Sausage Bread Stuffing

By Eyeleen

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

Preparation

Step 1

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