Description
Don’t make the same and boring stuffing, make this Herb Stuffing with Italian Sausage and dried cranberries.
Ingredients
Scale
- 14 oz. Bag of Herb Stuffing Bread Cubes
- 32 oz. chicken stock
- 2 tbsp. olive oil
- 1 lb. Italian Sausage
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 1 c. dried cranberries
- 2 garlic cloves, minced
- 1 tsp. dried sage
- 1/2 tsp. cayenne pepper
- 1 tsp. paprika
- 3 tbsp. butter, softened
- 1 c. water
- salt and pepper to taste
Instructions
- Preheat oven to 350 Degrees
- In a large pan, add the olive oil to the pan over medium-high heat. Add the onions and celery to the pan and saute until translucent, about 5 minutes. Add the garlic and cook for another 5 minutes and reduce heat so the garlic doesn’t burn. In a separate skillet, add the Italian sausage and cook over medium-high heat until thoroughly cooked.
- In a large bowl, pour in the stuffing bread cubes and pour the chicken stock over the stuffing and allow to sit for 10 minutes to allow the bread cubes to absorb the chicken stock. Add the sauteed vegetables, Italian sausage, and dried cranberries and mix until all ingredients are evenly incorporated. Add the butter and spices (dried sage, cayenne pepper, paprika, and salt and pepper) and stir once more.
- Pour the stuffing mixture into a casserole dish and pour the cup of water (or chicken stock if you have more) around the edges of the stuffing. Sprinkle the top with pepper and more paprika (if you would like). Bake for 20 to 25 minutes or until golden on the top.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish