Although I am not making the traditional Thanksgiving fare, there are still some foods that accompany the feast that I need to have, like stuffing. This stuffing recipe is great alongside roast beef, so it could be your go-to for Christmas #RoastBeast too! #ThisGirlLovesToEat
Sausage Stuffing for Beef
- 1 Pound Ground Italian Sausage (Mild or Hot – your choice)
- 1 Cup (2 Sticks) Salted Butter (1/4 Cup Melted Butter)
- 1 Cup Finely Chopped Onion
- 1 Bunch Celery (including the tops), chopped
- 1 Medium Granny Smith Apple, chopped
- 1+1/2 to 2 Cups Beef Broth (Or 1 Can Beef Consommé + water to desired moistness)
- 1 – 16 oz Bag Dried Bread Chunks for Stuffing (Any type of bread)
- 1 TBLS Chopped Parsley
- 1 Large Egg, beaten
- 1 tsp Ground Black Pepper
- Pinch Nutmeg (to taste)
Preheat oven to 350° F. Butter a 9″ x 13″ Baking pan and set aside.
In large dutch oven, brown the sausage (I like big chunks). Remove the sausage from the pan and melt the butter, scraping up the browned pieces. Add the oonion and celery and cook until onion is translucent.
Add the apple and stir the sausage back into the pan. Add the pepper and nutmeg, the parsley, and adjust the salt if needed. Turn off the heat and add your cubed bread. Slowly stir in your beef broth/Consommé and then add your egg.
Spoon the stuffing into the prepared baking dish and drizzle the melted butter over the top of the stuffing. Baker for 40 minutes covered and an additional 10 minutes or so uncovered, to crisp up the top!