– 16 ounces bread cut into 1-inch pieces day old bread if possible – 1 Tablespoon extra-virgin oil – 1 pound mild pork sausage or sweet or spicy Italian sausage, casings removed (you could use turkey, chicken, or vegan sausage) – 1/3 cup unsalted butter – 1 cup finely chopped yellow – 1 cup chopped celery from 3 stalks – 1/2 cup chopped flat-leaf parsley – 1 Tablespoon fresh chopped rosemary no stems – 1 Tablespoon fresh chopped sage – 1/2 teaspoon sea salt or more to taste – 2 cups low sodium vegetable broth – 1 egg lightly whisked
Cook Time: 40 min
What do you do with stuffing leftovers? So leftover stuffing happens to be my personal favorite! I have been known to eat it even cold right from the fridge. It makes an amazing layer in a leftover turkey sandwich! You could also heat it up with any of the other leftovers for Thanksgiving dinner part 2 like we do! Refrigerate any leftover stuffing for up to 3 days.
– You can use unseasoned stuffing cubes (use regular or even gluten-free to make a gluten-free stuffing). The other option (and the one we do) is use your own stuffing cubes by cutting your favorite variety of bread into pieces and leaving it out overnight to get stale. You could even use cornbread to make this stuffing…we use Grandmother’s Buttermilk Cornbread Stuffing. – Mom says to save some time, you could prep sausage stuffing even 8 hours in advance. Keep it covered and stored in the fridge until it’s time to bake it (or when free space opened in the oven!).
RECIPE TIPS AND FAQ’S:
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