The Pioneer Woman Tasty Kitchen
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Wildly Delicious Easy Sausage Stuffing

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Level: Easy

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Description

This sausage stuffing has just nine ingredients and is classically delicious, super easy, and will be positively gobbled up. It’s the perfect addition to your Thanksgiving table.

Ingredients

  • 2 sticks Butter, Melted
  • 1-½ cup Chicken Stock, Plus More If Needed
  • 1 whole Egg
  • 1 pound Ground Sausage, Casings Removed, Mild Italian Is My Favorite
  • ¼ whole Onion, Finely Diced
  • 2 stalks Celery, Finely Diced
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Poultry Seasoning
  • 10 cups Bread Cubes, Dried Overnight Uncovered

Preparation

Preheat oven to 350ºF.

Whisk melted butter, stock, and egg. Set aside.

In a skillet or stove-to-oven dish (like my favorite Staub), saute sausage until browned, crispy, and cooked through, breaking it up with a spoon as you go. Add onion and celery and stir to combine. Sprinkle on the salt and poultry seasoning and cook for about 5 minutes until the veggies are soft. Turn heat off skillet or braiser. (At this point, transfer to a large baking dish, or continue in the same dish if your pan can be transferred to the oven.)

Add bread cubes to the sausage mixture and stir to combine. Pour butter mixture over entire dish. Taste a piece of bread (weird and soggy, yes) for seasoning. Add some more salt and stir if stuffing seems at all bland.

Flatten stuffing in the dish and bake for 1 hour until set and crispy at the edges and top of the dish. Devour. This is so good.

Notes:
• Use any kind of sausage you like!
• Use any kind of bread you like!
• If your bread isn’t very dry, you can quick dry it in the oven, cubed, dry, at 300ºF for 10–20 minutes until just barely toasty.
• If you don’t have poultry seasoning, sub some pinches of dried ground thyme, sage, rosemary, or any other dry herbs that you particularly like.
• To make ahead, bake this when you make it for at least 30 minutes, then finish right before serving (even a few days later is fine) at 350ºF until top is crispy. Splash a bit more stock if it gets dry in the fridge. More melted butter never hurt anything either.

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