Small Batch Sausage Stuffing

Course Side Dish

Cuisine American

Keyword holiday side dish, sausage stuffing, stuffing for two, thanksgiving for two

Prep Time 15

Cook Time 40

Total Time 55

Servings 2 servings

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

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

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.