Sausage and Herb Stuffing

Sausage and Herb Stuffing is the ultimate comfort food that brings rich flavors and heartwarming aromas to your holiday table. This classic stuffing combines savory sausage, fresh herbs, and a perfect balance of vegetables to create a deliciously moist, flavorful side dish. Whether it’s for Thanksgiving, Christmas, or any family gathering, this stuffing is sure to be a hit with everyone!

Ingredients

Here’s what you’ll need for this savory, flavorful stuffing:

• 1 lb breakfast sausage (bulk, not in casings)
• 1/2 cup unsalted butter (divided)
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 8 cups day-old bread, cubed (preferably a rustic or sourdough bread)
• 1 1/2 cups chicken broth (or vegetable broth for a lighter version)
• 1/2 cup heavy cream (optional, for extra richness)
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or fresh, finely chopped)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (adjust to taste)
• 2 large eggs, beaten
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Cook the Sausage:

• In a large skillet, cook the sausage over medium heat, breaking it up into smaller pieces with a spoon. Cook until browned and fully cooked through, about 5-7 minutes. Remove from the pan and set aside, leaving the rendered fat in the skillet.

2. Sauté the Vegetables:

• In the same skillet, add 1/4 cup of butter to the sausage drippings and melt over medium heat.
• Add the chopped onion and celery. Sauté until softened and translucent, about 5-7 minutes. Add the garlic and cook for an additional 1-2 minutes until fragrant.
• Stir in the herbs: sage, thyme, rosemary, salt, and pepper. Cook for another minute to let the flavors meld together.

3. Combine Bread and Sausage Mixture:

• In a large mixing bowl, combine the cubed bread, sausage, and the sautéed vegetable-herb mixture. Toss everything together until well combined and evenly distributed.
• If the bread cubes are too large, you can gently break them down into smaller pieces. The bread should be slightly dried out for the best texture, so using day-old bread or lightly toasting it beforehand works great.

4. Add Liquids and Eggs:

• In a separate bowl, whisk together the chicken broth, heavy cream (if using), and beaten eggs.
• Slowly pour the liquid mixture over the bread mixture, tossing gently to combine. The bread should absorb the liquids, but not be soggy—add a bit more broth if you need more moisture, but stop when the stuffing looks well-hydrated.

5. Bake the Stuffing:

• Preheat your oven to 350°F (175°C).
• Grease a 9×13-inch baking dish or an equivalent-sized casserole dish with butter or cooking spray.
• Transfer the stuffing mixture to the prepared baking dish and spread it out evenly. Dot the top with the remaining 1/4 cup of butter for extra richness.
• Cover with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

6. Garnish and Serve:

• Once baked, let the stuffing cool for about 10 minutes before serving. Garnish with fresh chopped parsley for a burst of color and freshness.
• Serve warm as a side dish to your favorite holiday meals.

Nutrition Facts

Servings: 10
Calories per Serving: Approximately 300

• Total Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Carbohydrates: 19g
• Fiber: 2g
• Sugar: 4g
• Protein: 13g

Preparation Time

Total Time: 1 hour 10 minutes

• Preparation Time: 20 minutes
• Cooking Time: 50 minutes

How to Serve

• Serve this hearty sausage and herb stuffing alongside roasted turkey, ham, or prime rib for a festive meal.
• It also pairs beautifully with mashed potatoes, gravy, and cranberry sauce.
• Consider serving as a main dish for a lighter meal, or enjoy it with a fresh green salad for balance.

Additional Tips

• Day-Old Bread: For the best texture, use day-old or slightly stale bread. This allows the stuffing to absorb the liquids without getting soggy. You can also toast the bread cubes in the oven before using them in the recipe.
• Make It Ahead: You can assemble this stuffing a day or two in advance. Simply cover it tightly with foil and store it in the fridge. When ready to bake, let it sit at room temperature for 30 minutes before baking to ensure even cooking.
• Freezing: You can freeze the unbaked stuffing for up to 2 months. To reheat, let it thaw in the fridge overnight and bake as directed.
• Gluten-Free Version: Use gluten-free bread to make this stuffing suitable for gluten-sensitive guests. Just make sure the broth you use is also gluten-free.
• Extra Crispy: For an extra crispy topping, bake the stuffing uncovered for the last 15-20 minutes, as directed, to achieve that perfect golden-brown crunch on top.

Recipe Variations

• Apple and Sausage Stuffing: Add 1-2 diced apples (preferably tart varieties like Granny Smith) to the stuffing mixture for a sweet contrast to the savory sausage and herbs.
• Chestnut and Sausage Stuffing: Incorporate roasted chestnuts for a rich, nutty flavor that pairs beautifully with sausage and herbs.
• Vegetarian Stuffing: Leave out the sausage and use mushrooms or extra vegetables like carrots and zucchini for a veggie-filled version.
• Spicy Sausage Stuffing: Use a spicy Italian sausage or add some red pepper flakes for a bit of heat.

Serving Suggestions

• For Thanksgiving or Christmas: Serve alongside your holiday turkey, stuffing, mashed potatoes, and green beans for a comforting feast.
• As a Side for Weeknight Dinners: This stuffing also works wonderfully as a side dish for any weeknight meal, especially when paired with roasted chicken or pork chops.
• Stuffing Muffins: For individual servings, spoon the stuffing into muffin tins and bake for a portable and fun twist on the classic.

Freezing and Storage

• Freezing: Assemble the stuffing up to the point of baking, then freeze it in an airtight container for up to 2 months. To bake, let it thaw in the fridge overnight, then bake as directed.
• Storage: Leftover stuffing can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through. For extra crispiness, reheat uncovered.

Special Equipment

• 9×13-inch baking dish or casserole dish
• Large skillet for cooking sausage and vegetables
• Mixing bowls
• Whisk (for the egg mixture)

FAQ Section

Q1: Can I make the stuffing without sausage?
A1: Yes! You can make a delicious vegetarian version by simply omitting the sausage and adding more vegetables, such as mushrooms, carrots, or chestnuts.

Q2: Can I prepare the stuffing ahead of time?
A1: Yes, you can assemble the stuffing a day or two ahead, then refrigerate it until you’re ready to bake. Just remember to bring it to room temperature before baking to ensure even cooking.

Q3: How do I keep my stuffing from getting too dry?
A3: Make sure the bread is slightly stale or toasted so it can absorb the broth without getting soggy. Also, add enough liquid to moisten the stuffing, but avoid making it overly wet.

Q4: Can I use a different type of bread?
A4: Yes, you can use any type of bread you prefer. Sourdough, baguette, challah, or even whole grain bread work well, but day-old bread is key for the right texture.

Q5: How can I make this stuffing gluten-free?
A5: Use gluten-free bread in place of regular bread and check that your broth is gluten-free. All the other ingredients should naturally be gluten-free.

This Sausage and Herb Stuffing is a flavorful, satisfying dish that adds a hearty and comforting touch to any holiday meal. With savory sausage, aromatic herbs, and a perfect balance of textures, it’s a side dish that’s guaranteed to be loved by all!

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