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RECIPE
10 INGREDIENTS9 STEPS50MIN

Maple Breakfast Stuffing with Sausage

5.0
8 Ratings
Editor's Choice
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
Think of this as a savory breakfast casserole with bits of spicy sausage, sweet maple, and perfectly soft & crunchy pieces of bread. And there’s no breakfast stuffing without some baked eggs so when your stuffing has 10-15 minutes left to bake, crack over a few eggs! You won’t regret it.

50MIN

Total Cooking Time

10

Ingredients
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
Ingredients
US / METRIC
Servings:
2
Serves 2
1 lb
5 stalks
Celery, diced
3 cups
Low-Sodium Chicken Stock
4
to taste
to taste
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Directions

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Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Halve the stale Whole Wheat Bread (1) cubes ready and set aside in a large bowl.
Step 3
Heat a large skillet over medium-high heat. Add the Sausage (1 pound) and cook for 8-10 minutes, breaking apart with your spoon while cooking, until no longer pink.
Step 4
A few minutes before the sausage is done cooking, add the White Onion (1) and Celery (5 stalk) and cook 3-4 minutes until soft. Sprinkle with Salt (to taste) and Ground Black Pepper (to taste) for flavor. Taste and adjust as needed. Transfer to the bowl with the bread and toss.
Step 5
Transfer the bread mix to a baking dish, a lasagna dish works perfectly. Pour over the Pure Maple Syrup (1/2 cup), then gently toss.
Step 6
Gently pat down on the bread so it is all laid even in the pan, then evenly pour over the Low-Sodium Chicken Stock (3 cup). The bread should be soft and moist.
Step 7
Bake for 20 minutes.
Step 8
Remove from the oven and crack over the Egg (4). Sprinkle Salt (to taste)and Ground Black Pepper (to taste) to flavor the eggs. Bake for another 10-15 minutes until the egg whites are firm and the bread is toasted.
Step 9
Before serving, drizzle over one more with maple syrup and garnish with Sage Leaves (to taste).

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