Spicy Italian Sausage and Multigrain Bread Stuffing
- 1 of 1 Spread 14 cups day-old multigrain bread, cut into 3/4-inch cubes, on a rimmed baking sheet. Bake at 350 degrees until dry but not toasted, stirring, 30 minutes. Meanwhile, heat 4 tbsp unsalted butter in a large skillet over medium-high. Add 1 lb spicy Italian sausage, casings removed, and brown, about 5 minutes. Reduce heat to medium-low and add 2 finely diced medium yellow onions and 5 finely diced ribs celery. Cook until tender, about 7 minutes. Season with 1/4 tsp each salt and black pepper. In a large mixing bowl, combine bread, sausage mixture, 3/4 cup chopped lightly toasted almonds, 1/2 cup dried cranberries or dried tart cherries, 1/2 cup chopped fresh parsley, 2 tbsp chopped fresh thyme and 1 1/2 tsp orange zest. In a glass bowl, combine 4 tbsp unsalted butter and 2 cups chicken broth and microwave until butter melts, about 45 seconds. Whisk in 4 large eggs and 1 1/2 tsp salt. Pour mixture over bread cubes and gently fold with a spatula until completely coated. Let stand 15 minutes, folding halfway through. Add up to 1 cup broth, if needed. Spread mixture evenly in a 13 x 9-inch baking dish. Bake at 350 degrees until bread is golden, 35 to 45 minutes.
Servings Per Recipe: 12
Per Serving: 20 g Fat, total, 370 kcal cal., 990 mg sodium, 15 g pro., 6 g fiber, 33 g carb.