Description
This classic Sausage Stuffing recipe combines savory Italian sausage with a medley of fresh herbs, onions, celery, and a touch of apple sweetness, all mixed with day-old bread and baked to golden perfection. Perfect as a comforting side dish for holiday meals or family dinners, this stuffing is moist yet hearty, with a fragrant herb aroma and savory depth from the browned sausage and butter-sautéed vegetables.
Ingredients
Scale
Main Ingredients
- 1 pound day old bread (cut or torn into 1-inch pieces to make about 10 cups)
- 1 pound Italian sausage, crumbled
- 3/4 cup unsalted butter (1.5 sticks)
- 1 medium onion, chopped
- 4 stalks celery, chopped
- 1 medium Honeycrisp apple, chopped
- 1–2 tablespoons fresh parsley, finely chopped
- 1–2 tablespoons fresh sage, finely chopped
- 1–2 tablespoons fresh thyme, finely chopped
- 1–2 tablespoons fresh rosemary, finely chopped
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- 2.5 cups chicken broth, divided
- 2 large eggs
Instructions
- Prep the bread: Cut or tear the bread into 1-inch pieces to yield about 10 cups. Let the bread dry out naturally for a few days at room temperature, or bake in the oven at 250°F for about an hour, tossing once or twice, until dried but not browned. Let cool.
- Add bread to bowl: Place the dried bread pieces in a large mixing bowl to prepare for combining later ingredients.
- Preheat the oven: Set your oven to 350°F and place the rack in the center position.
- Cook the sausage: In a large skillet, crumble the Italian sausage and cook over medium-high heat until browned and cooked through, about 8 minutes. Transfer sausage to the bowl with bread, and drain off fat from the skillet, leaving browned bits for flavor.
- Sauté vegetables and apple: Melt butter in the same skillet. Add chopped onion, celery, and apple, cooking for 10-12 minutes until softened and lightly browned.
- Add herbs: Stir the fresh parsley, sage, thyme, and rosemary into the skillet mixture, then add this aromatic blend to the bread and sausage bowl.
- Season and moisten: Sprinkle salt and pepper over the mixture. Gradually add half of the chicken broth (1 1/4 cups), tossing gently to evenly moisten the bread without creating soggy spots. Let the broth absorb fully.
- Mix eggs and broth: In a separate bowl, whisk together eggs and the remaining 1 1/4 cups of chicken broth. Gradually add the egg mixture to the stuffing, tossing gently to combine evenly.
- Transfer to baking dish: Grease a 9×13-inch baking dish and spread the stuffing mixture into an even layer.
- Cover and bake: Cover the dish tightly with foil and bake for 45 minutes to allow flavors to meld and stuffing to steam.
- Uncover and brown: Remove the foil and bake an additional 45 minutes until the top is golden brown and slightly crisp.
- Rest before serving: Let the stuffing rest at room temperature for about 5 minutes before serving to set and enhance flavor.
Notes
- Day-old bread is essential for the proper texture; avoid fresh bread which will become mushy.
- Adjust herbs according to preference or availability, but fresh herbs provide the best flavor.
- You can substitute chicken broth with vegetable broth for a slightly lighter taste.
- Make sure to add broth gradually to avoid oversoaking the bread.
- This stuffing can be made a day ahead and reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Side Dish
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 95 mg
Keywords: sausage stuffing, holiday stuffing, Italian sausage, herb stuffing, Thanksgiving side dish, baked stuffing
