Easy Sausage Stuffing – Two Ways
Breakfast Sausage for Dinner Idea
Create two stuffing recipes using the same base ingredients then customize based on your family’s taste preferences.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 (16 oz.) | |
| 2 tablespoons | Butter |
| 1 | Medium yellow onion, diced |
| 3 stalks | Celery, diced |
| 2 teaspoons | Fresh sage leaves*, finely chopped *if using dried herbs, use only 1/3 the amount. Ratio of 3 to 1 fresh to dried. |
| 2 teaspoons | Fresh thyme leaves* *if using dried herbs, use only 1/3 the amount. Ratio of 3 to 1 fresh to dried. |
| 2 teaspoons | Fresh rosemary*, finely chopped *if using dried herbs, use only 1/3 the amount. Ratio of 3 to 1 fresh to dried. |
| 1 teaspoon | Salt |
| 1/2 teaspoon | Black pepper |
| 1-2 cups | Chicken broth |
| Customizable Ingredients (For Stuffing One and Two) | 8 cups bread cubes, dried (your choice of bread – sourdough, cornbread, etc.) |
| Stuffing Two Ingredients | 1 tart apple 1/2 cup dried cranberries 2 tablespoons pomegranate arils |
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Directions
-
Place bread cubes in a large bowl and set aside.
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Preheat oven to 350° F.
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Cook sausage in a large skillet over medium-low heat. Once browned and crumbled, using a slotted spoon, transfer sausage to bowl with bread cubes, leaving fat in skillet.
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Add 2 tablespoons of butter to skillet, and stir until melted. Add onions, celery and apples to the skillet, and cook until softened, about 5 minutes. Add herbs and cook an additional 1-2 minutes. Sprinkle mixture with salt and pepper and stir well. Remove from heat.
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Add skillet mixture to bowl with bread cubes and sausage. Add dried cranberries.
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Drizzle chicken broth over mixture, starting with 1 cup, and toss. If you prefer a drier stuffing, 1 cup should suffice. If you like stuffing with a little more moisture, add an additional ½ to 1 cup of broth. Toss again.
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Butter or spray a 3-quart baking dish. Transfer stuffing to baking dish and bake for 30 minutes, until golden brown on top. Remove from oven.
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Sprinkle pomegranate arils on top.
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Garnish with additional fresh herbs and serve hot.
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