– 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.
Do you put egg in sausage stuffing? Absolutely! Egg helps to bind the ingredients together and adds a richness that really takes it up a notch. It also adds moisture, so if your stuffing is too dry, adding an egg can be just the thing you need! Just make sure not to overcook it, or else you'll end up with rubbery chunks of scrambled egg in there. Why do you put eggs in stuffing? Adding eggs to stuffing not only makes it more moist, but also helps bind the ingredients together and adds a richer flavor. The egg also provides protein and other essential nutrients like calcium and vitamin D. So not only does it make the stuffing taste better, but it's actually good for you too!
RECIPE TIPS AND FAQ’S:
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