The Best Thanksgiving Stuffing Recipe
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5.0
12 reviews
Excellent
The Best Thanksgiving Stuffing Recipe
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An easy Thanksgiving Stuffing recipe that is the best, savory sausage, apple, walnut stuffing made with fresh pumpernickel, sourdough and brown bread, a new holiday tradition!
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Ingredients
- 1 pound breakfast sausage bulk
- 1 medium sweet onion diced
- 2 medium Granny Smith apples diced
- 1 cup celery about 2-3 stalks, diced
- 2-3 garlic cloves
- 1 cup walnuts toasted if desired (325 degrees for 10 minutes)
- 1/4 cup parsley fresh, I used Italian flat leaf, chopped
- 2 tablespoons rosemary fresh, chopped
- 1 tablespoon thyme leaves fresh, chopped
- 1 tablespoon sage fresh (optional)
- 1 teaspoon kosher salt
- pepper fresh ground
- 12 cups bread cubes assorted
- 2 1/2 cups turkey broth
- 1/4 cup butter melted
Instructions
- Cube or tear bread into smaller pieces, set aside on a cookie sheet to dry out a bit while you assemble the rest of the stuffing. And if desired, toast walnuts; 325 degrees for 10 minutes.
- Sauté sausage and onion in a large skillet (my most favorite skillet!) over medium heat, until sausage is no longer pink, about 5-6 minutes. Toss in apples, celery and garlic, sauté another 5 minutes until apples are tender.
- Stir in walnuts, fresh parsley, fresh rosemary, fresh thyme leaves, salt and pepper. Transfer to a bowl and allow to cool 10 minutes.
- Place bread cubes in a large bowl (I have this gigantic one) and add sausage and veggie mixture, folding together. Pour chicken stock and continue to fold until well blended.
- Spoon into well buttered 3 quart or 9x13 inch baking dish (these clean up so easily!). Brush the top with melted butter, generously. Bake at 350 degrees F for 45-50 minutes or until top is brown and crusty. Garnish with a little fresh parsley if desired.
Equipments used:
Notes
- Make Ahead & Freezing Instructions
- SUBSTITUTIONS & TIPS
- Cook your sausage, onions, celery, apples and all of the herbs ahead of time and place in fridge overnight, assembling the next day.
- Assemble the entire stuffing and bake it, cooling completely. Store in fridge up to 3 days covered, when ready to reheat, place in 325 degree oven covered for about 15-20 minutes, removing the foil the last few minutes.
- Assemble the entire stuffing, cool and freeze in smaller portions (especially if you are going to stuff your turkey with it). Allow enough time for the stuffing to come to room temperature before stuffing a turkey or placing in casserole dish.
- You can actually freeze baked stuffing! YES! Make it a few weeks ahead, wrap well with buttered foil and freeze (once completely cooled). To reheat place in 325 degree F oven covered for 15-20 minutes, removing the foil the last 5 minutes.
- Instead of breakfast sausage, swap out with chorizo, Italian sausage or turkey or chicken sausage.
- Omit or replace the walnuts with pecans, hazelnuts or even chestnuts
- Use different fresh herbs, I am not a huge sage fan, so I left that out, but add it in if you'd like (1-2 tablespoons chopped)
- GLUTEN FREE? I think so! Swap out equal amounts of cubed gluten free bread
- Add a splash of maple syrup to the sausage mixture just before tossing, maybe 2 tablespoons
Nutrition Information
Show Details
Serving
1serving
Calories
598kcal
(30%)
Carbohydrates
53g
(18%)
Protein
21g
(42%)
Fat
35g
(54%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
11g
Monounsaturated Fat
10g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Sodium
1382mg
(58%)
Potassium
496mg
(14%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
523IU
(10%)
Vitamin C
10mg
(11%)
Calcium
164mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 598kcal | 30% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 35g | 54% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 1382mg | 58% |
| Potassium | 496mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 164mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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