SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Classic Bread Stuffing with Sausage

November 2011
Classic Bread Stuffing with Sausage

by 59 people

add your rating

Add a comment

Makes: 8 servings

Prep: 35 mins

Bake: 1 hr

  • 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.