Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
To me, stuffing is the most important part of the Thanksgiving meal. I can’t imagine celebrating without a plate of this savory comfort food. The smell and the flavor remind me of my Thanksgiving pasts where I would help my mom and grandma make it from scratch. Although the bagged mix is delicious, it doesn't compare to the incredible taste of homemade stuffing. Plus, it doesn't take much longer to prepare!
With turkey sausage, hearty, fresh bread and tons of sauteed and caramelized vegetables, this stuffing recipe has all the makings of a delicious meal!
Turkey sausage and herb stuffing
Yields: 8 (3/4 cup) servings
10 cups cubed sourdough bread
3 tablespoons butter
2 cups chopped onion
1 cup chopped celery
15 ounces turkey sausage, casings removed
3 tablespoons dried thyme
3 tablespoons fresh sage
3 tablespoons fresh parsley
1/2 teaspoon crushed black pepper
2 cups low-sodium chicken broth
1 cup water
1 large egg
Preheat oven to 350 degrees F.
Arrange bread in layers on a cookie sheet or shallow pan. Bake at 350 degrees F. for 20 minutes or until golden, flipping bread if it's layered. Turn oven off; leave pans in oven for 30 minutes or until bread is crisp.
Melt butter in a large skillet over medium heat.
Add onion and celery; cook for 11 minutes or until tender. Stir frequently.
Transfer vegetables to a large bowl.
Add sausage to pan. Increase heat; sauté until browned, stirring to crumble into pieces.
Remove sausage from pan and add to vegetable mixture. Stir in bread, herbs and pepper and toss. Set aside.
Combine broth, one cup water and egg.
Drizzle broth mixture over bread mixture and toss.
Spoon mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray and cover with foil.
Bake for 25 minutes, and then take off the foil and cook 25 minutes more, until browned.