Description

This Sausage & Herb Stuffing is a comforting and flavorful side dish perfect for Thanksgiving or any festive meal. It combines savory Italian sausage, fresh herbs, tender apples, mushrooms, and toasted bread cubes, all baked to a crisp golden perfection. Whether used to stuff a turkey or baked separately, this stuffing offers a delightful blend of textures and rich, herby flavors.

Ingredients

Scale

Dry Ingredients

10 cups (400g) cubed bread (any bread works; typically whole wheat)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
1 teaspoon dried sage (or about 2 Tbsp chopped fresh)
2 teaspoons dried parsley (or about 2 Tbsp chopped fresh)
2/3 cup (80g) dried cranberries (optional)

Produce

1 medium onion, diced
3 stalks celery, thinly sliced (about 150g)
1 cup (about 100g) roughly chopped mushrooms
2 cups (240g) diced apples (about 2 medium apples)

Dairy

2 Tablespoons (28g) unsalted butter

Meat

1 pound (454g) uncooked mild Italian sausage

Liquids

2 and 1/4 cups (540ml) low-sodium chicken broth

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Toast Bread: Preheat your oven to 300°F (149°C). Spread the cubed bread evenly on two large baking sheets and toast in the oven for about 15 minutes until the bread cubes are lightly browned and crisp. Once toasted, transfer the bread cubes to a large mixing bowl.
Sauté Vegetables and Herbs: In a large skillet, melt the butter over medium-high heat. Add the diced onion, sliced celery, salt, and pepper. Sauté these vegetables for approximately 4 minutes, or until they begin to soften. Next, add the chopped mushrooms along with the thyme, sage, and parsley. Cook everything together for an additional 3 minutes to develop the flavors.
Cook Sausage and Apples: Remove the sausage meat from its casings by squeezing it out directly into the skillet with the vegetables. Break the sausage apart with a spoon to ensure even cooking. Add the diced apples to the skillet and cook for about 4 minutes, stirring frequently, until the sausage is just cooked through and the apples have softened slightly.
Combine Stuffing Mixture: Remove the skillet from the heat. Transfer the sausage and apple mixture into the large bowl with the toasted bread cubes. Pour in the chicken broth, then add the dried cranberries if you’re using them. Stir gently but thoroughly to combine all the ingredients evenly.
Prepare for Baking: If you plan to stuff a turkey, allow the stuffing mixture to cool completely before filling the bird. For baked stuffing, preheat your oven to 350°F (177°C). Grease a 9×13-inch or any 3- to 4-quart baking dish. Spoon the combined stuffing mixture into the prepared dish, spreading it in an even layer.
Bake the Stuffing: Bake the stuffing in the preheated oven for 40-45 minutes, or until the top is lightly browned and crisped to your liking. This baking step melds the flavors and gives the dish a satisfying texture contrast.
Serve and Store: Garnish the finished stuffing with fresh herbs if desired and serve warm. Any leftovers can be tightly covered and refrigerated for up to 5 days. Reheat leftovers in the microwave before serving.

Notes

This sausage and herb stuffing is a classic, essential side for Thanksgiving or any holiday feast, loved for its comforting blend of herbs, sausage, mushrooms, apples, and toasted bread.
Partially preparing the stuffing ahead of time saves significant effort on the big day and allows flavors to develop.
If stuffing a turkey, always let the mixture cool completely before filling to ensure safety and proper cooking.
For added texture and sweetness, consider the optional addition of dried cranberries.
Store leftovers properly in an airtight container and consume within 5 days for best quality and safety.

Nutrition

Serving Size: 1 cup (approx. 150g)
Calories: 320 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 55 mg