Rustic Sausage Stuffing

With thanksgiving just around the corner I decided to do a week focusing solely on thanksgiving dinner specialties! This stuffing recipe is so delicious and easy! I love to add sausage to my stuffing to give it an extra boost of flavor and heartiness.This homemade stuffing is WAY much better than any boxed stuffing that you could throw together from a store.

 

Rustic Sausage Stuffing

 

 

Prep time: 20 minutes

Cook time: 45 minutes

Yields: 6 servings

 

Ingredients:

One Large stale Rustic Baguette cubed

1 ½ cans chicken stock

1 package of mild Italian sausage

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon fresh cracked pepper

4 stalks of celery cut

½ large sweet onion diced

2 cloves garlic minced

 

Tools:

Oven

Stovetop

Skillet

4 QT Dutch oven/container to cook stuffing in.

Knife

Cutting Board

Can Opener

 

Instructions:

  1. First begin by preparing your bread. To prevent your stuffing from becoming too soggy it helps to ensure your bread is on the drier side. I recommend cutting the night before and letting it sit out or turning the oven to a LOW heat and drying it out in the oven if you don’t have time.
  2. Cook your Italian sausage, and then take the cooked sausage out of the skillet and put it in a bowl. Leave the drippings in the skillet.
  3. Add your chopped celery, diced onions, minced garlic to the pan with the sausage drippings and sweat them.
  4. Remove from heat. And add veggies to sausage mix.
  5. Place bread into your cooking container and pour half of your chicken stock on top. Mix until fully coated.
  6. Add your sausage and veggies and mix.
  7. Add remaining broth. ( if you like soggy stuffing add all 1 ½ cans, if you like drier stuffing do 1 can)
  8. Fully mix, cover with lid or foil and then place into a 375 F Degree Oven.
  9. Bake for 30 minutes
  10. Remove lid for the last fifteen minutes.
  11. Enjoy!!

 

 

In need of a great Cast Iron Dutch Oven? Lodge has just what you need! I have used their products for years and actually used this Dutch Oven for the stuffing!

 

Thanks For Reading!

~ Maddy