Classic Bread Stuffing with Sausage

November 2011
Classic Bread Stuffing with Sausage

by 35 people

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Makes: 8 servings

Prep: 35 mins

Bake: 1 hr

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  • 1 pound good-quality white, multigrain or sourdough bread, cut into 1-inch cubes (about 10 cups)
  • 1 pound bulk pork sausage
  • 4 tablespoons butter
  • 3 ribs celery, chopped
  • 2 large onions, chopped
  • 2 cups chicken broth
  • 1 large egg, beaten
  • 1/2 cup dried cranberries
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage or 1 tsp. dried sage
  • Salt and pepper
  1. Preheat the oven to 325 degrees . Grease a 9-by- 13-inch baking dish. Spread the bread cubes on a baking sheet and bake until lightly toasted, 15 to 20 minutes. Transfer the bread to a large bowl.
  2. Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the bread. Discard all but 2 tbsp. of the drippings from the skillet.
  3. Melt the butter in the reserved drippings in the skillet. Add the celery and onions and cook over medium-low heat, stirring occasionally, until softened, about 8 minutes. Scrape into the bowl with the bread and add the chicken broth, egg, cranberries, parsley, sage, 1 1/2 tsp. salt and 1/2 tsp. pepper. Mix well and transfer to the prepared baking dish. Cover with greased foil and bake until hot, about 45 minutes. Uncover and bake until browned and crisp, about 15 minutes.