Fancy Holiday Stuffing
- Makes: 16 servings
- Prep 25 mins
- Bake 45 mins /375 degree F
bulk pork sausage
coarsely chopped onions
unsalted butter or regular butter
whole or sliced water chestnuts, drained and coarsely chopped, or 1 medium apple, chopped
frozen chopped spinach, thawed
snipped fresh parsley
poultry seasoning (or a mixture of dried tarragon, thyme, and sage, crushed)
freshly ground pepper
torn dry white bread with crusts
- In a large skillet, cook sausage over medium-high heat for 5 to 8 minutes or until thoroughly cooked, breaking meat into small pieces. Drain fat. Transfer meat to an extra-large mixing bowl.
- In the same skillet, cook the chopped celery and onions in butter until the vegetables are tender, but not brown. Stir into sausage.
- Stir spinach, water chestnuts or chopped apple, eggs, parsley, poultry seasoning, and pepper into sausage mixture. Add bread; toss to combine. Transfer mixture to a greased 13x9x2-inch (3-quart rectangular) baking dish.
- Bake, covered, in a 325 degree F oven for about 45 minutes or in a 375 degree F oven for about 35 minutes. Makes 16 side-dish servings.
- If using unsalted butter, add 1/4 teaspoon salt. You also can use this stuffing inside the holiday turkey. Just before roasting the turkey, spoon the stuffing loosely into the body and neck cavities of the bird. (Bake any leftover stuffing in a shallow casserole, covered, in a 375 degree F oven for 30 minutes or until heated through.) When baked inside the turkey, the stuffing will be more moist than when baked in a baking dish. Makes enough stuffing for a 12- to 16-pound turkey.
(Fancy Holiday Stuffing)Servings Per Recipe 16, sodium (mg) 403, chol. (mg) 67, Fat, total (g) 16, carb. (g) 15, cal. (kcal) 233