42min 4 ppl
Sausage Stuffing
66 minutes
4 people
Hardover 60 min or 12+ steps
66 min · 7 steps
Hard: over 60 min or 12+ steps
360 kcalper person
Protein 13g
Carbs 30g
Fats 21g
About this dish
Day-old bread cubes tossed with browned sausage meat, celery, onion and sage and baked until the top is crisp and the centre stays soft - the savoury cornerstone of the Thanksgiving table.
Allergy Info
Dairy, Gluten, Eggs, Celery
Diet Info
Meat
Ingredients
Fresh Produce
- Oniondiced1
- Celery stalksdiced3
Meat & Poultry
- Pork sausage meat300 g
Dairy & Eggs
- Unsalted butter50 g
- Eggsbeaten2
Tins & Jars
- Chicken stock350 ml
Dried Goods
- White breadcut into 2cm cubes, one day old500 g
Spices & Seasonings
- Thyme sprigsleaves picked4
- Salt0.5 tsp
- Freshly ground black pepperto taste
Utensils
- Baking tray
- Mixing bowl
- Frying pan
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Preheat the oven to 180°C and spread the bread cubes on a baking tray.
Approx. 3 minutes
2
Toast the bread cubes in the oven for 12 minutes until dry and lightly golden, then tip into a large mixing bowl.
Approx. 12 minutes
3
Cook the sausage meat in a frying pan over medium-high heat for 8 minutes, breaking it up with a spoon, until browned.
Approx. 8 minutes
4
Add the butter, onion and celery to the pan and cook for 6 minutes until softened.
Approx. 6 minutes
5
Tip the sausage mixture over the toasted bread, add the thyme, salt and pepper and toss to combine.
Approx. 4 minutes
6
Pour over the chicken stock and beaten eggs and mix until the bread is evenly moistened.
Approx. 3 minutes
7
Transfer to a baking dish and bake for 30 minutes until the top is golden and crisp.
Approx. 30 minutes
