Sausage Bread Stuffing

Sausage Bread Stuffing
Sausage Bread Stuffing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/4

    pounds challah or brioche bread cut into 1" cubes

  • 16

    about 16 cups

  • 3/4

    pound sweet and hot Italian sausage casing removed

  • 2 1/2

    cups sliced washed leeks white parts only

  • 1

    cup chopped parsley

  • 1

    can chicken broth 14-oz

Directions

Preheat oven to 350F. Place bread in large roasting pan. Bake 20 minutes, tossing once or twice, until toasted. Transfer to bowl. Heat large nonstick skillet over medium-high heat. Add sausage and leeks; cook, breaking sausage into chunks, 10 to 12 minutes, until lightly browned and cooked through. Add to bread in bowl with parsley and broth; toss until moistened. Season with 1 teaspoon each salt and pepper. Transfer to 3-qt casserole; cover with foil. Bake, covered, 35 to 40 minutes, until hot. Make Ahead: Assemble and refrigerate, covered up to 2 days ahead. Bake as directed above. Makes 14 cups. Per 1-cup serving: 220 calories, 10 g protein, 23 g carb, 10 g fat, 1 g fiber, 43 mg chol, 576 mg sodium

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