JOANIE'S SAUSAGE BREAD STUFFING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Joanie's Sausage Bread Stuffing image

Make and share this Joanie's Sausage Bread Stuffing recipe from Food.com.

Provided by Joanie Grow

Categories     Thanksgiving

Time 1h15m

Yield 1 cup serving size, 14 serving(s)

Number Of Ingredients 15

1 lb breakfast sausage (i.e., Jimmy Dean)
8 tablespoons butter
2 cups chopped onions
2 cups chopped celery, including leaves
1 clove garlic, finely chopped
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried sage
1 1/2 tablespoons chopped fresh thyme or 1 1/2 teaspoons dried thyme
2 teaspoons celery seeds (optional)
1 pinch grated nutmeg (optional)
1 pinch ground cloves (optional)
1 teaspoon salt
10 -12 cups lightly toasted bread, cubes
1 cup dried cranberries (Craisins) or 1 cup cherries
1/2 teaspoon ground black pepper
1/2 cup milk or 1/2 cup white wine

Steps:

  • In a large skillet over medium heat, melt the butter.
  • Add the sausage, onion, celery, garlic, sage, thyme, celery seeds, nutmeg, cloves, and salt.
  • Saute, until the sausage is no longer pink and onion is soft, 5 to 7 minutes.
  • Do not drain.
  • Remove from the heat.
  • In a large bowl, toss the sauteed vegetables with the bread cubes and cranberries/cherries.
  • Season with pepper.
  • Pour it over the stuffing, along with the broth, and toss to coat.
  • The stuffing should just barely hold together when mounded on a spoon.
  • Preheat oven to 375 degrees F.
  • Stuff the bird, or, if baking some or all of the stuffing in a casserole.
  • Bake it covered until heated through, 45 minutes to 1 hour.
  • For a crunchy top, uncover it for the last 15 minutes of baking.
  • Makes 14 cups.
  • Serving size= 1 cup.

Nutrition Facts : Calories 252.2, Fat 16.7, SaturatedFat 7.3, Cholesterol 44.7, Sodium 665.7, Carbohydrate 16.6, Fiber 1.6, Sugar 2.6, Protein 8.8

There are no comments yet!