Sausage & Herb Stuffing
Some call it stuffing, some call it dressing, but all who have tried it agree that this sausage & herb stuffing is an essential part of a Thanksgiving meal. You'll love the comforting medley of herbs, sausage, mushrooms, apples, and bread. It tastes best if it's partially prepared ahead of time,
Foto: Sally's Baking Addiction — SallyIngredients
- 10 cups (400g) cubed bread (any bread works; I usually use whole wheat)
- 2 Tablespoons (28g) unsalted butter
- 1 medium onion, diced
- 3 stalks celery, thinly sliced (about 150g)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 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 Tbsp chopped fresh)
- 2 teaspoons dried parsley (or about 2 Tbsp chopped fresh)
- 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
Steps
Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes, or until lightly browned and crisp. Transfer to a large bowl.
Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through.
Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries, if using. Stir to combine everything.
If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, heat oven to 350°F (177°C). Grease a 9×13-inch or any 3- to 4-quart baking dish (pictured). Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top.
Garnish with fresh herbs before serving, if desired. Serve warm.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.
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