Sausage Stuffing
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional bread and sausage stuffing made with sautéed onions and celery, bound with eggs and broth. Herbaceous and savory, perfect for holiday tables or as a casserole side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 cups cubed bread (see notes)
- 1 stick butter (divided. Equal to 8 tbs. (I use salted butter))
- 1 large yellow onion (diced)
- 3 ribs celery (diced)
- 1 lb. ground breakfast sausage (or sweet Italian. See notes.)
- 3 cloves garlic (minced)
- 2 large eggs (whisked)
- 3 cups chicken broth (see notes)
- fresh parsley (to garnish)
- 2 teaspoons EACH: dried parsley, rosemary, thyme
- ¼ teaspoon EACH: ground sage, black pepper
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 10m
- Sodium
- 643mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 42mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 643MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.