Description
This classic Sausage Stuffing recipe combines toasted bread cubes, savory Italian sausage, fresh herbs, and dried cranberries for a flavorful and comforting side dish perfect for holiday gatherings or any cozy meal.
Ingredients
Units
Scale
Bread
- 1 large boule or 2 baguettes
Vegetables and Herbs
- 1 medium yellow onion, chopped
- 4 stalks celery, thinly sliced
- 2 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh sage
- 2 tsp. chopped fresh rosemary
- 2 tsp. fresh thyme leaves
- 1 Tbsp. chopped fresh parsley, plus more for serving
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dairy
- 6 Tbsp. unsalted butter, divided, plus more for greasing baking dish
Protein
- 1 lb. Italian sausages, casings removed
Other
- 1/2 cup dried cranberries
- 1 1/2 cups low-sodium chicken broth
Instructions
- Toast the Bread: Tear or slice the bread into cubes and spread them evenly on baking sheets. Bake at 200ºF until dried out and toasted, about 20 minutes. Transfer the toasted bread cubes to a large bowl.
- Sauté Vegetables and Herbs: Preheat oven to 350ºF. Grease a 13″ x 9″ baking dish with butter. In a large skillet over medium heat, melt 3 tablespoons of butter. Add the chopped onion, sliced celery, and a pinch of kosher salt. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8 minutes. Stir in the garlic, fresh sage, rosemary, and thyme and cook for about 1 minute more until fragrant. Season with salt and pepper, stir in the parsley and remaining 3 tablespoons of butter. Add this mixture to the bowl with the toasted bread cubes.
- Cook Sausage: In the same skillet over medium-high heat, cook the Italian sausage, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes.
- Combine Ingredients: Add the cooked sausage, low-sodium chicken broth, and dried cranberries to the bread and vegetable mixture. Stir well to combine. Transfer this stuffing mixture to the prepared baking dish and cover with foil.
- Bake Stuffing: Bake the covered stuffing for about 45 minutes until cooked through. Then uncover and continue baking for another 15 minutes to allow the top to become golden brown and crisp.
- Serve: Remove from oven and garnish with additional chopped fresh parsley before serving. Enjoy your flavorful sausage stuffing!
Notes
- Use day-old bread or slightly stale bread for the best texture in your stuffing. Fresh bread can make the stuffing too mushy.
- Feel free to substitute Italian sausage with turkey sausage for a leaner option.
- Dried cranberries add a subtle sweetness; you can swap them for dried cherries or omit if preferred.
- Ensure the dish is covered tightly with foil during the initial bake to keep the stuffing moist.
- Make-ahead tip: Prepare the stuffing mixture up to the baking step and refrigerate overnight. Bake on the day of serving, adding extra baking time if baking from cold.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
