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    You are in: Home / Recipes / Sausage Stuffing With Caramelized Onions Recipe
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    Sausage Stuffing With Caramelized Onions

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    E. Nigma's Note:

    Recipe from the New York Times. I cut it in half and it's just enough for a 14-18lb bird.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place sausage in a large skillet over medium heat and cook until browned, turning frequently, 10 minutes. Remove pan from heat and transfer sausage to paper-towel-lined plate. Reserve fat in pan. Cool sausage, then chop. Return pan to stove. Add fennel, carrot, celery, leek, onion and garlic, sprinkle with salt and pepper. Sauté over medium heat, stirring frequently, until vegetables are lightly caramelized, about 10 minutes.
    2. 2
      Heat oven to 350 degrees. Place fennel seeds in a small skillet and toast over medium heat, tossing frequently, until fragrant and lightly colored, about 10 minutes. Remove from heat and set aside.
    3. 3
      In a large mixing bowl, whisk eggs and 2 cups chicken broth together. Add bread and stir until coated evenly. Add sausage, sautéed vegetables, raisins, thyme, sage and fennel seeds. If bread cubes seem dry, add additional chicken broth. Add salt and pepper to taste. Turn into a 3-quart gratin dish and cover with foil. Bake 30 minutes. Remove foil and bake until stuffing is brown, about 10 minutes more.

    Ratings & Reviews:

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    Nutritional Facts for Sausage Stuffing With Caramelized Onions

    Serving Size: 1 (374 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 720.5
     
    Calories from Fat 238
    33%
    Total Fat 26.5 g
    40%
    Saturated Fat 8.4 g
    42%
    Cholesterol 199.0 mg
    66%
    Sodium 1374.9 mg
    57%
    Total Carbohydrate 86.4 g
    28%
    Dietary Fiber 5.6 g
    22%
    Sugars 16.3 g
    65%
    Protein 34.7 g
    69%

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