Best Ever Italian Sausage Stuffing Recipe

INGREDIENTS – bread cut into 1-inch slices weighing 16 ounces if you can, use old bread. – Extra-virgin oil, 1 tablespoon – 1 pound of casing-free mild Italian sausage or sweet pork sausage (you could use turkey, chicken, or vegan sausage) – 30 grammes of unsalted butter – 1 cup of yellow, cut finely. – 3 stalks of celery, cut into 1 cup – 1 Tablespoon freshly chopped rosemary with no stems and half a cup chopped flat-leaf parsley – Sage, freshly cut, 1 tablespoon – one-half teaspoon sea salt, or more as desired. – 2 cups of vegetable broth low in salt – 1 gently whisked egg

Information of importance – Cook Time: 40 min – SERVINGS: 16 – PREP TIME: 10 mins – TYPE: Dinner

This recipe for Italian sausage stuffing is unquestionably the best ever. Every Thanksgiving, this special family dish from my mother has been served to us. Fresh herbs, onion, celery, and sausage are all included in the stuffing. We adore the buttery, soft center and crunchy top

What should you do with leftover stuffing? – So my personal fave is leftover stuffing! I've been known to eat it cold straight out of the refrigerator. It is fantastic as a layer in a sandwich with leftover turkey! Like we do, you may reheat it along with any other Thanksgiving dinner leftovers. Stuffing can last up to three days in the refrigerator

TIPS FOR COOKING AND FAQs – Stuffing cubes without seasoning can be used (use regular or even gluten-free to make a gluten-free stuffing). The alternative is to make your own stuffing cubes by slicing up your preferred bread and letting it sit out all day to become stale. This is what we do. This stuffing can also be made using cornbread; we use Grandmother's Buttermilk Cornbread Stuffing. – Mom says you might prepare the sausage stuffing up to eight hours in advance to save some time. Keep it covered and chilled until you're ready to bake it (or until an oven spot opens up

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