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What is a holiday dinner without a dish of homemade stuffing? And in my house, that always includes sausage, no discussion! Complete your holiday menu with a delicious and moist herb sausage stuffing. Whether you call it stuffing or dressing (stuffing in my house all day!), this will become your go-to recipe!
Stale Bread
The first step of any great stuffing recipe is stale bread. Fresh bread will just get soggy when you add all of the yummy filling, but stale bread sucks it all up and keeps its integrity. So how do you make your bread stale, on purpose? There are two ways to achieve this.
The first way takes a little bit of forethought. The night before you plan on making this dish, cube up one french bread loaf, about 16 oz., and lay it out in one layer or a dry baking sheet. Leave it out overnight to dry.
In a rush? Heat the oven to 250 and bake the cubed bread for about 30-40 minutes or until dry and slightly crispy, but not browned. Place the cubes in a 9×13 greased casserole dish and set aside.
Herb and Sausage Stuffing
Now for the good part, the mix-ins. There are so many types stuffing recipes out there. Chestnuts, cranberries, mushrooms. I’ve had them all and while all have their strengths, I always go back to herb sausage stuffing. It is warm and savory, and all smells like Thanksgiving.
Start by melting 1/3 cup of butter in a large skillet. Add in 2 small diced white onions, 3-4 diced celery stalks, and 2 minced cloves of garlic. Cook until translucent, about 5 minutes. Add in 1lb of pork sausage and break it up with a wooden spoon. Cook until no longer pink.
Add in 1/2 cup of chopped fresh parsley, 2 tbsp of chopped fresh rosemary, and 2 1/2 tbsp of chopped fresh sage. If using dried, use 1/5 of each amount. Cook for an additional 5 minutes to cook out the raw herb flavor.
Remove from heat and pour in 3 cups of low sodium chicken broth. This seems like a lot but the bread will soak it up! Next, pour in one lightly beaten egg. Stir immediately to avoid scrambling. Pour the entire mixture over the bread and stir to combine. Press down gently and bake in a 350 degree oven for 35-40 minutes our until golden brown on top and moist but not wet inside. Allow to sit for 5 minutes then serve!
Need More Holiday Side Ideas?
- Roasted Garlic Mashed Potatoes
- Green Bean Casserole
- White Truffle Mac And Cheese
- Roasted Parmesan Broccoli
- Lemon Caesar Asparagus
Herb Sausage Stuffing
Ingredients
- 16 oz stale french bread cubed
- ⅓ cup unsalted butter
- 1½ cup white onion (2 small or one large) diced
- 4 stalks celery
- 2 cloves garlic minced
- 1 lb pork sausage
- ½ cup fresh parsley chopped
- 2 tbsp fresh rosemary chopped
- 2½ tbsp fresh sage chopped
- salt and pepper to taste
- 3 cups low sodium chicken stock
- 1 egg lightly beaten
Instructions
- Cube your bread and spread it out on a baking sheet. Leave uncovered overnight to dry out. ALTERNATIVELY if you don't have time to do the day before, place in a 225 degree oven for 30-40 min. Place in a 9x13 casserole dish and set aside.
- Preheat oven to 350°
- In a large pan/pot, melt butter and add in chopped onions, celery, and garlic and saute for 5 minutes, or until veggies are tender
- Add in pork sausage and break it up into chunks with a wooden spoon. Cook until no longer pink.
- Stir in chopped herbs and season with salt and pepper to taste. Continue cooking 3-4 minutes to cook out raw herb taste.
- Remove from heat and pour in chicken stock and beaten egg. Stir immediately to avoid scrambling.
- Pour contents over bread and mix to combine. Press gently to flatten.
- Bake for 35-40 minutes, or until the top is golden brown and the inside is moist but not wet. Allow to set for 5 minutes then serve.
