Bacon and Sausage Stuffing
Dressing is a must-make for every big holiday! This easy recipe is savory and delicious - you'll love the flavors! Prep this recipe up to 2 days in advance!
Servings 8 servings
Calories 432kcal
Ingredients
- 1 pound pork sausage
- 4 slices bacon cooked and crumbled
- 3 stalks of celery chopped (about 1 cup)
- 1 onion diced (about 1 cup)
- 2 cloves garlic
- 1 tablespoon olive oil
- 12 ounce bag of herb-seasoned stuffing (I used the Pepperidge Farm brand)
- 1 egg beaten
- ¼ cup grated parmesan cheese
- ¼ cup minced parsley
- ½ teaspoon black pepper
- 3 cups chicken broth
Instructions
- Preheat oven to 350 degrees. Prepare a 9x13 baking dish by spraying with. non-stick cooking spray, set aside.
- In a large skillet over medium heat, cook the bacon until crispy, remove from the pan, drain on a paper towel and crumble.
- Remove excess oil from the pan. Then in the same skillet, brown the sausage, breaking up as it browns.
- Add the diced onions and chopped celery, season with salt and pepper. Saute for about 5 minutes, until the vegetables are soft.
- Pour the stuffing into a large bowl. Add the bacon, vegetable sausage mixture, beaten egg, herbs and parmesan cheese. Mix lightly to combine.
- Slowly add the chicken broth. Mix until the bread is softened (not soggy) and coated.
- Transfer to the prepared casserole dish. Bake uncovered 60-75 minutes or until the the top of the casserole is golden brown and crispy.
Nutrition
Calories: 432kcal | Carbohydrates: 35g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1423mg | Potassium: 335mg | Fiber: 2g | Sugar: 5g | Vitamin A: 272IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 3mg