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Sausage Stuffing with Fresh Herbs Recipe

A savory and comforting stuffing made with Italian sausage, fresh herbs, and a touch of sweetness from cranberries. Perfect for holiday gatherings or as a delicious side dish.
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Prep Time 25 minutes
Cook Time 57 minutes
Total Time 1 hour 22 minutes
Ingredients Method Notes

Ingredients
  

  • 3/4 pound sweet or spicy Italian sausage casings removed
  • 16 cups 1-inch bread cubes white or sourdough, from a 1 1/2-pound loaf
  • 2 cups yellow onion medium-diced (about 2 onions)
  • 1 cup celery medium-diced (about 2 stalks)
  • 1 cup dried cranberries
  • 8 tablespoons 1 stick unsalted butter
  • 2 Granny Smith apples cored, unpeeled, and large-diced
  • 1 cup chicken stock
  • 2 tablespoons flat-leaf parsley chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper

Method
 

  1. Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a sheet pan and bake for 7 minutes until slightly crisp. Remove from the oven, transfer the bread cubes to a large mixing bowl, and increase the oven temperature to 350°F (175°C).
  2. In a large sauté pan over medium heat, melt the butter. Add the diced onions, celery, apples, parsley, salt, and pepper, and cook for about 10 minutes until the vegetables are tender. Transfer the mixture to the bowl with the bread cubes.
  3. Using the same sauté pan, cook the sausage over medium heat for approximately 10 minutes, breaking it up with a fork, until it is browned and thoroughly cooked. Add the sausage to the bread and vegetable mixture.
  4. Pour the chicken stock over the bread mixture, then add the dried cranberries. Mix thoroughly to combine all the ingredients. Transfer the stuffing mixture into a 9×12-inch baking dish.
  5. Bake in the preheated oven at 350°F (175°C) for about 30 minutes, until the stuffing is golden brown on top and heated through in the center. Serve warm.

Notes

For a more flavorful stuffing, use a mix of both sweet and spicy Italian sausages. This stuffing can be prepared a day ahead and baked just before serving. To store leftovers, let the stuffing cool completely, then place it in an airtight container and refrigerate for up to 3 days. For longer storage, freeze the stuffing in an airtight container for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, and warm in a 350°F oven until heated through. Cover with foil to prevent the top from becoming too crispy.