My "Mom's" Sausage Stuffing Recipe
According to my sister, this recipe is from Cooking Light magazine, though altered I'm sure by shorthand. Secret? Eggs!
Sausage Stuffing for Thanksgiving
1 ½ pounds peasant-style white bread (soft sandwich bread – not round loaf)
4 4oz. links sweet turkey sausage
2 teaspoons butter
1 pound mushrooms, cut
2 cups chopped onions
1 ¼ cups chopped celery
1 ¼ cups chopped carrots
½ cup minced parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced sage
½ teaspoon salt
¼ teaspoon pepper
2 large eggs
14oz. fat free less sodium chicken broth
Preheat oven to 400.
Trim crusts from bread and cut into cubes. Spread on a baking sheet and toast for 10 minutes.
In a large skillet, cook sausage links over medium heat for about 10 minutes or until brown on all sides. Remove and cut sausages into ¼ inch slices. (Don’t worry if the sausages aren’t cooked completely through; they will cook again in the oven.) Reserve the sausage slices and bread in a large mixing bowl.
Reduce oven temperature to 350.
Using the same skillet, melt the butter and add the mushrooms to sautée. Once soft, remove and reserve in mixing bowl with bread and sausage mixture.
Using the same skillet, coat it with a fresh layer of cooking spray and cook the onions, celery and carrots for about 5 minutes. Add the herbs and cooks 1 minute more.
In a separate bowl, whisk together the eggs and broth.
Add the bread mixture to the skillet. Add the broth and egg mixture and stir to combine.
Pour stuffing into a large baking dish and bake for 45 minutes at 350.
The stuffing (or “dressing”) can be served as-is, or, instead of baking separately, it can be baked inside a bird.
Sausage Stuffing for Thanksgiving
1 ½ pounds peasant-style white bread (soft sandwich bread – not round loaf)
4 4oz. links sweet turkey sausage
2 teaspoons butter
1 pound mushrooms, cut
2 cups chopped onions
1 ¼ cups chopped celery
1 ¼ cups chopped carrots
½ cup minced parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced sage
½ teaspoon salt
¼ teaspoon pepper
2 large eggs
14oz. fat free less sodium chicken broth
Preheat oven to 400.
Trim crusts from bread and cut into cubes. Spread on a baking sheet and toast for 10 minutes.
In a large skillet, cook sausage links over medium heat for about 10 minutes or until brown on all sides. Remove and cut sausages into ¼ inch slices. (Don’t worry if the sausages aren’t cooked completely through; they will cook again in the oven.) Reserve the sausage slices and bread in a large mixing bowl.
Reduce oven temperature to 350.
Using the same skillet, melt the butter and add the mushrooms to sautée. Once soft, remove and reserve in mixing bowl with bread and sausage mixture.
Using the same skillet, coat it with a fresh layer of cooking spray and cook the onions, celery and carrots for about 5 minutes. Add the herbs and cooks 1 minute more.
In a separate bowl, whisk together the eggs and broth.
Add the bread mixture to the skillet. Add the broth and egg mixture and stir to combine.
Pour stuffing into a large baking dish and bake for 45 minutes at 350.
The stuffing (or “dressing”) can be served as-is, or, instead of baking separately, it can be baked inside a bird.