Skillet Sausage Stuffing
Skillet Sausage Stuffing goes from simple ingredients to crowd pleasing holiday deliciousness in about 30 minutes all in your favorite cast iron skillet.
Servings: 8
Calories: 605kcal
Equipment
- 12-inch cast iron skillet
Ingredients
- 1 lb sage sausage
- 1½ cups butter 3 sticks
- ⅓ cup celery (1 rib)
- ¾ cup onion (1 medium)
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- ½ teaspoon rubbed sage
- ½ teaspoon dried thyme
- ½ teaspoon poultry seasoning
- 12 oz dried bread (package; 1 fresh loaf dried)
- 29 oz chicken broth Two - 14.5 oz cans;
Instructions
- Pre-heat oven to 350°F.
- Heat the skillet over medium high heat.
- Crumble and cook the sausage completely through, about 5 minutes.
- Drain off any renderings and transfer to a bowl; set aside.
- Return the skillet to the heat, and add the butter.
- Once the butter has melted, add the celery, onions, herbs, and seasonings.
- Cook for 4-6 minutes or until the vegetables begin to soften.
- Return the sausage to the skillet, stir well to combine and heat through.
- Begin to stir in the bread, adding the broth as needed. (see notes)
- Continue rotating between bread and broth until all the bread has been incorporated and the stuffing has reached its desired moisture.
- Cover with foil and bake for 20 minutes.
- Remove the foil and resume baking for an additional 5 minutes if a crispy top is desired.
- Serve and enjoy.
Notes
Water can be substituted for broth. White wine can be used as well as PART of the liquid need, not all.
The amount of actual liquid used to make this (or any stuffing/dressing) varies. This recipe and its written proportions should not exceed 4 cups of liquid. It will probably be closer to 2½, but I erred on the side of caution by stating 29 oz. needed.
Nutrition
Calories: 605kcal | Carbohydrates: 23g | Protein: 14g | Fat: 51g | Saturated Fat: 27g | Cholesterol: 132mg | Sodium: 1411mg | Potassium: 343mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1125IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 2mg
