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Decoy Stuffing

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Have a recipe of your own to share?Submit a recipe here!
Decoy Stuffing


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

Powered by
    Calories 328
    Fat 23g
    Carbs 18g
    Fiber 2g
    Sugar 5g
    Protein 11g

Estimated values based on one serving size.


  1. 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.
  2. 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.
  3. 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.
  4. Add onion to skillet, cook for 5 minutes, add carrots and celery and cook for another 5
  5. minutes. Let cool slightly.
  6. Beat eggs and add to broken bread pieces. Add herbs, salt, and pepper. Add vegetables and sausage.
  7. Stir in 3⁄4 cup hot stock. Put mixture into prepared baking dish, drizzle with remaining stock.
  8. Cover with foil and bake for 30 minutes. You can stop here and refrigerate until ready to serve.
  9. 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.
  10. Enjoy!

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