Elevate your holiday feasts with a sausage and bread stuffing that promises a symphony of flavors. Savor the rich, savory goodness of crumbled sausage interwoven with golden cubes of perfectly toasted bread, creating a stuffing that embodies the spirit of Thanksgiving and Christmas.
White bread Olive oil Pork sausage meat Unsalted butter Onions Celery Diced apples Garlic Sage Thyme Eggs Salt Black pepper Chicken broth Dried cranberries
Cut the bread into half-inch cubes and let them dry. You can leave them uncovered on the counter for 3-4 days or toast them in the oven for 30-60 minutes, depending on how fresh the bread is.
1
Spray your baking pan with oil or non-stick spray and set aside. Heat olive oil and sausage meat over medium-high heat in a large skillet. Crumble the meat and stir as it cooks. Once the sausage crumbles are cooked, you can remove them from the pan but keep the fat.
2
Reduce the heat to medium. Add butter and melt. Then, add onions, celery, and apples. Cook for about 5 minutes. Then add garlic, sage, and thyme and cook for another minute. Remove the skillet from the heat and set it aside.
3
Whisk eggs, salt, and pepper in a large bowl. While doing so, gradually add the chicken broth and continue whisking until well mixed. Set aside.
4
In another large bowl, toss the bread, sausages, onion mixture, and cranberries together. Then, pour the egg mixture over them and stir well until the bread cubes are evenly moist.
5
Transfer the stuffing to the prepared pan, spread it evenly, and gently press it. Cover with aluminum foil and chill it in the fridge for at least an hour.
6
Preheat the oven to 350°F and bake the covered stuffing for 30 minutes. Then remove the foil, turn up the heat to 400°F, and bake for another 15-20 minutes or until the tops are nicely browned.
7
Serve this dish with your other holiday favorites, and don’t forget the dessert for the perfect celebratory meal!