Here’s a great recipe for Sausage and Herb Stuffing, a perfect addition to your holiday meal.
Many people already have a traditional stuffing or dressing recipe for the holidays (especially Thanksgiving). But if you’re looking to change things up or if you’ve never tried a scratch recipe for it before, you might give this one a shot.
It’s got apples, celery, onion, sausage, and even cranberries! Pair it with a great gravy, and you’ll have a tasty side dish for your holiday table.
Sausage and Herb Stuffing is a little on the “loose” side. When you serve it, it won’t come out in one clean spoonful. Many people, including my family of origin, have a recipe that does come out like that. Both are great, but I just want to give you a heads up on that.
Homemade bread makes it even better, but if you do choose store-bought bread, be sure it’s a dense loaf. Sourdough is great.
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Sausage and Herb Stuffing
Ingredients
16 cups of 1″ bread cubes, white or sourdough
8 Tbsp. butter
2 cups medium-diced onions
1 cup medium-diced celery
4 cups large-diced apples
2 Tbsp. chopped parsley
1 Tbsp. salt
1 tsp. ground black pepper
2 cups crumbled cooked sausage
1 cup chicken stock
1 cup dried cranberries
Instructions
Place the bread cubes in a single layer on a baking sheet and bake in a 300° oven for 7 minutes. Place the bread in a big bowl.
Melt the butter in a large skillet and add in the onions, celery, apples, parsley, salt, and pepper. Saute for 10 minutes over medium heat until the veggies are softened. Add this mixture to the large bowl with the bread.
Using the same saucepan, brown the sausage over medium heat till it’s cooked through. Break up any large clumps during cooking. Add this to the bread bowl.
Add in the chicken stock and cranberries and carefully mix well.
Pour this mixture into a greased 9×13 pan and bake at 350° for 30 minute or until golden brown.
Notes
This recipe is from Ina Garten, the Barefoot Contessa.
