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Lilly’s Table

 
 
Roasted Turkey
© Lillys-Table.com Photo of Herb & Sausage Stuffing
 

Tags: Dairy Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Herb & Sausage Stuffing

from Cranberry Brined Roasted Turkey with Herb & Sausage Stuffing, the Week of November 17, 2013.
View the next recipe for this meal.

The sausage brings so much flavor to this T-Day side, so be sure to select your favorite. Turkey, pork, chicken, breakfast, or a seasonal sausage all work well. Make your stuffing cubes from scratch or buy oil-less dried out bread cubes which are readily available during the Holiday season.

Ingredients

  • 1 lb sausage
  • 2 tablespoons butter, unsalted
  • 2 stalks celery, finely chopped
  • 1 onion, minced
  • 1 cup fresh parsley, finely chopped
  • ½ cup sage, minced or other fresh herbs
  • 1 lb dried bread cubes
  • 4 cups broth, approximately

Serving Size: 8 People

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Preparation Instructions

Saute and break up the sausage in a skillet over medium heat until cooked through.

Scoop out the sausage and add the butter, onions and celery to the pan. Saute until lightly golden.

Toss together the dried bread cubes, parsley, sage, sausage and onion mixture. Drizzle in the broth, tossing and folding it until absorbed. Add more or less broth depending on how soft you prefer your stuffing.

Bake in the oven at 375 in a covered baking dish for 15-20 minutes.

If desired, stuff the hot stuffing into a bird for the final 15 minutes of cooking. This will ensure the bird cooks through evenly prior to adding the stuffing.