Ingredients
Scale
- 8 cups stale bread cubes (white or whole grain)
- 1 pound Italian sausage (mild or spicy)
- 1 medium onion, chopped
- 2 stalks of celery, chopped
- 3 cloves of garlic, finely chopped
- 1/2 cup unsalted butter (1 stick)
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
- 2 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 350°F.
- In a large skillet over medium heat, cook the sausage until browned, about 5-7 minutes. Remove and set aside, keeping the fat in the pan.
- Melt the butter in the same skillet. Add the chopped onion and celery, sauté for about 5 minutes until softened. Add minced garlic and sauté for another minute.
- In a large bowl, combine stale bread cubes, cooked sausage, sautéed onion and celery, sage, thyme, parsley, salt, pepper, and optional red pepper flakes.
- Drizzle chicken stock over the mixture and stir gently until well combined and the bread is moistened.
- Spoon the stuffing mixture into a greased 9×13-inch baking dish. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
- Allow to cool slightly before serving.
Notes
- Can be made with either mild or spicy sausage based on preference.
- Use fresh herbs for better flavor, but dried herbs can be substituted.
- Ensure the bread is stale for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg