Description
A rustic take on a classic stuffing recipe. This sausage stuffing is both beautiful and delicious.
Ingredients
Scale
- 1 andoulle sausage link (about 1 pound)
- 3 celery stalks
- 1/2 white onion
- 3 cloves of garlic
- 1 stick of butter
- 1 whole, large egg
- 1 cup chicken stock
- 1 crusty loaf of bread (baguette will work, I used ciabatta).
- Sage and Parsley (to garnish and to to chop)
Instructions
- Preheat your oven to 400 degree F.
- First, add butter to a pan on medium-high heat. Stir until the butter has turned brown, but isn’t burnt. It should be steaming.
- Turn your stove down to medium-low heat. add in your onions, garlic, and celery, and let them cook until they’re translucent.
- Next, add in your sausage and let it cook all the way through, stirring as needed. Cook it until it gets a little crispy.
- Then, add in your cubed bread. toss it with all of your other ingredients to make the mixture even. Cook through until you notice your bread getting toasty and golden.
- Pour your mixture into a casserole dish. I used an 8×8 dish.
- Pour your chicken broth into the casserole dish Whisk your egg, and then pour it over the mixture. Mix it together to make sure it’s evenly coated.
- Put in the oven for 25 minutes.
- Take it out and enjoy!
Notes
- Carb count for this is an estimation. Depending on the type of bread you use, your nutrition information will be different.
- This recipe can be made in double, or triple batches. We’re a small family, so this was enough!
- I recommend Andouille sausage for this recipe, but you can get another type. I reccomend a sausage link as opposed to ground sausage.
- Prep Time: 20
- Cook Time: 35
- Category: Side Dishes
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1/4 c
- Calories: 290
- Sugar: 2.5 g
- Sodium: 598.5 mg
- Fat: 17 g
- Carbohydrates: 25.4 g
- Fiber: 1.8 g
- Protein: 9.4 g
- Cholesterol: 53.4 mg
