Small Batch Sausage Stuffing
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Sourdough stuffing with Italian sausage, vegetables, sage, and toasted pine nuts, baked in a small dish.
Ingredients
- ¼ cup chopped onion
- ¼ cup chopped carrots (1 carrot)
- ¼ cup chopped celery (1 stalk)
- 3 fresh sage leaves
- ½ Tbsp olive oil
- 6 oz loose Italian sausage
- ½ tsp kosher salt
- ½ cup toasted pine nuts (or walnuts/pecans)
- 1 large egg
- ½ cup low sodium chicken broth
- ¼ cup heavy cream
- 2 cups cubed sourdough bread
Equipment
- food processor
- skillet
- mixing bowl
Directions
- Heat the oven to 375°F and butter a 5-by-5-inch baking dish.
- Finely chop the onion, carrot, celery, and sage, in a small food processor if you like.
- Heat the oil in a 10-inch skillet over medium heat and brown the sausage for about 5 minutes. Move it to a bowl.
- Cook the chopped vegetables in the same pan until tender and lightly browned, and season with the salt.
- Add the vegetables to the sausage, along with the pine nuts and bread cubes, and toss.
- Whisk the egg, broth, and cream and pour it over the bread mixture. Toss until everything is evenly moistened.
- Spoon it into the baking dish and bake for 30 minutes, until the top is browned.
Nutrition
Serving: 339g | Calories: 800kcal | Carbohydrates: 36g | Protein: 28g | Fat: 63g | Saturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 218mg | Sodium: 1434mg | Potassium: 666mg | Fiber: 3.2g | Sugar: 7g | Vitamin A: 2984IU | Vitamin C: 3.1mg | Calcium: 95mg | Iron: 6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; loose Italian sausage counted as Italian pork sausage, raw, ½ cup toasted pine nuts (the first choice counted). Brands and portions vary, so use it only as an approximation.