Lunch: Sausage, Dried Cherry and Sage Stuffing

Ingredients

3 tbsp. olive oil
1 small loaf country bread (about 1 lb)
3/4 lb. Italian sausage (casings removed)
1/4 c. fresh sage
2 medium onions
Kosher salt and pepper
2 large carrots
2 stalk celery
3 c. low-sodium chicken broth
1 c. fresh flat-leaf parsley
3/4 c. dried cherries
2 large eggs

Instructions

Heat oven to 375 °F. Oil a 3-qt casserole dish. Place the bread on a rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to a large bowl.
Meanwhile, cook the sausage in a large skillet over medium heat, breaking it up with a spoon, until no longer pink, about 5 minutes. Stir in the sage; transfer to the bowl with the bread.
Return the skillet to medium heat and heat the oil. Add the onions, 1 tsp salt and 1/2 tsp pepper and cook, covered, stirring occasionally, until the onions are very tender and beginning to turn golden, 6 to 8 minutes.
Add the carrots and celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add the broth and bring to a boil. Stir in the parsley and cherries.
Transfer the vegetable mixture to the bowl and toss with the bread and sausage mixture. Fold in the beaten eggs. Transfer the mixture to the prepared baking dish, cover with foil and bake 10 minutes. Remove the foil and bake until golden brown, 15 to 20 minutes more.

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