Nightshade Free Sausage Stuffing

Total time1 hr 15 min

Prep time20 min

Cook time55 min

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Ingredients

8 servings

1 lb italian sausage, casings removed
Sendik's Original Italian Sausage Botto's Sweet Italian Sausage, 4 lbs.
See all
4 tbsp unsalted butter
3 stalks celery, finely diced
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tbsp fresh thyme leaves
1 tbsp fresh sage, finely chopped
½ tsp dried rosemary
½ tsp black pepper
½ tsp salt
12 oz day-old white bread, cut into ¾-inch cubes (about 10 cups)
2 ½ cups chicken broth
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Spread the bread cubes in a single layer on a rimmed sheet pan and bake for 12–15 minutes, turning once halfway through, until dry and lightly golden at the edges. Transfer to a large mixing bowl.
2
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C). Transfer the sausage to the bowl with the bread cubes, leaving the rendered fat in the skillet.

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