Sausage & Herb Stuffing
While some may refer to it as stuffing and others as dressing, one thing remains certain: this sausage & herb stuffing is a must-have at any Thanksgiving feast. The dish offers a delightful combination of savory sausage, fragrant herbs, hearty mushrooms, sweet apples, and crisp bread. It is best enjoyed when partially prepared in advance, providing you with the convenience of saving time on the big day.
Ingredients
- Ingredients
- 10 cups cubed bread any type, but whole wheat is preferred
- 2 tablespoons unsalted butter
- 1 medium onion finely diced
- 3 stalks of celery thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped mushrooms
- 1 teaspoon dried thyme or equivalent fresh thyme
- 1 teaspoon dried sage or approximately 2 tablespoons fresh sage
- 2 teaspoons dried parsley or 2 tablespoons fresh parsley
- 1 pound mild Italian sausage uncooked
- 2 cups diced apples approximately 2 medium apples
- 2 and 1/4 cups low-sodium chicken broth
- Optional: 2/3 cup dried cranberries
Instructions
- Instructions
- Begin by preheating your oven to 300°F (149°C). Spread the cubed bread in a single layer across two large baking sheets. Bake for 15 minutes or until the bread becomes lightly golden and crisp. Once done, transfer the cubes to a large mixing bowl.
- In a large skillet, melt the butter over medium-high heat. Add the diced onion, sliced celery, salt, and black pepper, and sauté for around 4 minutes, or until the vegetables start to soften. Next, incorporate the mushrooms, thyme, sage, and parsley, continuing to cook for an additional 3 minutes. Crumble the sausage out of its casing into the skillet, using a spoon to break it apart. Stir in the diced apples and cook for approximately 4 minutes, until the sausage is nearly cooked through.
- Remove the skillet from heat, then mix the sausage and apple combination into the toasted bread cubes. Pour the chicken broth over the mixture, followed by the optional dried cranberries. Stir the entire mixture until thoroughly combined.
- If you plan to use the stuffing for a turkey, let it cool completely before stuffing. If baking the stuffing separately, preheat the oven to 350°F (177°C). Grease a 9x13-inch or any 3- to 4-quart baking dish, and transfer the stuffing into the dish. Bake for 40 to 45 minutes, or until the top is golden brown and crispy.
- Garnish the stuffing with fresh herbs before serving, if desired. Serve while warm.
- To store leftovers, cover tightly and refrigerate for up to 5 days. Reheat in the microwave as needed.
Notes
Notes
Make Ahead & Freezing Instructions
This stuffing reaches its full flavor potential when prepared ahead of time. To avoid the bread losing its texture, prepare the dish through step 2 and store the cooked vegetables, sausage, and apples in the refrigerator. Keep the toasted bread cubes loosely covered at room temperature. The following day, continue with step 3 and proceed with baking. For longer storage, the fully baked stuffing can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then bring to room temperature and reheat in a 350°F (177°C) oven for 20-25 minutes before serving. Vegetarian Option
You can easily convert this stuffing into a vegetarian version by replacing the sausage with additional mushrooms or diced butternut squash. Simply follow the original cooking instructions, and swap the chicken broth with vegetable broth for a fully vegetarian dish.
Make Ahead & Freezing Instructions
This stuffing reaches its full flavor potential when prepared ahead of time. To avoid the bread losing its texture, prepare the dish through step 2 and store the cooked vegetables, sausage, and apples in the refrigerator. Keep the toasted bread cubes loosely covered at room temperature. The following day, continue with step 3 and proceed with baking. For longer storage, the fully baked stuffing can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then bring to room temperature and reheat in a 350°F (177°C) oven for 20-25 minutes before serving. Vegetarian Option
You can easily convert this stuffing into a vegetarian version by replacing the sausage with additional mushrooms or diced butternut squash. Simply follow the original cooking instructions, and swap the chicken broth with vegetable broth for a fully vegetarian dish.