mg
7%

Potassium
249mg
7%

Vitamin C
5mg
7%

Vitamin D
0.99µg
7%

Magnesium
25mg
6%

Fiber
1g
6%

Calcium
48mg
5%

Vitamin E
0.53mg
4%

covered percent of daily need
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Related Videos:

Sausage and Thyme Stuffing - Cooked by Julie - Episode 191

 

Thanksgiving Cornbread and Sausage Stuffing or Dressing

 

How to make the BEST EVER Cornbread Sausage Stuffing | Thanksgiving Stuffing Recipe | Allrecipes.com

 

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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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