Polenta and Sausage Stuffing
Transform your holiday table with this hearty and flavorful Polenta and Sausage Stuffing, a mouthwatering twist on traditional stuffing recipes. Creamy polenta forms the base of this savory dish, enriched with a medley of colorful vegetables, fragrant fresh herbs like sage and thyme, and the irresistible richness of browned Italian sausage. Baked to golden perfection with a touch of Parmesan cheese, this stuffing boasts a delightful contrast of creamy and crispy textures. Perfect as a side dish for Thanksgiving or any festive gathering, this gluten-free option offers a unique blend of comfort and sophistication. Garnished with fresh parsley, it's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups polenta
- 6 cups chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound Italian sausage (removed from casing)
- 1 medium yellow onion (finely diced)
- 3 stalks celery (finely diced)
- 1 large carrot (finely diced)
- 2 tablespoons fresh sage (minced)
- 1 tablespoon fresh thyme (leaves only)
- 2 cloves garlic (minced)
- 0.5 cups Parmesan cheese (grated)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
In a large pot, bring the chicken broth to a boil. Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, for about 30 minutes or until the polenta is thick and creamy. Stir in the butter, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Remove from heat and set aside.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8-10 minutes. Remove the sausage with a slotted spoon and set it aside.
In the same skillet, add the onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic, sage, and thyme, cooking for 1-2 minutes until fragrant.
Combine the cooked sausage and vegetable mixture with the prepared polenta in a large mixing bowl. Stir in the grated Parmesan cheese. Mix until well combined.
Spread the polenta mixture into the greased baking dish, smoothing the top with a spatula.
Bake for 25-30 minutes, or until the edges are golden and slightly crisp.
Remove from the oven and let cool for 5 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 88.3 g | 442% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 12093 mg | 526% | |
| Total Carbohydrate | 78.6 g | 29% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 17.4 g | ||
| Protein | 140.9 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1770 mg | 136% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3266 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
