Country Stuffing
This recipe outlines a country-style stuffing, combining toasted bread cubes with sautéed celery, onions, breakfast sausage, fresh herbs, and lemon juice. Seasoned with ground pepper, it promises a savory and aromatic side dish perfect for gatherings, though it crucially requires the addition of broth for proper texture.
Equipment
- 1 Large Skillet or Dutch Oven For browning sausage and sautéing aromatics
- 1 Large Mixing Bowl For combining all ingredients
- 1 9x13 inch Baking Dish For baking the stuffing
- 1 Chef's knife For chopping vegetables and herbs
- 1 Cutting Board For preparing ingredients safely
Ingredients
Main
- 2 loaves toasted white bread or 1 crusty Italian bread cut into cubes
- one bunch celery cleaned and sliced
- 2 large onions chopped
- 1 pound of breakfast sausage
- 1/2 cup parsley leaves and/or fresh herbs whatever you have on hand thyme and oregano are my favoritesfinely chopped
- juice of one lemon
- ground pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large (e.g., 9x13 inch) baking dish.
- If using fresh bread, cut it into 1-inch cubes and spread on a baking sheet. Toast in the preheated oven for 10-15 minutes until dry and lightly golden, then set aside.
- In a large skillet or Dutch oven, cook the breakfast sausage over medium-high heat, breaking it up with a spoon, until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pan.
- Add the chopped celery and onions to the skillet with the reserved sausage fat. Sauté over medium heat for 8-10 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
- In a very large mixing bowl, combine the toasted bread cubes, cooked sausage, sautéed celery and onions, finely chopped parsley and/or fresh herbs, lemon juice, and ground pepper.
- Gradually pour in 2-3 cups of chicken or vegetable broth (not listed in the original ingredients, but essential) until the bread cubes are evenly moistened. Mix gently to combine without compacting.
- Transfer the stuffing mixture into the prepared baking dish, spreading it evenly.
- Bake, uncovered, for 30 minutes. Then, if desired, cover loosely with foil and continue baking for another 15-20 minutes, or until the stuffing is heated through and the top is golden brown and slightly crispy.
- Remove from oven and let rest for 10 minutes before serving.
Notes
The original recipe omits a crucial ingredient: liquid. To achieve a moist, cohesive stuffing, you'll need 2-3 cups of chicken or vegetable broth. Add it gradually until the bread is thoroughly moistened but not soggy. Ensure your bread is stale or lightly toasted to prevent a gummy texture. Brown the breakfast sausage well to develop deep, savory flavors. For classic stuffing depth, consider adding fresh sage to your herb blend. Deglaze the pan after sautéing aromatics to capture all flavorful bits. For a perfectly crispy top and moist interior, bake uncovered initially, then cover loosely with foil if the top browns too quickly.