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Cozy Sausage and Herb Thanksgiving Stuffing

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This easy stuffing recipe features savory sausage, fresh herbs, and toasted bread for a comforting, crowd-pleasing side dish that comes together in under an hour.

Ingredients

Scale
  • 1 loaf (about 1 pound) day-old French bread or sourdough, cut into 1-inch cubes
  • 1 pound bulk pork sausage
  • 4 tablespoons unsalted butter, plus more for greasing the dish
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage leaves, chopped (or 2 teaspoons dried sage)
  • 1 tablespoon fresh rosemary leaves, finely chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 ½ cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. If your bread isn’t stale, spread the cubes on a baking sheet and toast in the oven for 8-10 minutes until lightly golden. Let cool.
  3. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it apart, until browned and cooked through (6-8 minutes). Transfer sausage to a plate, leaving about 2 tablespoons of drippings in the skillet.
  4. Reduce heat to medium. Add the butter to the skillet with the drippings. Once melted, add the diced onion and celery. Cook until softened and translucent (5-7 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the chopped sage, rosemary, and thyme. Cook for 1 minute, stirring constantly, until fragrant.
  6. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and the onion-herb mixture. Toss gently until evenly distributed.
  7. In a separate small bowl, whisk together the chicken broth, beaten eggs, salt, and pepper. Pour this mixture evenly over the bread mixture. Toss gently and let sit for 5 minutes.
  8. Spoon the stuffing mixture into the greased baking dish. Spread evenly without pressing down.
  9. Cover the dish with aluminum foil and bake for 25 minutes.
  10. Remove the foil and bake for another 15-20 minutes, until the top is golden brown and slightly crispy.
  11. Let the stuffing rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Use day-old bread for best texture. If using fresh bread, toast cubes before using. For a vegetarian version, substitute sausage with sautéed mushrooms and roasted chestnuts or pecans. For gluten-free, use sturdy gluten-free bread and reduce broth slightly. Assemble up to 24 hours ahead and refrigerate; add 10-15 minutes to covered baking time.

Nutrition

Keywords: stuffing, Thanksgiving, sausage, herb, easy, side dish, holiday

Find it online: https://rowanrecipes.com/cozy-sausage-and-herb-thanksgiving-stuffing-easy-recipe/