Sausage Stuffing

By Lucy Olschan November 8, 2014

Prep Time : 10 minutes. Cook Time : 45 minutes Yield : 6 servings Allergens : dairy, gluten

Ingredients

Bread - best is one day old, I use slices of portuguese bread, italian or white also work
Sausage - any is fine (3 links, casings removed) - I like maple breakfast sausage (8 small links)
Onion - 1 yellow, diced
Celery - 2 stalks, diced
Butter - 3 table spoons
Eggs - 2 large
Milk - 1/2 cup
salt and pepper - to taste
garlic and onion powder - 1 tea spoon
chives - 2 tea spoons
parsley - 1 table spoon
Ground Nutmeg - 1/2 tea spoon
Dried Oregano - 1/2 tea spoon

Instructions

Cube the bread and place it in a large mixing bowl. In a sauté pan, melt the butter over medium heat and add the onions and celery. Sauté over medium heat for 5 minutes, until the vegetables are softened. Add the sausage and cook for additional 7 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking (dice the sausage if using breakfast sausage with casings on). Add the mixture to the bread cubes.

Add all the spices. Break eggs and mix with the milk. Pour eggs over the bread mixture, adding more milk if needed so that all bread is soaked well, mix well, and pour into a baking dish. Cover with aluminum foil and bake for 30 minutes, until browned on top and hot in the middle. If cooking with a roasted chicken, just add it to the oven for the last 30 minutes. Serve warm.

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