Sausage Stuffing

MMMmmmm sausage. Focus! I disagree with the amount of broth in the original recipe, and maybe that's because I used dried bread instead of fresh, but it could also be a taste preference. I guess that's what happens when you shop for bread on Thursday morning and yet refuse to pay $3 or more a loaf - you buy dried bread cubes.

I like stuffing really moist, like a custard. I'd add at least 2 cups of broth and maybe more. You can always add liquid and rebake if it's not the right consistency for you.

Darn flashy cranberries, always stealing the show! This stuffing recipe made three times the amount seen in the above photo. I hope you love stuffing.

Receipe Time: Sausage Stuffing
adapted from Chow site
serves 10-12

2 pounds of dried bread cubes
1 pound sweet Italian sausage, casings removed
4 tablespoons unsalted butter (1/2 stick)
1 1/2 cups finely chopped celery (about 4 large stalks)
1 1/2 cups finely chopped yellow onion (about 1 large)
1 1/2 teaspoons paprika
Kosher salt
Freshly ground black pepper
medium garlic cloves, minced
1/4 cup finely chopped fresh Italian parsley
1 teaspoons dried thyme
3/4 cup (if stuffing a turkey) or 1 1/2 cups (if baking separately) low-sodium chicken broth

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Heat a large frying pan over medium-high heat until hot, about 2 minutes.
3. Add the sausage and break it into pea-size pieces. Cook, stirring occasionally, until it’s no longer pink, about 6 minutes. Using a slotted spoon, transfer the sausage to a medium bowl.
4. Set the pan with the sausage drippings back over medium-high heat and add the butter.
5. Once melted, add the celery, onions, and paprika. Season with salt and pepper and cook, stirring occasionally, until the onions are softened, about 6 minutes.
6. Add the garlic and sauté until fragrant, about 30 seconds.
7. Add the reserved sausage and the herbs and stir to combine.
8. Add 3/4 cup of the broth and scrape the bottom of the pan with a wooden spoon to release any browned bits.
9. Transfer the sausage mixture to a bowl with the bread cubes and stir to combine. Let sit for 10 minutes. Taste and season with additional salt and pepper as needed.
10. If you’re using the stuffing in a turkey, let it cool to room temperature before proceeding (do not add the remaining 3/4 cup broth—the stuffing will moisten as it cooks inside the turkey).
11. If you’re baking it separately, add just enough broth to moisten the mixture (you may not need the entire remaining 3/4 cup). Taste and season with more salt and pepper as needed.
12. Transfer to a 4-quart baking dish, cover with a lid or foil, and bake 20 minutes. Uncover and bake until dry to the touch and golden brown on top, about 20 minutes more.