Onion and Sausage Stuffing

Course: Side Dish

Cuisine: Christmas, North American, Thanksgiving

Prep Time: 30

Cook Time: 50

Total Time: 1 20

Servings: servings

Calories: 367kcal

Author: Lord Byron's Kitchen

Stale bread cubes are combined with onion, butter, fresh herbs, fresh cranberries, and fried sausage meat. Moistened with stock, whisked eggs, and cheese, this Onion and Sausage Stuffing just might be the most favoured side dish! Bake it in a pan on its own or stuff the turkey with it – this stuffing is delicious both ways!

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Ingredients

2 tablespoons olive oil
4 tablespoons butter
1 large onion, finely chopped
2 pounds sausage meat
2 cloves garlic, minced
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon summer savoury, finely chopped
4 cups low sodium vegetable broth or stock
6 large eggs, whisked
12 cups stale bread cut into 1/2 inch cubes (measure after cutting into cubes)
1 1/2 cups fresh cranberries
2 cups shredded cheese, you may use your favourite such as cheddar, mozzarella, gruyere, fontina, etc.
1/4 cup fresh parsley, finely chopped
non-stick cooking spray

Instructions

Heat the olive oil and butter in a large skillet over medium-high heat. Add the sausage meat and onions. Cook until the sausage meat is no longer pink. When the sausage is nearly fully cooked, add the garlic, salt, pepper, salt, thyme, and savoury. Stir to combine and cook for an additional 2-3 minutes. Remove the sausage meat mixture from the heat and allow it to cool.
In the meantime, preheat your oven to 375 degrees F.
Add the vegetable stock to a large mixing bowl along with the whisked eggs. Whisk to combine.
Transfer the prepared baguette to the mixing bowl and gently toss until all of the bread pieces are well coated and the liquid has been almost fully absorbed.
Next, add the cooled sausage meat mixture, one cup of the cranberries, cheese, and parsley to the mixing bowl as well. Toss well to combine.
Transfer the mixture to large baking dish which has been well greased with non-stick cooking spray. Top with the remaining half cup of cranberries.
Cover with aluminum foil and bake for 30 minutes.
Remove the foil and spray the surface of the stuffing with cooking spray. Bake for 15-20 minutes more until stuffing is golden brown.
Cover with foil to keep warm until ready to serve. Enjoy!

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