Photo: Sam Loyd
Sausage Stuffing Recipe
12 ingredients
30 min + 1 hr 15 min
10 to 12 servings
openrecipes
There is something so comforting about foods you grew up with, especially around the holidays. That's why some people are such sticklers for tradition. My mom...
Estimated Nutrition (whole recipe, rough)
728
Calories
66g
Protein
32g
Fat
44g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Wheat Bread | 1 slice (30g) white | 79 |
| White Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Stuffing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (1-pound) unsliced wheat bread loaf , such as pain au levain (not whole or multigrain)
- 1 (1-pound) unsliced white bread loaf , such as sweet batard
- 1 pound sweet Italian sausage , casings removed
- 4 tablespoons unsalted butter (1/2 stick)
- 1 1/2 cups finely chopped celery (about 4 large stalks)
- 1 1/2 cups finely chopped yellow onion (about 1 large)
- 1 1/2 teaspoons Hungarian sweet paprika
- 2 medium garlic cloves , minced
- 1/4 cup finely chopped fresh Italian parsley
- 1 tablespoon finely chopped fresh sage leaves
- 2 teaspoons finely chopped fresh thyme leaves
- 3/4 cup (if stuffing a turkey) or 1 1/2 cups (if baking separately) low-sodium chicken broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes