Herb Sausage Stuffing
Herb Sausage Stuffing is a delicious side dish for Thanksgiving, Christmas, or any time you want a savory, comfort food.
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Servings: 8 - 10
Calories: 465kcal
Equipment
- 9"x13" baking dish
- Extra Large Mixing Bowl
- Frying Pan
- Slotted Spoon
- Wooden Spoon
Ingredients
- 1 lb French Bread* (day old), or store-bought cubes
- ¾ cups Unsalted Butter 1 ½ sticks
- 1 large Yellow Onion diced
- 3 ribs Celery diced
- 3 cloves Garlic finely minced
- 1 pound Sweet Italian Sausage
- ½ teaspoon Kosher Salt
- ¾ teaspoon Black Pepper
- 1 Tablespoon Dry Rubbed Sage
- 1 teaspoon Fresh Thyme Leaves (or ½ tsp dried)
- 1 Tablespoon Chopped Fresh Rosemary
- ⅓ cup Fresh Chopped Parsley
- 1 large Egg
- 2 ¾ cups Low Sodium Turkey Broth (or chicken)
Instructions
Prep the Bread Cubes
- If using fresh bread, set it out the day before you make this so it can dry out. Or cube it and lightly toast it on a baking sheet in a 325°F oven.
- Cut the bread into cubes and place them in an extra large mixing bowl (or add store-bought stuffing cubes to the bowl, if using).
- Preheat the oven to 350°F. Use butter or cooking spray to grease a 9x13-inch baking dish.
Cook the Sausage & Veggies
- In a large frying pan, cook the sausage over medium heat for about 10 minutes, breaking up the sausage with a wooden spoon, until browned and cooked through. Use a slotted spoon to remove the sausage to a plate to cool a bit, leaving the fat in the pan.
- In the same pan, add the butter, onions and celery. Cook over medium heat, stirring occasionally, for about 7-10 minutes, or until the vegetables are soft and translucent.
- Add the garlic and any dried herbs you are using, and cook 2 more minutes.
Assemble the Stuffing
- To the bread cubes, add the cooked sausage, fresh herbs, salt and pepper, and the cooked vegetable mixture. Mix well.
- Whisk the egg into the chicken broth and add to the bread cube mixture and mix until the bread is soft and moistened. Use a little more broth or some water if you think it isn't moist enough (it will depend on how dry the bread is).
- Transfer the stuffing to the prepared baking dish.
Bake the Stuffing
- Bake uncovered for 60-70 minutes, or until golden brown and crisp on top. Internal temperature should be at least 165°F.
- Serve immediately or transfer to a slow cooker on the WARM setting (not Low or High).
Notes
1) BREAD: Look for French bread in a loaf that is sliced. They look like a regular loaf of bread but the slices are a little thicker. They weigh almost exactly 1 pound, so are perfect for this recipe. Or use Italian bread, or bread cubes from the bakery section, or boxed. Be sure to get 16-ounces of bread.
2) SAUSAGE: If you can't find the Italian sausage in bulk, look for the links and you can remove the casings (the membrane that holds the meat in a link shape). Be sure to purchase a pound.
3) MAKE AHEAD: Make the stuffing and assemble it in the baking dish up to a day ahead. Cover and refrigerate until you are ready to bake it. Follow the directions for baking in the recipe card.
Read the article for more Tips and Variations
Nutrition
Calories: 465kcal