Description
This savory Sausage Stuffing Recipe combines toasted bread cubes with a flavorful mixture of Italian sausage, sautéed onions, celery, fresh herbs, and dried cranberries, baked to golden perfection. Perfect as a traditional holiday side dish or a comforting addition to any meal.
Ingredients
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
Meat
- 1 lb. Italian sausages, casings removed
Dairy and Fat
- 6 Tbsp. unsalted butter, divided, plus more for baking dish
Other
- Kosher salt
- Freshly ground black pepper
- 1/2 cup dried cranberries
- 1 1/2 cups low-sodium chicken broth
Instructions
- Toast the Bread: Tear or slice the boule or baguettes into cubes. Spread the bread cubes evenly on baking sheets and bake in a preheated oven at 200ºF until they are dried out and toasted, about 20 minutes. Once toasted, transfer the bread cubes to a large mixing 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 finely chopped garlic, fresh sage, rosemary, and thyme leaves, and cook for an additional minute until fragrant. Season with additional salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley and remaining 3 tablespoons of butter. Remove from heat.
- Cook the Sausage: Using the same skillet, increase the heat to medium-high and add the Italian sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until the sausage is thoroughly cooked and browned, about 10 minutes.
- Combine Ingredients: Add the cooked sausage, low-sodium chicken broth, and dried cranberries to the bowl with the toasted bread cubes and sautéed vegetable mixture. Mix everything together thoroughly to combine.
- Bake the Stuffing: Transfer the stuffing mixture to the prepared greased baking dish and cover it tightly with aluminum foil. Bake in the preheated 350ºF oven until heated through and bubbling, about 45 minutes. Then uncover and continue baking until the top is golden brown and slightly crisp, about 15 minutes more.
- Garnish and Serve: Remove the stuffing from the oven and sprinkle with additional chopped fresh parsley. Serve warm as a delightful and hearty side dish.
Notes
- Using day-old bread or toasting the bread cubes sufficiently ensures the stuffing absorbs the broth well without becoming mushy.
- Remove sausage casings before cooking to distribute the meat evenly through the stuffing.
- Fresh herbs like sage, rosemary, and thyme provide aromatic depth; dried herbs can be substituted, but use less as they are more concentrated.
- Covering the casserole during baking keeps the stuffing moist, uncovering at the end helps create a crispy top layer.
- This recipe can be prepared ahead by assembling and refrigerating before baking.
- Substitute turkey sausage or chicken sausage for a leaner option if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg
