Sausage Stuffing With Water Chestnuts
106
- Prep Time30 min
- Total Time1 h 10 min
- Makes10 servings
Streamline your turkey day prep and make this classic stuffing a day ahead. Then cover and refrigerate until ready to bake.
Ingredients
675 g loaf sliced white bread, crusts removed
1 tbsp vegetable oil
4 Italian sausages, meat removed from casings
2 cups chopped onions
1 1/2 cups finely chopped celery, including leaves
280-mL can water chestnuts, drained and coarsely chopped
1/3 cup butter
1/2 tsp salt
1 cup chicken broth
Instructions
Position oven racks in top and bottom thirds of oven. Preheat to 350F. Slice bread into 1-in. cubes. (It should measure about 10 cups.) Spread out on 2 large baking sheets. Toast in oven, stirring occasionally, rotating and switching sheets halfway through, until golden and dry, about 10 min. Transfer to a large bowl. Reduce heat to 325F.
Heat a large pot over medium-high. Add oil, then sausage meat. Using a fork, break up meat until crumbly. Cook, stirring often, until no pink remains, 3 to 5 min. Reduce heat to medium. Add onion, celery, chestnuts, butter and salt. Cook, uncovered, stirring, until onion is soft, about 5 min. Season with pepper. Stir into toasted bread. Transfer to a large baking dish. Drizzle with broth.
Bake in bottom of oven, stirring occasionally, until hot, about 30 min.
Kitchen tip
To bake stuffing at same time as turkey, position 2 racks in lower part of oven. Bake stuffing below turkey.
Nutrition (per serving)
Calories 337, Protein 11g, Carbohydrates 31g, Fat 19g, Fibre 2g, Sodium 809mg.
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