Sausage and Herb Stuffing
Now here’s a sausage stuffing recipe that stands on its own. Bob Evans® sausage, celery, onion, spices, butter, nuts, cranberries and sourdough bread come together for a flavor-packed, festive dish that simply begs to be enjoyed for the holidays and beyond.
Prep Time:
25 min
Cook Time:
1 h 15 min
Servings:
6
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Ingredients
- 1 Pound Bob Evans Original Roll Pork Sausage
- 6 Tablespoon butter
- 1 onion chopped
- 2 Cups sliced celery
- 3 cloves garlic minced
- 3 Cups chicken broth
- 2 large eggs lightly beaten
- 1 Cup chopped pecans
- 1 Cup dried cranberries
- 1 Tablespoon chopped fresh rosemary
- 2 Teaspoon minced fresh thyme
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 8 Cups cubed sourdough bread
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Bob Evans Original Roll Pork SausageInstructions
- Preheat the oven to 350F.
- Cook the Bob Evans® sausage roll in a large skillet over medium heat until sausage is browned and crumbly.
- Place sausage in a large bowl. Melt butter with drippings in skillet.
- Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are tender.
- Add vegetable mixture to sausage in bowl.
- Add broth, beaten eggs, pecans, cranberries, rosemary, thyme, salt, and pepper, stirring until blended.
- Stir in cubed bread, tossing until bread is coated.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish.
- Bake 1 hour or until center is set.
- If fresh thyme and sage are not available, you can substitute 1⁄2 tsp each dried thyme and rubbed sage.
- Serve and enjoy!
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