Sausage Brioche Stuffing

Sausage Brioche Stuffing
Ready to dress up your holiday stuffing recipe? Trisha of The Lazy Mom Cooks blog concocted a flavorful recipe update to traditional stuffing.
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  1. 2 ribs celery
  2. 1/2 onion, diced
  3. 3 cloves garlic, minced
  4. 2 tablespoon chopped, fresh sage
  5. 6 brioche or butter flake rolls
  6. 1/2 tube sage sausage, browned
  7. 2 cups chicken stock
  8. 1 cup dried blueberries
  9. salt and pepper to taste
  1. Preheat oven to 350 F.
  2. Chop rolls into cubes and lay in a single layer on a cookie sheet. Bake for 10-15 minutes until dried out. (They should feel like croutons.)
  3. In a skillet, brown the sausage, remove to another bowl once cooked—do not drain fat.
  4. Add in the onions and celery and cook over medium heat until translucent and soft. Add olive oil if the sausage didn’t render enough fat.
  5. Add in the garlic and cook for about 2 minutes, or until the garlic fragrance has subsided.
  6. Turn the heat off. Transfer the cubed bread to a big bowl. Add sage, sausage, blueberries and celery-onion mixture. Mix the contents together.
  7. Slowly begin to add chicken stock, one cup at a time mixing with ingredients.
  8. When the bread clumps together when squeezed, then you’ve added enough.
  9. Take a quick taste, you’ll probably want to add pepper more than salt, because the chicken stock already has a lot of sodium.
  10. Transfer completed stuffing to a casserole dish and bake for 30 minutes uncovered. If you want to get a nice crust on top, add a few pats of butter to the top before baking.
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