Barefoot Contessa Sausage Stuffing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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The Big Day is coming up fast, so time to get your menu ready! Here is a fantastic and delicious stuffing recipe From The Barefoot Contessa I made this last year, and it turned out great.I am not a sage fan, so I added to the baked bread, just enough! Read more ! Simple to make, delicious and a winner! Ingredients:
1 1/2 lb round loaf white or sourdough bread, from the bakery. |
1 stick unsalted butter |
1/4 stick butter melted (for heating bread) |
dash of sage |
2 cups diced yellow onion |
melted butter |
2 stalks celery, diced. |
2 granny smith apples, unpeeled-but cored and diced |
2 tbs parsley, chopped |
1/2 tbs kosher salt |
1 tsp ground black pepper |
3/4 lb sweet or spicy italian sausage, ground. (no casings) |
1 cup chicken stock |
1 cup dried cranberries |
optional 1/2 cup pecans, choppped ( i like these or walunts!) |
Directions:
1. Preheat oven to 300.
2. Cube the bread into inch pieces, including crusts.
3. Place the bread cubes in a single layer on a baking sheet.
4. Melt 1/4 stick in microwave for a few seconds, add splash of sage. This is my addition to her great recipe.
5. Pour the melted butter over the bread and bake for 7 minutes.
6. Remove bread and place in VERY large bowl.
7. Meanwhile in a large pan, melt the butter, then add the onions, celery, apples, parsley, salt and pepper. Saute' over medium heat for 10 minutes until cooked. Add to the bread cubes.
8. In the same pan, cook the Sausage until brown and cooked through, breaking up the sausage with a fork while cooking.
9. Drain and add sausage to stuffing mixture.
10. Add the chicken stock,cranberries and (optional nuts) to the mixture, mix well with hands and pour into a lightly sprayed 9 x 12 baking dish.
11. Bake for 30 minutes until brown and hot in the middle.
12. Enjoy
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