|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sausage, onion, and celery give this seasoned bread dressing great flavor, the sausage adds extra moisture. Use fresh or canned chicken broth—preferably low sodium—in this recipe, along with fresh herbs if at all possible. Dried herbs are fine, too.
This dressing is excellent with a roast turkey or turkey breast, and it goes well with a pork roast or a roasted or baked chicken dish as well.
The dressing can also be used to stuff a turkey or chicken, but use a food thermometer to make sure it has reached the safe minimum temperature. Remove stuffing from the bird after the resting time and refrigerate it within 2 hours after cooking. The center of the stuffing must reach at least 165 F/74 C. Even if the turkey or chicken has reached the minimum temperature, it must be cooked until the stuffing is done.
- 1 pound mild breakfast sausage (or sage breakfast sausage)
- 4 ounces/1/2 cup butter
- 2 medium onions (chopped, about 2 cups)
- 1 1/2 to 2 cups celery (chopped)
- 10 cups cubed French bread (or white bread)
- 2 to 3 teaspoons poultry seasoning
- 1 tablespoon fresh sage (finely chopped, or 1 teaspoon dried leaf sage, crumbled)
- 2 tablespoons fresh parsley (finely chopped)
- 1 1/2 to 1 3/4 cups chicken stock (low-sodium)
- 1 teaspoon salt (or to taste)
- Dash freshly ground black pepper
Gather the ingredients.
Lightly butter a 9-by-13-by-2-inch baking pan. Heat the oven to 350 F/180 C/Gas 4).
In a large skillet over medium heat, cook the sausage, breaking it up and stirring frequently, until it is fully cooked and no longer pink. Remove the sausage to paper towels to drain.
Wipe out the skillet with a paper towel and place it over medium-low heat. Add the butter and heat until it has melted. Add the chopped onion and celery and cook, stirring, until the vegetables have softened, about 5 to 7 minutes.
In a large mixing bowl, toss the bread cubes with the herbs and seasonings.
Add the vegetables with the butter and the drained sausage; then add the chicken broth and stir until well moistened, but not mushy.
Pack gently into the prepared baking dish and cover it tightly with foil.
Bake for 25 minutes. Remove the foil and broil for about 3 to 4 minutes, or just until browned on top.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.
- The stuffing may be made a day in advance. Cover and refrigerate overnight. Take it out of the refrigerator about 20 minutes before baking.
- Add 1 1/2 cups of chopped Granny Smith or Golden Delicious apples to the stuffing mixture. Add about 1/2 cup of dried cranberries, if desired.
- Add 1 grated or shredded carrot to the skillet along with the onion and celery.