Description
This Sausage & Herb Stuffing recipe combines toasted bread cubes with savory Italian sausage, aromatic herbs, sautéed vegetables, and sweet apples for a delightful side dish perfect for holiday meals or any comforting dinner.
Ingredients
Scale
Stuffing Base
- 10 cups (400g) cubed bread (any bread works; whole wheat recommended)
Vegetables & Herbs
- 2 Tablespoons (28g) unsalted butter
- 1 medium onion, diced
- 3 stalks celery, thinly sliced (about 150g)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (about 100g) roughly chopped mushrooms
- 1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
- 1 teaspoon dried sage (or about 2 Tbsp chopped fresh)
- 2 teaspoons dried parsley (or about 2 Tbsp chopped fresh)
Protein & Fruits
- 1 pound (454g) uncooked mild Italian sausage
- 2 cups (240g) diced apples (about 2 medium apples)
- optional: 2/3 cup (80g) dried cranberries
Liquids
- 2 and 1/4 cups (540ml) low-sodium chicken broth
Instructions
- Toast the Bread: Preheat your oven to 300°F (149°C). Spread the cubed bread evenly over two large baking sheets. Bake the bread cubes for about 15 minutes until they become lightly browned and crisp. Once done, transfer the toasted bread to a large mixing bowl.
- Sauté Vegetables and Sausage: In a large skillet over medium-high heat, melt the unsalted butter. Add the diced onion, sliced celery, salt, and black pepper. Sauté the vegetables for approximately 4 minutes until they start softening. Then add the chopped mushrooms along with the dried thyme, sage, and parsley. Cook for an additional 3 minutes to infuse the herbs with flavor. Next, squeeze the sausage meat out of its casings into the skillet, breaking it up with your spoon. Add the diced apples and continue cooking for about 4 minutes until the sausage is nearly cooked through.
- Combine Ingredients: Remove the skillet from heat. Stir the cooked sausage and vegetable mixture into the bowl with the toasted bread cubes. Pour the low-sodium chicken broth evenly over the mixture. If desired, fold in the dried cranberries to add a sweet tartness. Mix everything thoroughly to combine all flavors.
- Prepare for Baking or Stuffing: If you plan to stuff a turkey, allow the stuffing to cool completely before using to prevent food safety issues. If baking the stuffing separately, preheat the oven to 350°F (177°C). Lightly grease a 9×13-inch or any 3- to 4-quart baking dish. Spoon the stuffing mixture evenly into the prepared dish.
- Bake the Stuffing: Bake the stuffing for 40 to 45 minutes until the top is lightly browned and crisp for a perfect texture contrast. Once done, consider garnishing with fresh herbs for an added burst of flavor and aesthetics. Serve the stuffing warm as a delicious side dish.
- Storage and Reheating: Cover any leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave. For make-ahead or freezing purposes, prepare the recipe through step 2. Store the cooked mixture in the refrigerator overnight and keep the toasted bread cubes at room temperature separately. When ready to bake, combine and proceed with steps 3 through 5. Freeze baked stuffing for up to 3 months; thaw overnight in the refrigerator and reheat in a 350°F (177°C) oven for 20–25 minutes before serving.
Notes
- Make Ahead & Freezing Instructions: For optimal flavor, prepare the recipe through the sautéing step and store the components separately before combining and baking the next day. Bread texture is preserved this way.
- Freeze baked stuffing for up to 3 months; thaw overnight and reheat in oven at 350°F (177°C) for 20–25 minutes.
- Vegetarian Option: Replace the sausage with additional mushrooms or diced butternut squash and use vegetable broth instead of chicken broth. Follow same cooking instructions.
- Special Tools: Baking sheets, large glass mixing bowl, and 9×13-inch baking dish or a similar 3- to 4-quart baking dish are recommended for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
