Sausage Stuffing with Fresh Herbs
A super easy family friendly stuffing recipe filled with tender pork sausage and fresh parsley, rosemary, sage and thyme. It is sure to be a hit at your Thanksgiving table.
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 10 servings 1x
- Category: side
- Method: stove top and bake
- Cuisine: American
Scale
Ingredients
- 1 pound pork sausage
- 1/2 cup unsalted butter
- 1 medium onion finely chopped
- 3 stalks celery finely chopped
- 3 cloves garlic minced
- 2 tablespoons fresh chopped parsley
- 1 1/2 teaspoons fresh chopped rosemary
- 1 teaspoon fresh chopped sage
- 1 teaspoon fresh thyme
- 2 eggs
- 8 cups dried bread cubes
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 – 1 3/4 cups chicken stock (see notes)
Instructions
- Preheat oven to 350 degrees.
- In a large skillet over medium heat brown the sausage. When the sausage is almost browned add the butter, onion and celery; cook for an additional 3-4 minutes. Add garlic, parsley, rosemary, sage and thyme. Cook for 30 seconds stirring constantly.
- Add eggs to a large bowl; beat them lightly. Add dried bread cubes, cooked sausage/vegetable mixture, salt, pepper and chicken broth. Toss to coat and spoon into lightly greased casserole dish. Bake for 30 minutes.
Notes
- Add about 1/2 cup at a time until lightly moistened. You can always add more but you can not take it back.
- For an added touch turn the broiler on low for the last 1-2 minutes of cooking to lightly brown the top. Stay close by and monitor as I have always found broilers unpredictable.
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