Description
This Sausage & Herb Stuffing is a comforting, flavorful side dish perfect for holiday meals or any cozy dinner. Made with toasted bread cubes, savory Italian sausage, fresh herbs, sautéed vegetables, and optional dried cranberries for a touch of sweetness, this stuffing combines traditional flavors with a moist, tender texture. It can be baked separately or used to stuff a turkey, making it versatile and delicious.
Ingredients
Scale
Dry Ingredients
- 10 cups (400g) cubed bread (any bread works; whole wheat recommended)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
- 1 teaspoon dried sage (or about 2 Tbsp chopped fresh)
- 2 teaspoons dried parsley (or about 2 Tbsp chopped fresh)
- 2/3 cup (80g) dried cranberries (optional)
Vegetables and Fruit
- 1 medium onion, diced
- 3 stalks celery, thinly sliced (about 150g)
- 1 cup (about 100g) roughly chopped mushrooms
- 2 cups (240g) diced apples (about 2 medium apples)
Dairy & Meat
- 2 Tablespoons (28g) unsalted butter
- 1 pound (454g) uncooked mild Italian sausage
Liquids
- 2 and 1/4 cups (540ml) low-sodium chicken broth
Instructions
- Toast Bread Cubes: Preheat your oven to 300°F (149°C). Spread the cubed bread evenly across two large baking sheets and bake for about 15 minutes, until the bread is lightly browned and crisp. Once toasted, transfer the bread cubes to a large mixing bowl to cool.
- Sauté Vegetables and Cook Sausage: Heat the unsalted butter in a large skillet over medium-high heat. Add diced onion, thinly sliced celery, salt, and pepper. Sauté for approximately 4 minutes until the vegetables begin to soften. Next, add the chopped mushrooms along with thyme, sage, and parsley. Continue cooking for another 3 minutes. Remove the sausage meat from its casings directly into the skillet, breaking it up with a spoon. Add the diced apples and cook for around 4 minutes until sausage is nearly cooked through and apples are softened.
- Combine Ingredients: Remove the skillet from heat and stir the sausage–apple mixture into the toasted bread cubes. Pour the low-sodium chicken broth on top, add cranberries if using, and mix gently to combine all ingredients evenly.
- Optional Stuffing Step: If you plan to stuff a turkey, allow the mixture to cool completely before stuffing to prevent any food safety issues.
- Bake the Stuffing: To bake separately, preheat the oven to 350°F (177°C). Grease a 9×13-inch or 3- to 4-quart baking dish. Transfer the stuffing mixture into the prepared dish and spread evenly. Bake uncovered for 40 to 45 minutes, or until the top is lightly browned and crisped.
- Serving and Storage: Garnish the finished stuffing with fresh herbs if desired and serve warm. Cover leftovers tightly and refrigerate up to 5 days. Reheat leftovers in the microwave or oven before serving.
Notes
- Make Ahead & Freezing: For maximum flavor, prepare the recipe up to step 2 in advance. Store the cooked sausage, veggies, and apples in the refrigerator overnight, and keep the toasted bread cubes lightly covered at room temperature. Combine and bake the next day.
- The baked stuffing can be frozen for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature and reheat in a 350°F (177°C) oven for 20–25 minutes before serving.
- Vegetarian Option: Replace sausage with additional mushrooms or diced butternut squash and use vegetable broth instead of chicken broth. Cooking instructions remain the same.
- Use a 9×13-inch or similar baking dish for best results when baking separately.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 320
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 55mg
