Description

This Sausage & Herb Stuffing is a warm, savory side dish perfect for holiday meals. It combines crispy toasted bread cubes with a flavorful mixture of Italian sausage, aromatic herbs, sautéed vegetables, diced apples for sweetness, and optional dried cranberries. The stuffing can be baked separately or used to stuff a turkey, offering a classic balance of hearty and fresh flavors with a crispy, golden top.

Ingredients

Scale

Bread

10 cups (400g) cubed bread (any bread works; usually whole wheat)

Sautéed Vegetables & Herbs

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)

Sausage & Fruit

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

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Instructions

Toast the Bread: Preheat the oven to 300°F (149°C). Spread the cubed bread evenly on two large baking sheets. Bake for 15 minutes until the bread is lightly browned and crisp. Transfer the toasted cubes to a large bowl and set aside.
Sauté Vegetables and Herbs: Heat the butter in a large skillet over medium-high heat. Add diced onion, sliced celery, salt, and pepper, sautéing for about 4 minutes until the vegetables begin to soften. Add mushrooms, thyme, sage, and parsley; cook for an additional 3 minutes, allowing the herbs and mushrooms to release their flavors.
Cook Sausage and Apples: Remove the sausage from its casing and add to the skillet with the vegetable mixture. Break the sausage up with a spoon and stir in the diced apples. Continue cooking for about 4 minutes, until the sausage is nearly cooked through and the apples have softened slightly.
Combine Ingredients: Remove the skillet from heat and stir the sausage and apple mixture into the toasted bread cubes. Pour the low-sodium chicken broth over the mixture and add dried cranberries if using. Stir well to combine all ingredients evenly.
Prepare for Baking: If stuffing a turkey, allow the stuffing to cool completely before using. To bake separately, increase oven temperature to 350°F (177°C). Grease a 9×13-inch or a 3- to 4-quart baking dish. Transfer the stuffing mixture into the prepared dish, spreading it evenly.
Bake the Stuffing: Bake the stuffing for 40 to 45 minutes, or until the top is lightly browned and crisp. Remove from the oven and garnish with fresh herbs if desired. Serve warm.
Storage and Reheating: Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat covered in the microwave. For freezing, store baked stuffing for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and reheat in a 350°F (177°C) oven for 20–25 minutes.

Notes

Make Ahead & Freezing Instructions: For maximum flavor, prepare the recipe up to step 2. Store the cooked sausage-vegetable-apple mixture refrigerated overnight and keep the toasted bread cubes lightly covered at room temperature. Assemble and bake the next day.
To freeze, bake the stuffing first, then freeze for up to 3 months. Reheat in the oven before serving.
Vegetarian Option: Substitute Italian sausage with extra mushrooms or diced butternut squash and use vegetable broth instead of chicken broth. Follow the same cooking steps.
Special Tools: Large baking sheets, glass mixing bowl, and a 9×13-inch or 3- to 4-quart baking dish are recommended for best results.

Nutrition

Serving Size: 1/8 of recipe
Calories: 340
Sugar: 6g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 13g
Cholesterol: 55mg