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Best Homemade Sausage and Herb Thanksgiving Stuffing

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This savory, herbaceous stuffing features perfectly toasted sourdough, browned Italian sausage, and a medley of fresh herbs. It’s a crowd-pleasing side dish that’s quick and easy to make, perfect for Thanksgiving or any cozy dinner.

Ingredients

Scale
  • 1 loaf (about 16 oz / 450g) crusty sourdough or French bread, cut into 1-inch cubes
  • 3 tablespoons (45ml) olive oil, divided
  • 1 pound (450g) mild or spicy Italian sausage, casings removed
  • 2 tablespoons (28g) unsalted butter
  • 1 large yellow onion, diced (about 1.5 cups / 200g)
  • 3 celery stalks, diced (about 1 cup / 120g)
  • 4 cloves garlic, minced
  • 2 tablespoons (6g) fresh sage, finely chopped
  • 2 tablespoons (6g) fresh rosemary, finely chopped
  • 2 tablespoons (6g) fresh thyme leaves
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 teaspoon (2g) dried sage
  • 1 teaspoon (2g) dried thyme
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1 large egg, lightly beaten
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C). Spread bread cubes on a large baking sheet in a single layer. Drizzle with 2 tablespoons (30ml) olive oil and toss to coat. Bake for 10-12 minutes until lightly golden and crisp. Set aside to cool slightly.
  2. While bread toasts, heat remaining 1 tablespoon (15ml) olive oil in a large skillet over medium-high heat. Add sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Transfer sausage to a plate with a slotted spoon, leaving drippings in the pan.
  3. Reduce heat to medium. Add butter to the same skillet. Once melted, add diced onion and celery. Cook for 6-8 minutes, stirring occasionally, until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant.
  4. In a small bowl, combine all fresh and dried herbs. Set aside 2 tablespoons for garnish. Add the rest to the skillet with onions and celery. Stir and cook for 1 minute to bloom flavors.
  5. In a large mixing bowl, combine toasted bread cubes, cooked sausage, and herb-onion-celery mixture. Toss gently until evenly distributed.
  6. In a separate bowl, whisk together chicken broth and beaten egg. Pour evenly over bread mixture. Gently toss to coat every cube. Let sit for 5 minutes so bread absorbs liquid.
  7. Transfer stuffing to a greased 9×13-inch (23x33cm) baking dish. Spread evenly. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until top is golden brown and crispy.
  8. Let stuffing rest for 5-10 minutes before serving. Garnish with reserved fresh herbs.

Notes

For a vegetarian version, swap sausage for 8 oz (225g) finely chopped cremini mushrooms and use vegetable broth. For gluten-free, use gluten-free bread and toast longer. For an apple and sage twist, add 1 diced Granny Smith apple to the onion mixture. To make ahead, assemble completely, cover, and refrigerate up to 24 hours before baking (add 5-10 minutes to baking time). Leftovers keep in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months.

Nutrition

Keywords: stuffing, Thanksgiving, sausage, herb, sourdough, side dish, holiday

Find it online: https://cooksyla.com/best-homemade-sausage-and-herb-thanksgiving-stuffing/