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 DRS.Ruth
NJ
on March 30, 2013
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I have made traditional stuffing many times. I combined what I know to be good with this recipe.
First seasoning:
I added 1 1/2 teaspoons of Bells poultry seasoning to the frying onions and celerey plus the parsley.
I cut up 2 large onions and 3 long stalks of celery
After they were soft I removed them from the pan, deglazed the pan with a 1/2 cup of white wine.
Then I added 3 sweet sausage links (4" and 2 spicy links. (out of casings
I used 1 10 ounce can of chicken broth
1 tsp of gray salt (which is larger than kosher salt and lots of pepper.
I also added one egg. While Ina tossed the stuffing, I mixed it with my hand squishing some bread cubes and leaving others whole.
I cooked 30 mins at 300 degrees. It came out moist and very flavorful. I didn't add apple or cranberries because I was making for Easter and not Thanksgiving. Overall, a winner and my family loved it. Hope this helps with the spice and dryness issues on this recipe.
By shelbybell25
Tallahassee, FL
on December 30, 2012
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I don't get it; 1 cup of liquid to 16 cups of bread?! I prepared this and my family kept saying it wasn't enough liquid. I added another cup, but didn't want to deviate from the recipe too much. The only reviews about it being too dry only said that the recipe "looked" like it would be too dry. All the reviews that actually made it had good things to say. Low and behold, it was really dry. There was a lot left over, and we had to add gravy to it to eat. Disappointed.
By soccerme8_12785430
Taylorsville, 84
on December 24, 2012
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This will be my 7th time making this stuffing, I do it for Easters, Thanksgivings, and Christmas', it is a hit every year, when I first made it I did everything by the book and it was good but not great, but I made some changes the following time and do it the same each time, I add fresh cranberries instead of dried, I add fresh sage, thyme and rosemary til taste, I always add extra chicken stock as well and I don't add the apples if I am having the dinners at my sister's b/c she doesn't like them, but each year and each gathering she asks me to make it, it is definitely my go to stuffing recipe, it is a keeper!
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