italian sausage stuffing

Name: ITALIAN SAUSAGE STUFFING
Prep time: 10 min
Cook time: 1 h 10 min
Yield: 8
Cuisine: Canadian
Ingredients: 1 pound(s) (550 g) mild italian sausage, casings removed; 1 cup(s) red onions, chopped; 1 cup(s) celery, chopped; 1 cup(s) olive oil, if needed; 2 1/2 cup(s) button mushrooms, washed and sliced; ground himalayan sea salt, to taste; freshly ground black pepper (i always use mixed peppercorns), to taste and divided; 3 large cloves garlic, pressed; 1 teaspoon(s) dried basil leaves; 1 teaspoon(s) dried rosemary, chopped; 1 teaspoon(s) dried oregano; 1 teaspoon(s) dried thyme leaves; 1/4 teaspoon(s) red pepper flakes, or to taste; 3/4 cup(s) dried cranberries; 6 cup(s) a day old bread such as challah, brioche, or sourdough; 2 large free-run eggs, room temperature; 2 1/4 cup(s) low-sodium chicken broth; 1/4 cup(s) fresh parsley, chopped

21 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Dec 23, 2021

With a beautiful combination of ingredients, this is a tasty Holiday recipe that everyone will rave about

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A delicious stuffing recipe for the Holidays with Italian sausage, challah bread and other great ingredients.

prep time 10 Min

cook time 1 Hr 10 Min

method Bake

yield 8 to 10 servings

Ingredients

1 pound (550 g) mild italian sausage, casings removed
1 cup red onions, chopped
1 cup celery, chopped
1 cup olive oil, if needed
2 1/2 cups button mushrooms, washed and sliced
ground himalayan sea salt, to taste
freshly ground black pepper (i always use mixed peppercorns), to taste and divided
3 large cloves garlic, pressed
1 teaspoon dried basil leaves
1 teaspoon dried rosemary, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1/4 teaspoon red pepper flakes, or to taste
3/4 cup dried cranberries
6 cups a day old bread such as challah, brioche, or sourdough
2 large free-run eggs, room temperature
2 1/4 cups low-sodium chicken broth
1/4 cup fresh parsley, chopped

How To Make italian sausage stuffing

Step 1

Preheat oven to 375ºF and grease a 9x13 baking dish; set aside.

Step 2

In a large skillet over medium heat, add sausage and cook until browned, breaking the meat into small pieces, about 6 minutes.
Step 3

Using a slotted spoon, transfer to a large bowl and set aside.
Step 4

In the same skillet, add onions and celery; sauté until they start to soften, about 3 minutes – if there’s not enough fat from the sausage, add some olive oil.
Step 5

Add mushrooms and sprinkle with ground sea salt and freshly ground black pepper; cook for 4 minutes. Add garlic and sauté for 1 minute.
Step 6

Transfer mixture to the sausage and season with basil, rosemary, oregano, and thyme. Add red chili flakes only if using mild sausage; stir well. Add cranberries and bread pieces; stir to combine.
Step 7

In a mixing bowl, combine eggs, chicken broth, parsley, salt and pepper; whisk well. Add egg mixture to bread mixture and stir until well blended.
Step 8

Transfer stuffing mixture to the prepared baking dish, level it out, cover with foil and bake in the preheated oven for 25 minutes.
Step 9

Remove from the heat and allow to rest for 10 minutes before serving. Makes 8 to 10 servings
Step 10

To view this recipe on YouTube, click on this link >>>> https://youtu.be/WrfreIBYca8
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