Sausage Stuffing

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 1 hour 45 minutes

Ingrédients

1 large boule or 2 baguettes

6 tbsp. unsalted butter, divided, plus more for baking dish

1 medium yellow onion, chopped

4 stalks celery, thinly sliced

Kosher salt

2 cloves garlic, finely chopped

1 tbsp. chopped fresh sage

2 tsp. chopped fresh rosemary

2 tsp. fresh thyme leaves

Freshly ground black pepper

1 tbsp. chopped fresh parsley, plus more for serving

1 lb. Italian sausages, casings removed

1/2 c. dried cranberries

1 1/2 c. low-sodium chicken broth

Instructions

Tear or slice bread into cubes. Place bread on baking sheets and bake at 200º until dried out and toasted, about 20 minutes. Transfer bread to a large bowl.

Preheat oven to 350º. Grease a 13" x 9" baking dish with butter. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion, celery, and a pinch of salt and cook, stirring occasionally, until softened and fragrant, about 8 minutes. Stir in garlic, sage, rosemary, and thyme and cook, stirring, until fragrant, about 1 minute more; season with salt and pepper. Stir in parsley and remaining 3 tablespoons butter. Add onion mixture to bowl with bread.

In same skillet over medium-high heat, cook sausage, stirring and breaking up with a wooden spoon, until seared and cooked through, about 10 minutes.

Add sausage, broth, and cranberries to bread mixture. Transfer to prepared dish and cover with foil.

Bake stuffing until cooked through, about 45 minutes. Uncover and continue to bake until bread is golden brown, about 15 minutes more.

Top with parsley before serving.

Nutrition

• Calories: 395
• Lipides Totaux: 24 g
• Lipides Saturés: 11 g
• Acides Gras Trans: 0 g
• Cholestérol: 62 mg
• Sodium: 577 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 11 g
• Protéines: 13 g