Sausage and Herb Stuffing Recipe
Ingredients
- 2 French Baguettes, chopped into 1-inch cubes
- 2 Celery stalks, diced
- 2 Large Carrots, diced
- 2 Large Onions, diced
- 5-6 Garlic cloves, minced
- 10 Mushrooms, diced
- 2 Sprigs Sage, finely chopped
- 2 Sprigs Rosemary, finely chopped
- 4-5 Sprigs Thyme, finely chopped
- 2 tbsp Butter
- 5 Mild Italian Sausages, casing removed
- 3 Eggs, beaten
- 1 tbsp Salt
- 1 tbsp Cracked Black Pepper
- 2-3 cups Chicken Stock
Instructions
- Prepare the Bread:Preheat your oven to 300°F. Spread cubed baguette pieces on a baking sheet and bake for 20 minutes until dried. Set aside.
- Sauté the Vegetables:Melt butter in a large skillet over medium heat. Add garlic, onions, celery, carrots, and mushrooms. Sauté until tender and fragrant.
- Cook the Sausage:In a separate pan, cook the sausage meat until browned and fully cooked. Break it into small pieces while cooking.
- Combine Ingredients:In a large mixing bowl, combine dried bread cubes, sautéed vegetables, cooked sausage, sage, rosemary, thyme, salt, and pepper. Mix well.
- Add Liquids:Beat eggs and pour them into the bread mixture. Add chicken stock gradually, stirring until everything is moistened. If dry, add more stock until the texture is slightly wet but not soggy.
- Refrigerate:Transfer the mixture to a greased baking dish, cover, and refrigerate for 1 hour to let the flavors meld.
- Bake:Preheat oven to 375°F. Cover the baking dish with foil and bake for 40-45 minutes. Remove foil and bake for an additional 20 minutes until the top is golden and crispy.
- Serve:Let the stuffing cool for a few minutes before serving. Garnish with fresh herbs if desired.