Wednesday, December 7, 2011

Sausage and Herb Stuffing

Along with baking my very first turkey, I also decided to make my very own stuffing from scratch. I am so glad I did. It was waaaayyyy better than any box stuffing I've ever had! I got this recipe from Food Network's Ina Garten and the only modification I made was not to add dried cranberries. My husband is not much of a fruit fan as it is and since it already had apples, I didn't want to push my luck and have him not even try it since it had colorful red cranberries. I don't think I'll ever be able to go back to box stuffing again.

Sausage and Herb Stuffing

16 c. 1-inch bread cubes (1 ½ lb.) (I used French bread)
8 Tbsp. unsalted butter
2 c. diced yellow onion (2 onions)
1 c. diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored, and large-diced
2 Tbsp. chopped flat leaf parsley
1 Tbsp. salt
1 tsp. ground black pepper
¾ lb. sweet Italian sausage, casings removed
1 c. chicken stock


Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

Nutrition Information
Serving Size: About 1 cup; Servings per recipe: Approx. 8
Calories: 429; Total Fat: 15.5g; Sat. Fat: 4.8g; Cholest.: 16.9mg;
Sodium: 1782.8mg; Carb.: 55.8; Fiber: 4.1g; Sugars: 10.5g; Protein: 14.4g


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