Description
This hearty Sausage Stuffing recipe combines the savory flavors of Italian sausage with aromatic herbs, fresh apples, and classic vegetables, baked to golden perfection. Perfect as a comforting side dish for holiday dinners or family meals, its tender, moist texture with a slightly crisp top makes it irresistible.
Ingredients
Scale
Bread
- 1 pound day old bread (cut or torn into pieces to make 10 cups)
Meat
- 1 pound Italian sausage (crumbled)
Vegetables and Fruits
- 1 medium onion (chopped)
- 4 sticks celery (chopped)
- 1 medium apple (Honeycrisp preferred, chopped)
Herbs and Seasonings
- 1-2 tablespoons fresh parsley (finely chopped)
- 1-2 tablespoons fresh sage (finely chopped)
- 1-2 tablespoons fresh thyme (finely chopped)
- 1-2 tablespoons fresh rosemary (finely chopped)
- 1/2 teaspoon salt
- Pepper (to taste)
Dairy and Eggs
- 3/4 cup unsalted butter (1.5 sticks)
- 2 eggs
Liquids
- 2.5 cups chicken broth (divided)
Instructions
- Prep the Bread: Cut or tear the bread into 1-inch pieces to make about 10 cups. For best texture, dry out the bread by baking at 250°F for about an hour, tossing occasionally, then let cool.
- Combine Bread: Place the dried bread pieces into a large mixing bowl.
- Preheat Oven: Heat your oven to 350°F and position the rack in the middle.
- Cook Sausage: In a large skillet over medium-high heat, crumble and brown the Italian sausage for about 8 minutes until fully cooked and browned. Transfer sausage to the bowl with bread and drain excess fat from skillet, keeping browned bits for flavor.
- Sauté Vegetables and Apple: Melt butter in the same skillet, then add chopped onion, celery, and apple. Cook for 10-12 minutes until softened and lightly browned.
- Add Herbs: Stir in fresh parsley, sage, thyme, and rosemary to the skillet vegetables, then combine this mixture with the sausage and bread in the bowl.
- Season and Add Broth Gradually: Add salt and pepper to taste. Slowly pour in 1 1/4 cups of chicken broth while gently tossing the mixture to evenly moisten the bread without creating soggy spots.
- Mix Eggs and Broth: In a separate bowl, whisk together the eggs and remaining 1 1/4 cups chicken broth. Gradually add this to the stuffing mixture, tossing gently to incorporate fully.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish, then spread the stuffing evenly in the dish.
- Cover and Bake: Cover the dish with foil and bake for 45 minutes.
- Uncover and Brown: Remove the foil and continue baking another 45 minutes until the top is golden brown and crisp.
- Rest and Serve: Allow the stuffing to rest for about 5 minutes before serving to set and enhance flavors.
Notes
- Day-old bread is ideal for stuffing to absorb flavors without becoming mushy; if using fresh bread, dry it in the oven as described.
- Adjust herbs according to your preference but fresh herbs offer the best flavor.
- Adding the broth gradually prevents sogginess and ensures even moisture.
- You can prepare the bread cubes ahead and store them in an airtight container.
- This stuffing freezes well, so consider making extra for future meals.
