Description

This Sausage & Herb Stuffing recipe is a flavorful, hearty side dish perfect for holiday meals or any special occasion. Featuring toasted bread cubes mixed with savory Italian sausage, fresh herbs, apples, mushrooms, and cranberries, this stuffing balances savory and sweet notes with a moist, tender texture. It can be baked inside a turkey or on its own, and it’s easily adaptable for vegetarians by substituting the sausage with mushrooms or butternut squash and using vegetable broth.

Ingredients

Scale

Bread

10 cups (400g) cubed bread (any bread works; whole wheat recommended)

Vegetables & Herbs

1 medium onion, diced
3 stalks celery, thinly sliced (about 150g)
1 cup (about 100g) roughly chopped mushrooms
1 teaspoon dried thyme leaves (or leaves from about 3 stalks fresh thyme)
1 teaspoon dried sage (or about 2 Tablespoons chopped fresh)
2 teaspoons dried parsley (or about 2 Tablespoons chopped fresh)

Other Ingredients

2 Tablespoons (28g) unsalted butter
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound (454g) uncooked mild Italian sausage
2 cups (240g) diced apples (about 2 medium apples)
2 and 1/4 cups (540ml) low-sodium chicken broth
Optional: 2/3 cup (80g) dried cranberries

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Instructions

Toast the Bread Cubes: Preheat your oven to 300°F (149°C). Spread the cubed bread evenly on two large baking sheets and bake for 15 minutes until the cubes are lightly browned and crisp. Remove from oven and transfer the toasted bread cubes to a large bowl.
Sauté Vegetables and Sausage: In a large skillet, melt the butter over medium-high heat. Add the diced onion, sliced celery, salt, and pepper. Sauté for about 4 minutes until the vegetables begin to soften. Stir in mushrooms, thyme, sage, and parsley, and cook for an additional 3 minutes. Remove the sausage meat from its casings and add it to the skillet, breaking it up with a spoon. Add the diced apples and cook for approximately 4 minutes until the sausage is just about cooked through.
Combine Ingredients: Remove the skillet from the heat and stir the sausage and vegetable mixture into the bowl with the toasted bread cubes. Pour the chicken broth over the mixture, then add the dried cranberries if using. Stir gently to combine all ingredients thoroughly.
Stuff or Bake: If using the stuffing to fill a turkey, allow the mixture to cool completely before stuffing. If baking the stuffing separately, preheat the oven to 350°F (177°C). Grease a 9×13-inch or 3- to 4-quart baking dish, spoon the stuffing mixture into the dish, and bake for 40-45 minutes until the top is lightly browned and crisp.
Serve and Store: Garnish with fresh herbs if desired and serve warm. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat leftovers in the microwave before serving.

Notes

Make Ahead & Freezing Instructions: For maximum flavor, prepare the recipe through step 2, then refrigerate the cooked vegetable/apple/sausage mixture overnight and keep the toasted bread cubes lightly covered at room temperature. Assemble and bake the next day starting from step 3. For long-term storage, freeze baked stuffing for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and reheat in a 350°F (177°C) oven for 20-25 minutes before serving.
Special Tools: Baking sheets, large mixing bowl, 9×13-inch or 3- to 4-quart baking dish.
Vegetarian Adaptation: Replace sausage with extra mushrooms or diced butternut squash and use vegetable broth instead of chicken broth. Follow the same cooking instructions.

Nutrition

Serving Size: 1 cup (approx. 150g)
Calories: 280
Sugar: 6g
Sodium: 450mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 12g
Cholesterol: 40mg