Stuffing

Yield: 8 8 servings (approx. 1 cup per serving)

Ingredients

8 8 servings (approx. 1 cup per serving)

9 ounces stale brotchen cubed (~2)
9 ounces stale brotchen cubed (~2)
9 ounces stale rye bread, cubed
9 ounces stale rye bread, cubed
1 cup unsalted butter
1 cup unsalted butter
3 cups diced sweet onion, roughly 2 large onions
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery
2 cups diced celery
6 garlic cloves, minced
6 garlic cloves, minced
1 pound bulk hot Italian sausage
1 pound bulk hot Italian sausage
kosher salt and pepper
kosher salt and pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh sage
2 ½ cups chicken or vegetable stock
2 ½ cups chicken or vegetable stock
2 large eggs
2 large eggs

Instructions

Preheat the oven to 350 degrees F.
Preheat the oven to 350 degrees F.
Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray.
Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray.
Place the bread in a large mixing bowl.
Place the bread in a large mixing bowl.
Heat the butter in a large skillet or dutch oven over medium heat.
Heat the butter in a large skillet or dutch oven over medium heat.
Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each.
Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper - at least ½ to 1 teaspoon each.
Cook until the onions and celery soften, about 8 to 10 minutes.
Cook until the onions and celery soften, about 8 to 10 minutes.
Stir in the sageand rosemary.
Stir in the sageand rosemary.
Cook for another minute.
Cook for another minute.
Stir in 1 cup of stock.
Stir in 1 cup of stock.
Pour the onion celery mixture over the bread crumbs and toss well to coat.
Pour the onion celery mixture over the bread crumbs and toss well to coat.
In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through.
In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through.
Add sausage to the bread cubes and vegetables
Add sausage to the bread cubes and vegetables
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.
Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F.
Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F.

Nutrition

Per serving

Calories	385
Fat	22
Saturated fat	11
Trans fat	0.5
Unsaturated fat	9
Cholesterol	92
Sodium	685
Carbohydrates	31
Fiber	3
Sugar	4
Protein	14