The Best Classic Sausage and Herb Stuffing Recipe
A classic recipe for a rich and savory sausage and herb stuffing, perfect for a holiday feast. This dish starts with toasted cubes of crusty white bread, which are then combined with a flavorful mixture of browned Italian sausage, sautéed onions, celery, and tart Granny Smith apples. Dried cranberries add a touch of sweetness, and the stuffing is moistened with chicken stock before being baked in a large dish until it’s browned on top and hot throughout.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 10-12 servings
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American
Ingredients
- 16 cups 1-inch bread cubes from a 1 1/2 pound loaf of white or sourdough bread
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Instructions
- Preheat the oven to 300°F. Spread the bread cubes in a single layer on a sheet pan and bake for 7 minutes to lightly toast them.
- Raise the oven temperature to 350°F. Transfer the toasted bread cubes to a very large bowl.
- While the bread toasts, melt the butter in a large sauté pan over medium heat. Add the onions, celery, apples, parsley, salt, and pepper. Sauté for 10 minutes, until the vegetables are softened. Add this mixture to the bowl with the bread cubes.
- In the same sauté pan, cook the sausage over medium heat for about 10 minutes, breaking it up with a fork, until it is browned and cooked through. Add the cooked sausage to the bowl with the bread and vegetables.
- Add the chicken stock and cranberries to the mixture and mix well to combine.
- Pour the stuffing into a 9-by-12-inch baking dish.
- Bake for 30 minutes, until the top is browned and the stuffing is hot in the middle.
- Serve warm.
Notes
- Lightly toasting the bread cubes before mixing helps them to absorb the liquid without becoming overly mushy.
- Using the same pan to sauté the vegetables and cook the sausage builds layers of flavor.
- This is a large-batch recipe, perfect for serving a crowd at a holiday gathering.
Find it online: https://www.eatswithsoul.com/sausage-and-herb-stuffing-recipe/