Italian Sausage Stuffing

Name: Italian Sausage Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 servings
Ingredients: 4 tablespoons butter, divided; 1 pound bulk Italian sausage; 1 cup chopped onion; 1 cup chopped celery; 3 garlic cloves, minced; 1 cup reduced-sodium chicken broth; 1 large egg, beaten; 2 tablespoons minced fresh parsley; 2 tablespoons minced fresh sage; 1 teaspoon salt; 1/4 teaspoon pepper; 6 cups day old cubed bread

Total Time Prep: 30 min. Bake: 30 min.

Yield 8 servings

Test Kitchen Approved

Box mix stuffing is great, but with just a bit of extra effort you can make homemade Italian sausage stuffing with crispy sausage, fresh herbs and soft bread cubes.

Ingredients

4 tablespoons butter, divided
1 pound bulk Italian sausage
1 cup chopped onion
1 cup chopped celery
3 garlic cloves, minced
1 cup reduced-sodium chicken broth
1 large egg, beaten
2 tablespoons minced fresh parsley
2 tablespoons minced fresh sage
1 teaspoon salt
1/4 teaspoon pepper
6 cups day old cubed bread

Directions

Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add sausage; cook until browned, breaking up into bite-sized pieces, 7-8 minutes. Remove with slotted spoon; set aside.
Add remaining 2 tablespoons butter to skillet. Add onion and celery; cook until tender, 7-8 minutes, stirring occasionally. Add garlic; cook 1 minute longer.
Transfer cooked sausage and onion mixture to a large bowl. Add broth, egg, parsley, sage, salt and pepper; stir to combine. Fold in bread cubes until completely coated in egg mixture. Transfer mixture to a greased 11x7-in. baking dish.
Bake until golden brown, 30-35 minutes.

Nutrition Facts

2/3 cup: 317 calories, 23g fat (9g saturated fat), 77mg cholesterol, 994mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 12g protein. Diabetic Exchanges: 1 starch.