Savory Sausage Stuffing

Name: Savory Sausage Stuffing
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 16 servings (3/4 cup each).
Ingredients: 1 pound sage pork sausage; 1/2 cup butter, cubed; 1/2 pound fresh mushrooms, finely chopped; 6 celery ribs, finely chopped; 2 small onions, finely chopped; 2 garlic cloves, minced; 1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups); 4 cups cubed multigrain bread (1/2 inch); 1 tablespoon rubbed sage; 1 cup chicken stock; 1/2 cup white wine or chicken stock; 1 cup dried cranberries; 1/2 cup sunflower kernels, optional

I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. —Ursula Hernandez, Waltham, Minnesota

Ingredients

1 pound sage pork sausage
1/2 cup butter, cubed
1/2 pound fresh mushrooms, finely chopped
6 celery ribs, finely chopped
2 small onions, finely chopped
2 garlic cloves, minced
1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
4 cups cubed multigrain bread (1/2 inch)
1 tablespoon rubbed sage
1 cup chicken stock
1/2 cup white wine or chicken stock
1 cup dried cranberries
1/2 cup sunflower kernels, optional

Directions

In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat.
Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.

Nutrition Facts

3/4 cup: 261 calories, 13g fat (6g saturated fat), 31mg cholesterol, 446mg sodium, 28g carbohydrate (10g sugars, 2g fiber), 8g protein.

Originally published as Savory Sausage Stuffing in Holiday & Celebrations Cookbook 2016

Reviews

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marcia400

Dec 10, 2017

I pretty much make this same stuffing every year for Thanksgiving. The only difference is, I use the packaged "herb stuffing mix" and I use chopped roasted pecan pieces. I don't put the cranberries in, however, it sounds wonderful! My family LOVE this stuffing!
jbfranklin

Nov 23, 2017

This is by far the best stuffing I have ever had...well done Ursula!
Rosestar17

Nov 24, 2016

Made this for Thanksgiving this year and we all loved it! Great flavors, the only thing I added was a handful of black olives. Yum!