Sausage Stuffing

Total Time:
50 min
5 min
45 min

15 servings

  • 1 pound sweet Italian sausage, casings removed
  • 1/2 cup butter (1 stick)
  • 3 cups onion, chopped
  • 2 cups celery, chopped
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons fresh parsley, chopped
  • 6 cups croutons
  • 1/2 teaspoon ground allspice
  • 1/4 cup maple syrup
  • 2 cups dried cherries
  • 1 cup pecans, toasted and chopped
  • 2 cups chicken stock, plus extra as needed
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper

Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.

Preheat oven to 350 degrees F.

Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.

In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.

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    19 Reviews
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    This was a Thanksgivings hits....what a great recipe. Thanks to food network I don't have to wait for my sister to make it for me I did it and it came out great. My husband loved it.
    The best stuffing ever. I am now a stuffing hero, thanks. You need more stars.
    This stuffing is delicious! Everyone just loved it! Only bad thing... no leftovers! :(
    This is my first time making a gluten-free stuffing, so I wanted to jazz it up a bit and came across this recipe. I made a couple minor ingredient changes: GF stuffing from Whole Foods, GF Sweet Italian Organic Chicken Sausage (Coleman Natural "Brat Hans" brand, and oganic sweetened dried cranberries (cherry allergies in our house. Absolutely fantastic!
    This is a fantastic stuffing recipe. I have always made a similar one, but this was better with the addition of allspice which, in my opinion, really kicked it up a notch. I also added some chopped fresh mushrooms as I had some I needed to use and omitted the celery because I didn't have any and don't like it alone so the whole thing expect what's used here would go to waste. Baked in with organic porkchops we buy from an Amish gentlemen. Yummy! A+
    My son made this to stuff our turkey this thanksgiving. It was incredible. The combine tastes of the cherries, Italian sausage and the herbs was delicious. Everyone loved it and my son was our Thanksgiving Hero!
    I'm a rather poor cook, but this recipe made me feel like a pro. Following a previous reviewer's suggestion I used cranberries instead of cherries, and it worked extremely well. My wife, who's mostly a vegetarian, tried the stuffing and liked it so much had seconds.
    I made this as part of Christmas dinner and my wife said it was her favorite part of the meal.
    Homemade croutons are key: cube French bread and toss with evoo and S&P, then bake at 450 until brown, then measure out 6 cups.

    If you crave Stove Top, this will not hit the spot, but it's an excellent recipe.
    If I ever make this again (which is questionale) I will leave the cherries out. It just wasn't to my taste. I ate around them and it wasn't bad. My daughter likes it with the cherries though.
    Just the right blend of flavors, textures. Love the sweetness of the dried cherries, savoriness of the sausage and herbs, crunch of the nuts.
    Fixed it for Thanksgiving and used Racheal Ray's "stuffin muffin" idea (stuffing scooped in muffin tin, so each person gets the crispy part of the stuffing).

    It was a HUGE hit! Thank you!
    This was a great recipe, and easy to do Thanksgiving morning. Felt like I could have made it a bit more moist, and crumbled the sausage a bit more, but the flavor was quite good. Also, did dried cranberries instead of cherries.
    I have never been a fan of stuffing, but this one made me a believer! It is easy to make and completey foolproof. Everyone enjoyed it, and I am making it again this Thanksgiving.
    I added more bread than what calls for and dried herbs....also didn't use sage cause I can't stand sage but this is so awesome!! I've made it twice now and love it!!!
    Lots of ingredients, but well worth the investment of time and ingredients. All of my 18 guests loved it....especially the men.
    easy, great tasting and so satisfying. All of my guests loved it. I'll make this one a tradition.
    What a hit! When have you seen the stuffing the first to go for seconds. Anyway it turned out great. I substituted dried herbs for fresh. Still good. Cant wait to make it again
    I hate stuffing, can't stand the smell, taste everything about it. My husband has been trying to get me to try it for years to no avail. Then last christmas I came across this recipe and whow it is great Now I try to find an excuse to make it.
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