Sausage-Crouton Stuffing

Name: Sausage-Crouton Stuffing
Yield: Makes 16 cups
Cuisine: United States
Ingredients: 1 medium onion, chopped; 4 celery stalks, chopped; ½ cup drained canned water chestnuts, quartered; ½ cup (about 2 ounces) toasted and coarsely chopped pecans; 1¼ pounds challah or other egg bread, crusts trimmed, cut into ½-inch cubes; 1¼ pounds challah or other egg bread, crusts trimmed, cut into ½-inch cubes; 1¼ pounds challah or other egg bread, crusts trimmed, cut into ½-inch cubes; 1 pound sweet Italian sausage, casings removed; 2 tablespoons unsalted butter, melted; ¼ cup Chicken or Turkey Stock; Salt and freshly ground pepper; Salt and freshly ground pepper; 4 teaspoons chopped fresh sage, or ½ teaspoons ground dried; 2 tablespoons chopped fresh parsley; ¼ cup Chicken or Turkey Stock; 4 teaspoons chopped fresh sage, or ½ teaspoons ground dried

Preparation info

Makes
16
cups

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

We developed this stuffing for Bon Appetit magazine. Frankly, we thought of the name first, then created the recipe to go with it. This is a rich, earthy, and extremely delicious stuffing with great texture.

Ingredients

1¼ pounds challah or other egg bread, crusts trimmed, cut into ½-inch cubes
1 pound sweet Italian s

Americas
United States
Dinner
Side dish

Method

Preheat the oven to 300 degrees. Spread the bread cubes in a single layer on 2 large cookie sheets. Bake until crisp, about 20 minutes