Sausage and Potato Stuffing

10
Adriana Torres

By
@mexicrave

Not only will this flavorful stuffing complement your holiday turkey, but it will also leave you begging for leftovers! This stuffing will taste just as delicious the next day just top it off with an over-easy egg and ta-da! Breakfast! Enjoy it.

Blue Ribbon Recipe

Popping with so much color and flavor, this may become your new favorite holiday stuffing. We loved the use of croutons. They add a nice crunchy texture to the stuffing. Bell peppers give a hint of sweetness, while the garlic, Italian seasoning, and Parmesan add layers of Italian flavor. Using smoked sausage is great and adds a bit of savory, smoky flavor to the stuffing. This stuffing recipe is unusual and delicious. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 3 votes

Comments:
Serves:
8-10
Prep:
15 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • 2
    large red potatoes, cubed
  • 2 c
    fully-cooked smoked sausage, cubed
  • 1
    red bell pepper, chopped
  • 1
    green bell pepper, chopped
  • 1/2
    white onion, chopped
  • 4
    garlic cloves, minced
  • 11 oz
    seasoned croutons
  • 3 c
    chicken broth
  • 1 Tbsp
    chicken bouillon
  • 1 tsp
    black pepper
  • 1 Tbsp
    Italian herb seasoning
  • 3/4 c
    grated Parmesan cheese
  • 1 qt
    water

How to Make Sausage and Potato Stuffing

Step-by-Step

  1. Preheat oven to 400 degrees.
  2. Bring water to a boil in a medium size pot. Add cubed potatoes, cover, and cook for 10-15 minutes.
  3. Meanwhile in a large pan, sauté garlic, onions, and bell peppers until onions are translucent and peppers are soft.
  4. Add chicken broth, bouillon, pepper, and Italian seasoning. Stir and simmer for 1-2 minutes.
  5. Add sausage. Stir for another minute.
  6. Drain potatoes and add to the sausage and broth mixture. Turn heat off and remove from stove.
  7. Slowly, add croutons. Stir gently until broth has been absorbed.
  8. Transfer stuffing into a deep, oven-proof dish. Sprinkle with Parmesan cheese and bake for 20 minutes at 400 degrees or until top layer of croutons are golden brown.

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About Sausage and Potato Stuffing




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