Description
This classic Sausage Stuffing recipe combines savory Italian sausage with fresh herbs, aromatics, and rustic bread cubes to create a flavorful and hearty side dish perfect for Thanksgiving or any special gathering. Enhanced with optional dried cranberries or nuts, this stuffing offers a perfect balance of savory and sweet with a moist, tender texture from butter, chicken broth, and eggs.
Ingredients
Scale
Sausage and Vegetables
- 1 pound bulk Italian sausage (sweet or hot, your preference)
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper (plus more to taste)
Bread and Liquids
- 1 loaf (about 1 pound) day-old bread (French or sourdough), cut into 1-inch cubes
- 1 cup chicken broth (low sodium preferred)
- 1/2 cup melted unsalted butter
- 2 large eggs, lightly beaten
Optional Add-ins
- 1/2 cup dried cranberries or cherries
- 1/2 cup chopped pecans or walnuts
Instructions
- Prepare the sausage and aromatics: In a large skillet over medium heat, cook the bulk Italian sausage until browned and cooked through, breaking it up with a spoon as it cooks. Remove excess fat if necessary. Add the chopped yellow onion and celery to the skillet and sauté until softened, about 5 minutes. Stir in the fresh parsley, sage, thyme, and dried rosemary, cooking for another 1-2 minutes until fragrant. Season with salt and black pepper to taste.
- Combine bread and sausage mixture: In a large mixing bowl, place the day-old bread cubes. Pour the cooked sausage and vegetable mixture over the bread and gently toss to combine evenly.
- Add liquids and eggs: In a separate bowl, whisk together the chicken broth, melted unsalted butter, and lightly beaten eggs. Pour this mixture over the bread and sausage. Gently fold everything together to moisten the bread cubes thoroughly but without crushing them. Add optional dried cranberries or cherries and nuts if using, folding them in evenly.
- Transfer to baking dish: Preheat your oven to 350°F (175°C). Transfer the stuffing mixture to a greased 9×13-inch baking dish and spread it evenly.
- Bake the stuffing: Bake in the preheated oven for 40-45 minutes, until the top is golden brown and crispy and the stuffing is set and warmed through. If you prefer a moister stuffing, cover the dish loosely with foil during baking and remove foil in the last 10 minutes to brown the top.
- Serve warm: Remove from oven and let stand for 5 minutes before serving as a delicious and flavorful Thanksgiving side dish.
Notes
- Using day-old bread is essential to absorb the flavors without becoming mushy.
- Adjust salt according to the saltiness of your sausage and broth.
- Customize with your favorite herbs or swap poultry sausage for Italian sausage for a milder flavor.
- Optional dried fruits add a touch of sweetness and nuts add texture.
- Can be made a day ahead; refrigerate after assembling and bake fresh before serving.
Keywords: sausage stuffing, Thanksgiving stuffing recipe, Italian sausage stuffing, holiday side dish, savory stuffing