1 Video | Photo: Sausage and Herb Stuffing Recipe
Ingredients
- 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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By Impnjmom
NJ
on December 28, 2011
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Easy, delicious and adaptable! Made it at Thanksgiving with turkey and then changed the flavors up for Christmas pork loin. I used potato bread cubes and agree that more stock is needed. I also cut the amount of sausage and butter to lighten it up with the other rich food we had.
By Candice Abrego
on December 23, 2011
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Made this for Thanksgiving and everyone raved about how wonderful it was! I used sourdough and it crisped up perfectly on the top and was perfectly moist on the inside. Although, I have to agree with some of the other reviews that it would've been too dry if I hadn't added more stock. I will be making this again for Chirstmas, per everyones request!
By jojocross_9864268
Cape Coral, FL
on December 22, 2011
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I like the flavor of this stuffing, however, I had to add several extra cups of stock because it was so dry!
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