Italian Sausage and Bread Stuffing

Health score
5%
Italian Sausage and Bread Stuffing
1500 min.
8
629kcal

Suggestions

Ingredients

  • large rib celery chopped
  • large eggs lightly beaten
  • 0.5 cup flat-leaf parsley coarsely chopped
  • 0.8 pound round loaf italian cut into 1-inch cubes (8 cups)
  •  garlic cloves minced
  • 0.8 cup heavy cream divided
  • 0.5 cup chicken broth reduced-sodium
  • tablespoons olive oil divided
  • medium onions chopped
  • ounces parmigiano-reggiano grated
  •  pouns sausage sweet italian divided
  • stick butter unsalted cut into pieces

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • baking pan
  • aluminum foil
  • slotted spoon

Directions

  1. Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  2. Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  3. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes.
  4. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  5. Pour off fat from skillet and wipe clean.
  6. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and 1/2 teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes.
  7. Add vegetables and bread to sausage.
  8. Whisk together eggs, 1/2 cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining 1/4 cup cream. Cover stuffing and chill.
  9. About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes.
  10. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  11. · Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature.· Stuffing can be prepared (but not baked) 4 hours before roasting turkey.· If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

Nutrition Facts

Calories629kcal
Protein9.38%
Fat72.72%
Carbs17.9%

Properties

Glycemic Index
22
Glycemic Load
1.18
Inflammation Score
-7
Nutrition Score
13.991738962091%

Flavonoids

Apigenin
8.1mg
Luteolin
0.06mg
Isorhamnetin
2.07mg
Kaempferol
0.33mg
Myricetin
0.6mg
Quercetin
8.42mg

Nutrients percent of daily need

Calories:628.85kcal
31.44%
Fat:51.17g
78.73%
Saturated Fat:26.19g
163.67%
Carbohydrates:28.33g
9.44%
Net Carbohydrates:25.97g
9.44%
Sugar:15.77g
17.53%
Cholesterol:174.68mg
58.23%
Sodium:528.03mg
22.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:14.85g
29.71%
Vitamin K:65.85µg
62.71%
Selenium:17.5µg
25%
Vitamin A:1190.47IU
23.81%
Phosphorus:192.06mg
19.21%
Vitamin B1:0.26mg
17.5%
Vitamin B2:0.29mg
17.14%
Vitamin B3:3.2mg
15.98%
Folate:56.37µg
14.09%
Calcium:139.95mg
14%
Iron:2.15mg
11.93%
Vitamin C:9.33mg
11.31%
Vitamin B6:0.22mg
10.96%
Vitamin B12:0.64µg
10.61%
Potassium:331.26mg
9.46%
Fiber:2.36g
9.44%
Vitamin E:1.35mg
9.03%
Zinc:1.32mg
8.78%
Vitamin D:1.1µg
7.36%
Vitamin B5:0.71mg
7.09%
Magnesium:25.78mg
6.45%
Manganese:0.12mg
5.83%
Copper:0.08mg
4.12%
Source:Epicurious