Best Sausage & Herb Stuffing
User Reviews
5
Best Sausage & Herb Stuffing
Description
The Best Sausage & Herb Stuffing features bread cubes dried either by air or low oven heat, which absorb the savory mixture without becoming soggy. Vegetables are sautéed in butter to develop flavor and softened texture before adding ground Italian sausage, cooked and crumbled in the same pan. Fresh herbs like rosemary, sage, and thyme infuse the dish with herbal aroma. Eggs and chicken broth bind the mixture, creating a tender yet cohesive stuffing baked until set with a slightly crisp top. This combination offers a savory, rich dish that complements roasted meats during festive meals.
This stuffing is best served warm alongside turkey, chicken, or pork. Its balance of herbs and sausage richness lends depth to holiday plates. The texture is moist but holds shape, making it easy to portion and serve.
To enhance the crispness of the top, brush with melted butter and broil briefly at the end of baking. Leftovers keep well refrigerated in an airtight container for 3 to 4 days. For a lighter variation, omit the sausage and prepare otherwise as directed.
Ingredients
- 1 pound bread 10-12 cups bread cubes*
- 1 sweet onion finely diced, large
- 3 celery finely diced, stalks
- 4 tablespoons butter or oil
- 4 cloves garlic crushed
- 1 pound ground sausage mild or spicy Italian sausage
- 1 tablespoon rosemary sage, thyme, fresh, each
- 2 egg
- ½ teaspoon paprika
- 3 - 4 cups chicken broth regular sodium
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
Instructions
- Dry Bread Cubes: Cut bread into ½-inch cubes using a serrated knife. Either let bread cubes sit out for 24-48 hours to dry or add to a 275°F oven for 40-45 minutes on a large sheet pan.
- Saute the Veggies: Once breadcrumbs are done drying out, change oven temperature to 375°F. Add butter or oil, onion, celery, crushed garlic, and ½ teaspoon salt to a large saucepan or skillet over medium heat. Saute for 7-8 minutes, or until vegetables become tender.
- Add the Meat: Push vegetables to the side of the skillet and add ground sausage. Cook for 8-10 minutes, or until cooked through. Crumble sausage using a potato masher so there are no large clumps remaining.
- Coat Breadcrumbs: Whisk together eggs, herbs, paprika, 1 cup chicken broth, remaining salt, and black pepper in a medium-sized bowl. Add dried bread cubes to an extra-large bowl and toss together with egg mixture. Pour in sautéed veggies and sausage. Mix until well combined.
- Bake in the Oven: Lightly coat a 13x9-inch baking sheet with non-stick cooking spray and pour in stuffing mixture. Pour 2 more cups of broth over the entire dish. Cover dish with aluminum foil and bake for 30-35 minutes. Remove the aluminum foil and check stuffing to see if it needs more broth. If it does, pour remaining ½ cup to 1 cup of broth over the stuffing and return to oven for 20-30 minutes.
- Serve with a sprinkle of fresh herbs and enjoy!
Notes
- Brush the top with extra melted butter before broiling to achieve a crispy crust.
- Various bread types like white, baguette, Challah, or store-bought cubes can be used successfully.
- Store leftover stuffing refrigerated in an airtight container for up to 3-4 days.
- For a vegetarian option, omit the sausage and increase vegetable proportions accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 65mg | 22% |
| Sodium | 1231mg | 51% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
