Ingredients
Scale
- 8 Tablespoons Unsalted Butter
- 1 cup Chopped Celery
- 1 cup Diced Yellow Onion
- 2 Leeks, split in half, cleaned and finely chopped
- 1 teaspoon Kosher Salt
- 1 Granny Smith Apple, peeled and diced
- 1/4 cup Chopped Fresh Sage
- 1/4 cup Chopped Fresh Flat-Leaf Parsley
- 8 ounces Mild Italian Sausage
- 2 Large Eggs
- 3 cups Low-Sodium Turkey or Chicken Stock
- 12 cups Cubed Bread
Instructions
- Heat a large skillet over medium heat and melt the butter.
- Sauté the celery, onion, leeks, apple, sage, parsley, and salt until softened.
- Add the sausage, breaking it apart while it cooks.
- In a separate bowl, whisk the eggs and salt, then incorporate the stock.
- Combine the egg mixture with the sausage and vegetables, then fold in the cubed bread.
- Transfer to a baking dish, cover with foil, and refrigerate overnight.
- Preheat the oven to 350°F, let the stuffing reach room temperature, then bake covered for 40 minutes.
- Remove the foil and bake until golden brown, about another 30 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Day-old bread works best for texture.
Experiment with herbs or nuts for variety.
Ensure uniform bread size for even cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 120