Traditional Sausage Stuffing for a Crowd
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- 1 lb
- italian mild sausage, bulk-type
- 3 stalk(s)
- celery, chopped
- 1 large
- yellow onion, peeled and chopped
- 1 c
- finely chopped carrots
- 1 pkg
- (12-14 oz) seasoned bread stuffing cubes
- 2 c
- chicken broth (more if needed)
- eggs, lightly beaten
- 1/2 c
- chopped fresh parsley
1Preheat oven to 325F. Lightly coat a 13-inch by 9-inch baking dish with nonstick cooking spray.
2In a large skillet over medium heat, cook sausage for 5 minutes, breaking it up as it cooks.
3Add the celery, onions and carrots. Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender.
4In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine.
5Spoon into a greased 13-in. x 9-in. baking dish. Cover with foil and bake for 30 minutes.
6Uncover and bake 10 minutes longer or until a thermometer reads 160°F and top is lightly browned.