Italian Sausage Stuffing
This Italian Sausage Stuffing has a beautiful combination of ingredients! It's a tasty Holiday recipe that everyone will rave about…
Ingredients
- 1 lb. (550 g) mild Italian sausage, casings removed see Recipe
- 1 cup red onions, chopped
- 1 cup celery, chopped tips & tricks
- 1 tbsp. olive oil, if needed tips & tricks
- 2 1/2 cups button mushrooms, washed and sliced
- ground Himalayan sea salt, to taste
- freshly ground black pepper (I always use mixed peppercorns), to taste and divided
- 3 large cloves garlic, pressed
- 1 tsp. dried basil leaves
- 1 tsp. dried rosemary, chopped
- 1 tsp. dried oregano
- 1 tsp. dried thyme leaves
- 1/4 tsp. red pepper flakes, or to taste
- 3/4 cup dried cranberries
- 6 cups a day old bread such as challah, brioche, or sourdough see Recipe
- 2 large free-run eggs, room temperature
- 2 1/4 cups low-sodium chicken broth
- 1/4 cup fresh parsley, chopped tips & tricks
Directions
- Preheat oven to 375ºF and grease a 9x13 baking dish; set aside.
- In a large skillet over medium heat, add sausage and cook until browned, breaking the meat into small pieces, about 6 minutes.
- Using a slotted spoon, transfer to a large bowl and set aside.
- Add mushrooms and sprinkle with ground sea salt and freshly ground black pepper; cook for 4 minutes. Add garlic and sauté for 1 minute.
- Transfer mixture to the sausage and season with basil, rosemary, oregano, and thyme. Add red chili flakes only if using mild sausage; stir well. Add cranberries and bread pieces; stir to combine.
- In a mixing bowl, combine eggs, chicken broth, parsley, salt and pepper; whisk well. Add egg mixture to bread mixture and stir until well blended.
- Transfer stuffing mixture to the prepared baking dish, level it out, cover with foil and bake in the preheated oven for 25 minutes.
- Remove from the heat and allow to rest for 10 minutes before serving. Makes 8 to 10 servings