Description
A hearty and savory Chicago Style Stuffing made with toasted bread cubes, flavorful Italian sausage, tender celery and onions, and classic herbs. Baked until golden and crisp on top with a moist, flavorful center.
Ingredients
Scale
- 10 cups cubed day old bread
- 1 pound Italian sausage
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 2 cups chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit and lightly grease a casserole dish.
- In a large skillet over medium heat, cook Italian sausage until browned and fully cooked. Remove from skillet and set aside.
- In the same skillet, melt butter. Add diced celery and diced onion and cook for about 5 minutes until softened.
- In a large mixing bowl, combine cubed bread, cooked sausage, sautéed vegetables, chopped parsley, dried sage, dried thyme, salt, and black pepper.
- Gradually pour in chicken broth, tossing gently until the bread is evenly moistened but not overly saturated.
- Transfer the mixture to the prepared casserole dish and spread evenly.
- Bake for 30 to 35 minutes until the top is golden brown and slightly crisp.
- Remove from oven and let rest for 10 minutes before serving.
Notes
- Use day old or lightly toasted bread for best texture.
- Add chicken broth gradually to control moisture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg