I have no shame in saying that my favourite part of any family dinner is the stuffing. This is not something I would’ve cooked in the past other than during the holidays, but when I tried Cassie Yeung’s Saussage Stuffing recipe, I became completely obsessed and made it a regular meal.
Not only is it the tastiest stuffing ever, but it is also versatile, which means you can add any ingredients you want and it will still taste good. I like mine with some Italian mild sausage, but you can omit it or switch it for some leftover turkey, perhaps.
Italian Sausages Stuffing
Ingredients
For the butter
- 1/2 cup salted butter
- 2 celery ribs, finely diced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 sprigs rosemary
- 1 tsp savory
- 1 tsp parsley
For the stuffing
- 3-4 Italian sausage casings removed
- 1 loaf French bread, cubed and dried (or about 8 cups of dried bread)
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Heat your oven to 300°C. Cut or slice and tear the loaf into bite-sized pieces, lay evenly on a baking tray and bake for 30 minutes. When taking the bread out, turn your oven up to 400°C
- In a small saucepan, add butter, veggies and herbs. Cook until fragrant and set aside.
- Remove your sausage from casings and break into pieces in a heavy-bottom pan. Cook completely, then add the bread and the bread cubes to the pan. Add in the chicken broth, 1 cup at a time, and stir to allow the bread to absorb the liquids. Be careful not to soak the bread to avoid a mushy stuffing. Add more broth if needed.
- Season with salt and pepper to taste, then transfer to a 9×13 baking dish. Do not push into the pan if you want a crispier stuffing.
- Bake for 30 minutes or until the top is golden brown
