Description

A delicious and easy Sheet Pan Stuffing recipe featuring rustic bread cubes toasted to perfection, sautéed onions, celery, and apples, combined with savory Italian sausage, fresh herbs, dried cranberries, and pecans. Baked on a single pan until crispy on top, this hearty stuffing is perfect for holiday dinners or cozy family meals.

Ingredients

Scale

Bread

1 loaf rustic bread, cut into 1/2-inch cubes (about 12 cups)

Vegetables & Fruit

1 large yellow onion, chopped
2 celery stalks, chopped
3 Honeycrisp apples, chopped into 1/4-inch to 1/2-inch pieces

Herbs & Seasonings

Kosher salt
Freshly ground black pepper
1 Tbsp. freshly chopped rosemary
2 Tbsp. freshly chopped sage leaves

Liquids

1/2 cup white wine
2 cups low-sodium chicken broth

Protein & Dairy

1/2 cup (1 stick) butter, cut into pieces
1 lb. sweet Italian sausage, removed from casings
2 large eggs, lightly beaten

Add-ins

3/4 cup freshly chopped flat-leaf parsley
1/2 cup chopped dried cranberries
3/4 cup chopped pecans

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Instructions

Toast the Bread Cubes: Preheat the oven to 400°F. Spread the rustic bread cubes evenly on a rimmed baking sheet. Bake for about 12 minutes until the cubes are crisped but not golden. Remove from oven and let them cool.
Sauté the Aromatics and Apples: While the bread is toasting, melt the butter in a large skillet over medium-high heat. Add the chopped onion, celery, and apples. Season with kosher salt and freshly ground black pepper. Cook while stirring occasionally for about 15 minutes until the vegetables soften and begin to turn golden. Add the white wine and simmer until nearly all the liquid has reduced. Stir in freshly chopped rosemary and sage. Transfer this mixture into a large heatproof bowl.
Cook the Sausage: Return the skillet to medium-high heat. Add the sweet Italian sausage, breaking it up into small pieces. Cook, stirring occasionally, until the sausage is fully cooked through, about 8 minutes. Pour off any excess grease. Add the cooked sausage to the bowl containing the vegetable mixture.
Combine Stuffing Ingredients: To the bowl with sausage and vegetables, add the toasted bread cubes, low-sodium chicken broth, lightly beaten eggs, chopped parsley, dried cranberries, and chopped pecans. Season generously with salt and pepper. Toss everything well until all ingredients are thoroughly combined.
Bake the Stuffing: Scrape the stuffing mixture onto a large rimmed baking sheet. Spread it out evenly into a single layer. Bake in the preheated oven for about 30 minutes until the top is crispy and the stuffing is cooked through. Serve warm for the best flavor and texture.

Notes

Use day-old or slightly stale bread for better texture in the stuffing.
Feel free to substitute dried cranberries with dried cherries or raisins.
For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
If you prefer a moister stuffing, add an extra 1/2 cup of broth.
Fresh herbs like rosemary and sage are key to authentic flavor, but dried herbs can be used in a pinch.
Ensure to drain excess sausage fat well to prevent greasy stuffing.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 8g
Sodium: 480mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 70mg