Name: Sausage Stuffing Recipe
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 8
Cuisine: American
Ingredients: 12 slices bread (cut into 1-inch cubes, 9½ cups total $1.42*); cooking spray ($0.01); 1 lb. mild ground Italian sausage ($4.37); 1 stick salted butter ($0.99); 1 medium yellow onion (diced, about 1½ cups, $0.70); 4-5 celery stalks (diced, about 1½ cups, $0.49); 4 cloves garlic (minced, $0.32); 2 Tbsp poultry seasoning (dried, $1.32); ½ tsp salt ($0.01); 1 tsp black pepper (freshly cracked, $0.04); 1 apple (cored and diced, skin on, $1.00); 3 cups chicken broth ($0.39**); 2 Tbsp fresh parsley (minced, $0.10)

Sausage Stuffing Recipe

This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it's egg-free!

2 hr total 45 min prep 1 hr 15 min cook 8 441 cal

Instructions

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1 Preheat oven to 350°F. Cut bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.
2 In a large sauté pan, cook ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
3 Wipe out the sauté pan and melt the stick of butter. Add diced onion, diced celery, minced garlic, poultry seasoning, salt and pepper.
4 Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
5 Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
6 Add more bread cubes until all have been used up. Then, add diced green apple.
7 Pour chicken broth (made from combining bouillon and hot water) over the top of the stuffing mixture.
8 Bake for 1 hour and 15 minutes in a 350°F oven. If the top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
9 You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with parsley just before serving.