Description

A classic Thanksgiving sausage stuffing recipe combining savory Italian sausage, aromatic herbs, and day-old bread to create a flavorful and moist side dish perfect for holiday gatherings. This stuffing is enhanced with fresh vegetables, eggs, and broth for the perfect balance of texture and taste.

Ingredients

Scale

Sausage and Vegetables

1 pound bulk Italian sausage (sweet or hot, your preference)
1 cup chopped yellow onion
1 cup chopped celery

Herbs and Seasonings

1/2 cup chopped fresh parsley
1/4 cup chopped fresh sage
1/4 cup chopped fresh thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper (plus more to taste)

Base and Liquids

1 loaf (about 1 pound) day-old bread, such as French or sourdough, cut into 1-inch cubes
1 cup chicken broth (low sodium is best)
1/2 cup melted unsalted butter
2 large eggs, lightly beaten

Optional Add-ins

1/2 cup dried cranberries or cherries for a touch of sweetness
1/2 cup chopped pecans or walnuts for added texture

Instructions

Cook the Sausage. In a large skillet over medium heat, crumble and cook the Italian sausage until browned and fully cooked, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Sauté Vegetables. Add the chopped onion and celery to the skillet with the sausage drippings. Cook over medium heat until the vegetables are tender and translucent, about 5 minutes.
Add Herbs and Seasonings. Stir in the chopped parsley, sage, thyme, dried rosemary, salt, and black pepper. Cook for another minute to release the herbs’ aroma.
Combine Bread and Sausage Mixture. In a large bowl, combine the bread cubes, cooked sausage, and sautéed vegetable-herb mixture. Toss thoroughly to combine.
Mix Liquids and Bind. Stir in the chicken broth, melted butter, and beaten eggs until the bread is moistened and all ingredients are evenly distributed. If using, fold in dried cranberries/cherries and chopped nuts now.
Prepare to Bake. Transfer the stuffing mixture to a greased baking dish (9×13 inches works well), spreading it evenly.
Bake the Stuffing. Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15-20 minutes until the top is golden and crisp.
Serve. Remove from the oven and let cool for a few minutes. Serve warm as a delicious Thanksgiving side dish.

Notes

Use day-old bread to help absorb the liquids better without becoming mushy.
Adjust the seasoning to your taste, adding more salt or pepper as needed.
The optional dried fruits and nuts add sweetness and crunch but can be left out for a classic flavor.
If you prefer a moister stuffing, add additional chicken broth incrementally.
This stuffing can be prepared a day ahead and baked just before serving for convenience.

Keywords: Thanksgiving stuffing, sausage stuffing, holiday side dish, Italian sausage stuffing, savory stuffing recipe