Sausage Stuffing with Fresh Herbs

Sausage Stuffing with Fresh Herbs

A super easy, flavorful stuffing recipe filled with tender pork sausage and fresh parsley, rosemary, sage, and thyme. It is sure to be a hit at your Thanksgiving day feast.

Course side

Cuisine American

Keyword how to make sausage stuffing, sausage dressing, stuffing with sausage, what kind of sausage is best for stuffing

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 580kcal

Author Beth Pierce

Ingredients

1 pound pork sausage
1/2 cup unsalted butter
1 medium onion finely chopped
3 celery ribs 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. Reduce the heat to low and stir in the 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 to the eggs. Toss to coat and spoon into a lightly greased casserole dish. Bake for 30 minutes.

Notes

- I love pork sausage in this recipe, but you can use Italian sausage, chicken sausage, or even turkey sausage.

- Cut your celery and onions finely so that there is a little bit in every bite.

- You can buy dried bread cubes from the store, or you cut your own bread cubes and dry them out in the oven yourself. Spread them out in a single layer on a sheet pan and bake in a 300-degree oven for 40-60 minutes. You can use any bread, such as white, wheat, bagels, or even challah bread. Just make sure the bread is really dry.

- Fresh herbs are paramount to great stuffing. However, a little goes a long way. The key is a balance of herbs without being overpowering.

- Keep your add-ins like dried cranberries, apples, and mushrooms to a minimum. The bread is the binder here, and if there are too many goodies, the stuffing will not stay together.

- If you plan to use prepackaged seasoned bread cubes, omit any salt. They usually have a high sodium content, and salt can quickly take over the dish.

- Add the right amount of broth. Use low-sodium chicken broth because of its salt content. The key here is to moisten the bread. It should not be soggy or dry. Add about 1/2 cup at a time until lightly moistened. You can always add more, but you can not take it back.

Nutrition