Q1: What is the difference between "stuffing" and "dressing"?

Technically, "stuffing" is cooked inside the cavity of the bird, and "dressing" is cooked separately in a baking dish. However, in modern usage, the terms are used completely interchangeably to refer to this classic bread-based side dish. Because cooking the stuffing inside the turkey can be a food safety concern and can cause the turkey to cook unevenly, we always recommend baking it separately as a "dressing."

Q2: What is the absolute best kind of bread to use for stuffing?

The best bread is a sturdy, crusty, and dry, day-old bread . You want a bread with a good, open crumb that will absorb all the delicious broth and flavors without becoming mushy. A good quality white country loaf, a French boule, a crusty sourdough, or even a rich challah or brioche are all fantastic choices.

Q3: Can I prepare my stuffing a day or two before Thanksgiving?

Yes, absolutely! This is the perfect make-ahead dish to save you time and stress on the big day. You can fully assemble the entire, unbaked stuffing, cover it tightly, and keep it in the refrigerator for up to 2 days before you plan to bake it.

Q4: How do I keep my stuffing from being too dry or too soggy?

The key to a perfectly moist (but not soggy) stuffing is the ratio of bread to liquid and fat. This recipe is very well-balanced. The most important step is to make sure your bread is sufficiently dry to begin with, so it can act like a sponge. If, after mixing, your stuffing seems a bit dry, you can add another splash or two of chicken stock. If it seems too wet, you can add another handful of dry bread cubes.

Q5: Can I cook this stuffing inside my turkey?

It is generally recommended by food safety experts (like the USDA) that you cook your stuffing in a separate dish, not inside the turkey. To be considered safe to eat, the stuffing inside the bird must reach an internal temperature of 165°F. By the time the center of the stuffing reaches this temperature, the meat of the turkey (especially the delicate breast meat) is often very overcooked and dry.

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.

Author: Grace
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 10-12 servings 1x
Category: Side Dish
Method: Baking, Sautéing
Cuisine: American

Ingredients

Scale

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

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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.

Nutrition

Serving Size: 1/12 of recipe
Calories: 350-420
Sugar: 18-24 g
Sodium: 900-1200 mg
Fat: 18-24 g
Saturated Fat: 8-11 g
Trans Fat: 0 g
Carbohydrates: 35-45 g
Fiber: 3-5 g
Protein: 10-14 g
Cholesterol: 40-60 mg

Find it online: https://www.eatswithsoul.com/sausage-and-herb-stuffing-recipe/