Savory Stuffing Recipe

Savory Stuffing Recipe

  • Makes: 10 Servings
  • Ready In: 55 mins
  • Prep Time: 20-30 mins
  • Cook Time: 35-50 mins

A holiday side dish your kids will be sure to love. Makes 10 servings

    Nutritional Information (per serving)

  • Calories: 337
  • Fat: 9g
  • Protein: 14g
  • Sodium: 629mg
  • Carbohydrates: 47g
  • Fiber: 4g
  • Sugar: 6g

Ingredients:


  1. 1 pound crusty bread such as sourdough, Ciabiatta, or bread that has garlic and herbs, cut into ½ inch cubes
    2-3 tablespoons extra-virgin olive oil
    1 medium yellow or red onion, minced
    4 cloves garlic, minced
    2 links spicy chicken or turkey sausage
    1 cup finely chopped celery
    ¼ cup chopped parsley
    1 tablespoon fresh sage, chopped (or 1 ½ tsp dry)
    3 tablespoons pine nuts
    2 cups chicken stock
    Zest of 2 lemons
    2 eggs well beaten
    Salt and pepper

Directions:

  1. Pre-heat oven to 350 degrees.

    1. If you prefer a softer stuffing do not toast the bread. If you want it firmer, cut bread on a sheet tray and toast in oven until golden.
    2. Grease a large shallow baking dish with extra-virgin olive oil or butter.
    3. In a large skillet, heat 1 tablespoon extra-virgin olive oil and add sausage (if not using sausage, start with all of the oil and add the onions.) and cook until brown.
    4. Move the sausage to a plate and add remaining oil to pan (if sausage was quite greasy, drain off most of the old oil) and add onion. Sauté until tender, about 5 minutes.
    5. Add celery and cook for 2-3 more minutes. Remove from heat and stir in herbs, nuts and salt and pepper.
    6. Take the onion and herb mixture, sausage, and the bread and stir together in a large bowl until well combined. Season with salt and pepper.
    7. Add 1 cup of the chicken stock and the eggs.
    8. Put into baking dish. Add more stock until it is sufficiently moist. Bake until the top has formed a crust and it is heated through, about 25 to 40 minutes.

    You can make up to two days ahead of time. Either mix all the ingredients together and wait to add the broth and eggs until right before cooking or you can make it and bake it 2/3 of the way, cool, then refrigerate and finish cooking/reheating Thanksgiving day.

Chef Domenica Catelli

Domenica is the national spokesperson for the Organic Trade Association’s national campaign, “Go Organic! for Earth Day.” She is a recurring judge on Iron Chef America, a guest on CBS News, “Oprah and Friends,” with Dr. Oz on XM radio, and has been featured in Vegetarian Times, Kiwi Magazine, and Oprah.com.

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