Savory Sausage Stuffing
TOTAL TIME: Prep: 30 min. Cook: 2 hours
YIELD: 16 servings.
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 this dish for all our holiday meals. —Ursula Hernandez, Waltham, Minnesota
Ingredients
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1 pound sage pork sausage
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1/2 cup butter, cubed
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1/2 pound fresh mushrooms, finely chopped
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6 celery ribs, finely chopped
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2 small onions, finely chopped
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2 garlic cloves, minced
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1 loaf (13 ounces) French bread, cut into 1/2-inch cubes (about 17 cups)
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4 cups cubed multigrain bread (1/2 inch)
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1 tablespoon rubbed sage
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1 cup chicken stock
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1/2 cup white wine or chicken stock
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1 cup dried cranberries
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1/2 cup sunflower kernels, optional
Directions
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1.
In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it 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.
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2.
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.
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