Stuffing with Sage Sausage (Nikki) *

There are a ton of recipes for stuffing or dressing out there.  I always say stuffing, not dressing.  Rumor has it, stuffing refers to it being "stuffed" in the turkey and dressing is not.  I never stuff my bird.  So, I am sticking with what I grew up calling it ... Stuffing. 

All aside from that, I like to keep my stuffing basic.  No cranberries.  No apples.  No raisins. Just delicious stuffing.  However...I do love me some wild rice in it.  So I will add it as an optional ingredient.  Not everyone likes it, some adore it.  So, to be safe...keep it simple my loves!

  

❤ With love and full tummies ~ Mama Bear  ❤

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Let's Get Cooking!

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Servings: 8-10
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes

Ingredients :

• 8 cups store-bought unseasoned stuffing cubes
• 1 stick (½ cup) unsalted butter
• 1½ cups diced yellow onion (from 1 large onion)
• 1 cup diced celery (from 3 celery stalks)
• 4 garlic cloves, finely chopped
• 1 pound sage sausage OR bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below (I prefer sage sausage)
• 2¾ cups low-sodium chicken broth
• 1 large egg, beaten
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• ¼ cup fresh chopped parsley
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Optional: 2 Cans Canoe Wild Rice, drained

Instructions :

• Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.

• Place the stuffing cubes in a large mixing bowl.

• In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)

• In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.

• Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Add the canned wild rice, if you are using it. 

• Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.

Notes :

• If you can't find bulk sausage, simply buy regular sausage and remove the casings.  

• Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe, allowing a few extra minutes in the oven. It can also can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

• Crock pot:  Instead of placing in a baking dish, put on high for 45 minutes and then low for 4 hours. Make sure to grease the crockpot dish.

Nutrition :

Calories: 467 | Fat: 28 grams | Saturated fat: 10 grams | Carbohydrates: 40 grams
| Sugar: 5 grams | Fiber: 6 grams | Protein: 15 grams | Sodium: 1,063 mg | Cholesterol: 57 mg