Sausage and Herb Stuffing Recipe - Mad Hungry with Lucinda Scala Quinn

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be homemade.

bread cubes

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain adds fiber; day-old bread reduces waste.

Start by cutting the casing of the sausage and place it in a skillet.

Cook the sausage for about 8 minutes until browned.

Add 2 tablespoons of butter to the skillet.

Add chopped onion and 3 stalks of chopped celery to the skillet; sauté until softened.

Add 2 cloves of minced garlic to the skillet and cook until fragrant.

Add 1 heaping tablespoon of finely chopped sage to the skillet.

Deglaze the pan with about 1 cup of white wine, scraping up the brown bits.

Once the wine has evaporated, add the diced bread to the skillet.

Add the cooked sausage back into the skillet with the bread.

Eyeball about 1 cup of chicken stock and pour it into the mixture to moisten it.

Cool the stuffing mixture before putting it in the bird; do not add it hot.

Season the mixture with salt and black pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens