Decoy Stuffing
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 8 servings
- 1 loaf white bread, unsliced, torn into 1 in (2 1/2 cm) pieces
- 1 tablespoon bacon fat
- 1 stick butter
- 1 lb Italian sausage (455 g), meat, casings removed
- 2 cups onion (300 g), diced
- 4 stalks celery, diced
- 4 carrots, chopped
- ⅓ cup fresh parsley (15 g), chopped
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- 1 ¼ cups chicken stock (300 mL)
Nutrition Info
- Calories 248
- Fat 17g
- Carbs 12g
- Fiber 3g
- Sugar 4g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 250°F. Butter a 13 x 9 x 2-inch (33 x 22 x 5 cm) baking dish and set aside.
- Scatter bead in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a large bowl.
- Preheat oven to 350°F (180°C). Melt the bacon fat and butter. Sauté broken up sausage meat for about 5 minutes. Remove with slotted spoon and set aside.
- Add onion to skillet, cook for 5 minutes, add carrots and celery and cook for another 5
- minutes. Let cool slightly.
- Beat eggs and add to broken bread pieces. Add herbs, salt, and pepper. Add vegetables and sausage.
- Stir in 3⁄4 cup hot stock. Put mixture into prepared baking dish, drizzle with remaining stock.
- Cover with foil and bake for 30 minutes. You can stop here and refrigerate until ready to serve.
- If serving, uncover and bake until top is golden, another 10 minutes. If reheating, reheat first covered, then uncover and add some slices of butter and return to oven uncovered for 5 minutes.
- Enjoy!
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