Run out of time or need to get rid of a stale bread pile? Check out this Stuffing with Sausage Recipe to make the world smile!
Course Main Course, Meal
Cuisine American, Dairy free, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Ingredients
2cupsBreadcubed (stale will hold its shape better during the preparation process)
2tablespoonsCooking oil or butter
2½cupsOniondiced
2cupsCelerydiced
1teaspoonSalt to taste
1lbSausage or ground meat
Optional seasoning for ground meat
1teaspoonSage
1teaspoonBlack pepper
1teaspoonSalt
1teaspoonBasil
1teaspoonOregano
1teaspoonPaprika
3tablespoonsParsleyfreshly chopped
1teaspoonSagedried
1tablespoonRosemaryfreshly chopped
1tablespoonThymefreshly chopped
3cupsWateronly if bread is dried or stale
2medium Eggs
Instructions
We can use either stale or completely dried out bread. Dried bread is much harder to cut up so if we have bread for the sole purpose of making stuffing then cutting it up in advance will save us some effort and time. Best part of the stuffing is the crunchy crust so choose bread with plenty of crust to start with, like French baguette, bread rolls or similar stuff.
Heat oil in a skillet and sauté (stir-fry) diced onion, celery and salt until glassy / translucent look, about 5 minutes.
Lower the heat to medium low then slowly caramelize the onion and celery until it is browned, about 15 – 20 minutes.
Add the sausages, break them apart or simply use ground meat with additional spices and herbs to taste. Stir-fry until the meat is browned then add freshly chopped parsley, sage, rosemary, thyme. Take it off heat and let it cool somewhat.
Beat eggs and water together.
Mix egg and the browned ground meat together in a bowl.
Mix the egg/meat mixture with the bread.
Place the stuffing into an oven proof dish.
Roast for about 20 – 35 minutes in a 425°F/220°C oven. If we have a broiler, it can be even faster but it needs some experimenting with the rack position and heat as the top can scorch quite easily.