This sausage and herb stuffing is the perfect addition to your Thanksgiving meals!
I grew up with homemade stuffing. My husband grew up with boxed. Over the years I have attempted to please both parties, but it’s rough finding a stuffing recipe that really wows. This one wasn’t high on my list, mainly because it called for sausage and cranberries… Two things I think shouldn’t belong in this particular dish. Luckily, I finally caved. I am blown away at this flavor combo and almost feel like I’ve been missing out all of my life.
The sausage adds a tasty spice element while the cranberries bring in a little tart. Combine those with your classic ingredients like bread, chicken stock, onions, and celery and you’ve got the best stuffing. It might even outshine the turkey!
- 10 cups day old French bread, cubed
- 1/4 cup butter
- 1 cup onion, diced
- 1/2 cup celery, diced
- 1 tablespoon dried parsley
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 lb breakfast sausage*
- 1 cup chicken stock
- 1 /2 cup dried or fresh cranberries
- Preheat your oven to 425 degrees. Spread your cubed bread onto two baking trays and toast 8 minutes, or until just lightly browned. Lower the oven temp to 350 and place the bread into a large bowl. Set aside.
- Combine the butter, onion, celery, parsley, salt, and pepper in a medium pan. Cook until the onion is translucent and the celery is soft. Pour over your bread.
- In that same pan cook your sausage until crumbled and browned. Stir this along with your chicken stock and cranberries into your bread mixture. Place into a 9 inch square pan and bake for 30 minutes.
Recipe adapted from Ina Garten
We like to use original breakfast sausage or even sometimes the spicy version. It adds just a bit of a kick and really takes things up a notch. You can even use this to stuff your turkey or double the recipe for a 9×13 pan. You’ll be amazed at how quickly this will disappear from the table!