Sausage Crouton Stuffing

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READY IN: 1hr 30mins
YIELD: 16 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs challah or 1 1/4 lbs other egg bread, crusts trimmed & cut into 1/2 " cubes
  • 1
    lb sweet Italian sausage link, casings removed
  • 1
    medium onion, chopped
  • 4
    stalks celery, chopped
  • 12
    cup water chestnut, drained and quartered
  • 12
    cup pecans, toasted and chopped
  • 2
    tablespoons parsley, chopped
  • 4
    teaspoons sage, chopped
  • 14
    cup chicken stock
  • 2
    tablespoons butter, melted
  • salt and pepper
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DIRECTIONS

  • Preheat the oven to 300 degrees.
  • Spread the bread cubes in a single layer on 2 large cookie sheets.
  • Bake until lightly browned and crisp, about 20 minutes.
  • Transfer to a large bowl to cool.
  • Crumble the sausage meat into a large skillet and brown over medium heat until cooked through.
  • Add to the bread cubes using a slotted spoon.
  • In the same skillet, cook the onion and celery until transparent.
  • Add to the bread cubes, again with a slotted spoon.
  • Mix in the water chestnuts, pecans, parsley and sage.
  • Add the stock and the butter and toss until fully mixed.
  • The mixture will look kind of dry.
  • Season with salt and pepper to taste.
  • You could stuff a bird with this, but I just put it into a big pan and bake after the turkey is done for about 45 minutes at 350 degrees.
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