Sausage Stuffing Thanksgiving Recipe

Ingredients

• 1 pound bulk Italian sausage (sweet or hot, your preference)
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 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)
• 1 loaf (about 1 pound) day-old bread, such as French or sourdough, cut into 1-inch cubes
• 1 cup chicken broth (low sodium recommended)
• 1/2 cup melted unsalted butter
• 2 large eggs, lightly beaten
• 1/2 cup dried cranberries or cherries for a touch of sweetness
• 1/2 cup chopped pecans or walnuts for added texture

Instructions

1. 1

   Cook the Sausage and Vegetables: In a large skillet over medium heat, crumble and cook the Italian sausage until fully browned. Remove excess fat if necessary. Add the chopped onion and celery to the skillet and sauté until softened, about 5 minutes.

2. 2

   Add Herbs and Seasoning: Stir in the fresh parsley, sage, thyme, dried rosemary, salt, and black pepper. Cook for another 1-2 minutes to allow the flavors to meld.

3. 3

   Prepare the Bread: Place the cubed day-old bread in a large mixing bowl. If the bread is fresh, toast the cubes in the oven beforehand to dry them out slightly.

4. 4

   Combine Wet Ingredients: In a separate bowl, whisk together the chicken broth, melted unsalted butter, and beaten eggs until fully combined.

5. 5

   Mix All Components: Pour the sausage and vegetable mixture into the bowl with the bread cubes. Add any optional dried cranberries or chopped nuts if using. Pour the broth and egg mixture over everything and toss gently to combine, ensuring the bread cubes are evenly coated but not soggy.

6. 6

   Bake the Stuffing: Preheat the oven to 350°F (175°C). Transfer the stuffing mixture to a greased baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until the top is golden brown and slightly crispy.

7. 7

   Serve: Remove from the oven and let the stuffing rest for a few minutes before serving. Adjust seasoning with additional salt and pepper if needed.