It is safe to say that stuffing is a lot of people’s favourite side dish. At my office Christmas party last week, there was a candied cranberry stuffing that didn’t quite look right so I skipped it. I found out later I made the right choice. People try to get so fancy with stuffing, but they forget that it’s just stuffing! Don’t overthink it! This recipe is actually inspired by a stovetop stuffing my friend Dara made for Friendsgiving that was just heavenly! Once I figured out what was in it, I just had to try it myself!
This recipe holds up over time because it’s got all the basics.
Bread that has been left to dry out over night (this is key, my friends).
Sausage. I use Italian flavoured turkey sausage and love it!
Diced onion, celery, and apple.
Dried sage and thyme.
What really sells this are the apples! It’s softened after sauteing it, but the flavour really helps to blend everything! And I saved all of the leftover sauce from cooking the sausage, onions and apples to drizzle over the bread in addition to the chicken stock so this dish is savoury and seasoned to perfection!
1 medium yellow onion diced
4 celery stalks diced
2 small apples peeled and diced
4 ounces unsalted butter
salt and pepper to taste
1 teaspoon dried sage
1 teaspoon dried thyme
2 1/2 cups chicken stock
1 pound sweet Italian sausage
2 eggs beaten
8 cups dried French bread cubes
I know this isn’t Keto, but I have enjoyed bread based recipes this year like: Savoury Ham & Cheese Bread Pudding with Tomato Hollandaise, Baked Egg Bread Pudding with Spinach Cheese & Bacon, and Eggs Benedict Casserole.
HOW TO MAKE THIS CLASSIC STUFFING RECIPE
Make sure that your bread is dry. We want it to soak up everything. You can bake it, cubed in a single layer, at 200 or you can just leave it out overnight.
Cook the sausage completely and set it aside.
Melt the butter in the pan and add the vegetables, apples, and spices. Cook until soft.
In a very large bowl, mix together the dry bread, and the eggs.
Stir in the sausage, and cooked vegetables.
Pour everything into the prepared baking dish.
Pour chicken stock over the top and send it off to the oven at 350 for 20 minutes!
HOW TO MAKE THIS SIMPLE STUFFING RECIPE AHEAD
This is a great recipe because you can totally make it the night before by following some simple steps:
Do all of the steps above, but instead of putting it in the oven, just put it in the refrigerator over night.
The next day bring it out of the refrigerator in time for it to come to room temperature (about a half hour before cooking.)
Give it a good mix before putting it in the oven at 350 for 20 minutes.
Calories: 468kcal | Carbohydrates: 36g | Protein: 30g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1418mg | Potassium: 276mg | Fiber: 2g | Sugar: 5g | Vitamin A: 11% | Vitamin C: 3% | Calcium: 59% | Iron: 17%