One of my favorite things to make around the holidays is stuffing. I don’t always stay home, so when I don’t I still make this around the Thanksgiving. It’s the stuffing I’ve grown up and I have to always make it! Super simple. When I usually make it I don’t make a turkey to stuff it in. However, I will explain to you in this recipe how to enjoy it either way. I prefer stuffing to have some texture to it and not be super soggy. Just how I like it.
Italian Sausage Stuffing
1 lb ground Italian Sausage
1 loaf of white bread, cut into small cubes and toasted
1 stick butter, melted
3 garlic cloves, minced
4 celery stalks, diced
1 large onion, diced
1-2 cup turkey or chicken broth
salt, to taste
pepper, to taste
Direction: Heat a medium sauté pan on medium high heat. Add in the Italian sausage and cook until browned, breaking up the meat as it cooks. Once cooked remove sausage from pan and drain on paper towel and set aside. Leave some fat in the pan to cook the veggies but drain the rest. Add in the garlic and onion and cook 2-3 minutes until fragrant. Next add in the chopped celery, sauté until slightly tender. Add in butter and let melt completely. Season with salt and pepper to taste. Add the sausage back to the pan and mix completely.
Add toasted bread cubes into a large baking pan or dish. (I use a disposable half try aluminum pan.) Mix the sauage mixture with the bread fully coating it.
If you are going to stuff some into a turkey, take half of the stuffing (or whatever fits) and add into the turkey cavity. Once you remove the turkey from the oven remove the stuffing and mix well with the remaining stuffing.
If you aren’t stuffing into a cavity, drizzle the stuffing with turkey or chicken broth. Add as much liquid as you like. This depends on if you like your stuffing on the wetter side or dryer side.
Add the stuffing to a 350° oven and bake until warmed through. About 20-25 minutes. Remove from oven and enjoy.