Ingredients
-
675 g loaf
sliced white
bread
, crusts removed
-
1 tbsp
vegetable oil
-
4
Italian
sausages
, meat removed from casings
-
2 cups
chopped
onions
-
1 1/2 cups
finely chopped
celery
, including leaves
-
280-mL can
water chestnuts
, drained and coarsely chopped
-
1/3 cup
butter
-
1/2 tsp
salt
-
1 cup
chicken broth
Instructions
- Position oven racks in top and bottom thirds of oven. Preheat to 350F. Slice bread into 1-in. cubes. It should measure about 10 cups. Spread out on 2 large baking sheets. Toast in oven, stirring occasionally, rotating and switching sheets halfway through, until golden and dry, about 10 min. Transfer to a large bowl. Reduce heat to 325F.
- Heat a large pot over medium-high. Add oil, then sausage meat. Using a fork, break up meat until crumbly. Cook, stirring often, until no pink remains, 3 to 5 min. Reduce heat to medium. Add onion, celery, chestnuts, butter and salt. Cook, uncovered, stirring, until onion is soft, about 5 min. Season with pepper. Stir into toasted bread. Transfer to a large baking dish. Drizzle with broth.
- Bake in bottom of oven, stirring occasionally, until hot, about 30 min.
Make Ahead Tip
Stuffing can be made a day ahead. Cover and refrigerate before baking for up to 1 day.
Cooking Tip
To bake stuffing at same time as turkey, position 2 racks in lower part of oven. Bake stuffing below turkey.
Nutrition (per serving)
- Calories
- 337,
- Protein
- 11 g,
- Carbohydrates
- 31 g,
- Fat
- 19 g,
- Fibre
- 2 g,
- Sodium
- 809 mg.
