David's Old-fashioned Savory Sausage Stuffing
David's Old-fashioned Savory Sausage Stuffing
David's Old-fashioned Savory Sausage Stuffing

David's Old-fashioned Savory Sausage Stuffing

David Venable

This is an old fashioned turkey stuffing that's absolutely timeless in flavor. I don't stuff my turkey on Thanksgiving...I prefer to make this recipe instead.

Ingredients

  • 1 lb pork sausage, casings removed
  • 1 Tbsp butter
  • 3/4 cup onion, chopped
  • 3/4 cup celery, chopped
  • 1 large carrot, peeled and finely diced
  • 1 cup cremini mushrooms, sliced
  • 1 Tbsp fresh parsley, chopped
  • 1/2 tsp ground rosemary
  • 1/2 tsp ground thyme
  • 1 tsp ground sage
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt
  • 1 large day-old loaf of Italian bread, cubed (equal to 7-8 cups bread cubes)
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup roasted chestnuts, pre-peeled and chopped (optional)
  • 1 (14-oz) can chicken broth

Directions

Preheat the oven to 350°F. Grease a 2-qt casserole dish.
Cook and crumble the sausage in a large skillet over medium-high heat until brown. Set the sausage aside in a large bowl and drain the grease from the skillet.
In the same skillet, melt the butter. Stir in the chopped onion, celery, and carrot and sauté over medium heat for 8-10 minutes, stirring often. Stir in the mushrooms, herbs, salt, and pepper. Cover and sauté for 3-4 minutes more.
Add the bread and stir in the cooked sausage and Parmesan. Add the chopped chestnuts, if using. Gently toss the mixture and add the chicken broth, 1/4 cup or less at a time, until the bread seems moist, but not soggy.
Spoon the stuffing into the prepared baking dish, cover, and bake for 20 minutes. Remove the lid and bake for another 15 minutes, or until crusted over.

Cook's Notes

Make the stuffing slightly dry if you are going to stuff the turkey with it. It will expand and become more moist as the turkey roasts.|The bread you use should be dried overnight at room temperature, or sliced and baked in a very low oven for about an hour. Bread that's too moist will make a soggy, sticky stuffing.

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