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Basic Bread and Sausage Dressing - Recipe

This basic stuffing recipe is a flavorful side dish that goes well with turkey and many other meats.
view recipe online: https://www.recipetips.com/recipe-cards/t--2971/beef-and-bean-burrito.asp
Basic Bread and Sausage Dressing Recipe
Directions
  • If using your own bread to make cubes, have them cut and dried before beginning stuffing preparation. Store bought stuffing mix can also be used.
  • Fry ground sausage and crumble into small pieces. Drain grease and set crumbled sausage aside.
  • Melt the butter in a pan and add the onions and celery. Cook until onions begin to soften and turn a light golden brown. The celery should still be slightly crunchy.
  • Remove from the heat and add the sage, salt and pepper to the celery mixture.
  • Combine the bread cubes, sausage, and the onion and celery mixture in a large bowl. Stir until the ingredients are well mixed.
  • Add the broth or stock gradually to the stuffing mixture. Only add enough liquid to moisten the stuffing enough for it to hold together. Begin by adding 1 cup or less.
  • When adding liquid, remember that the eggs still need to be added, which will add a little moisture also. Taste test the stuffing to see if it is properly seasoned before adding the eggs.
  • Add more seasoning if necessary and then add the beaten eggs and stir until they are well distributed.
  • If necessary, more liquid can be added after the eggs are added to further moisten the stuffing.
  • Butter the bottom and sides of a baking dish and place the stuffing in the dish.
  • Lightly pat the stuffing in the dish and cover with foil. Bake at 350° F for 45 minutes. Remove the foil for the last 20 minutes of cooking time. Be sure the stuffing reaches 165°F before serving.
 
 
Prep Time: 1.5 hours
Cook Time: 45 minutes
Servings: 12
Ingredients
-6 cups white bread cubes, dried (approximately 1/2 lb.)
-6 cups wheat, rye, whole grain, or wild rice bread cubes, dried (approximately 1/2 lb.)
-1 pound ground pork sausage
-3/4 cup margarine
-1/2 cup finely chopped onion
-2 cups chopped celery (4 to 5 stalks)
-1 teaspoon sage
-1 teaspoon salt
-1/2 teaspoon pepper
-3 eggs
-2 cups turkey/chicken broth or stock