ITALIAN SAUSAGE STUFFING RECIPES

Steps:

• Preheat oven to 375ºF and grease a 9x13 baking dish; set aside.
• In a large skillet over medium heat, add sausage and cook until browned, breaking the meat into small pieces, about 6 minutes.
• Using a slotted spoon, transfer to a large bowl and set aside.
• In the same skillet, add onions and celery; sauté until they start to soften, about 3 minutes – if there’s not enough fat from the sausage, add some olive oil.
• Add mushrooms and sprinkle with ground sea salt and freshly ground black pepper; cook for 4 minutes. Add garlic and sauté for 1 minute.
• Transfer mixture to the sausage and season with basil, rosemary, oregano, and thyme. Add red chili flakes only if using mild sausage; stir well. Add cranberries and bread pieces; stir to combine.
• In a mixing bowl, combine eggs, chicken broth, parsley, salt and pepper; whisk well. Add egg mixture to bread mixture and stir until well blended.
• Transfer stuffing mixture to the prepared baking dish, level it out, cover with foil and bake in the preheated oven for 25 minutes.
• Remove from the heat and allow to rest for 10 minutes before serving. Makes 8 to 10 servings
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/WrfreIBYca8

Steps:

• Preheat oven to 325°F., In a large skillet, cook sausage over medium heat for 5 minutes., Add the celery, onions and carrots., Cook and stir 5-10 minutes longer, until sausage is no longer pink and vegetables are tender., In a large bowl combine the stuffing cubes and sausage mixture. Stir in broth, eggs and parsley; toss to combine., Spoon into a greased 13-in. x 9-in. baking dish., Cover and bake for 30 minutes., Uncover and bake 10 minutes longer or until a thermometer reads 160?F and top is lightly browned.