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Herb Sausage Stuffing

Raquel Hazlett

HERB SAUSAGE STUFFING😍

A Thanksgiving dinner would not be complete without a nice big helping of stuffing. Skip the mushy boxed stuffing this year and follow some easy make ahead tips below for an incredibly delish stuffing that will have your family going back for seconds and thirds. This stuffing has been my family’s go to for years - it starts with good qualiity sourdough bread and gets layers of flavor from the sage sausage (always Jimmy Dean), fresh herbs, and sauteed veggies. Depending on your preferences, you can add or take out the mushrooms, swap out the apples for dried cranberries, or whatever you prefer! Just don’t skip the butter - it’s the best part :)

You can also easily make this vegetarian/vegan by just omitting the sausage and using vegetable broth! (Just use vegan butter or olive oil to make it vegan).


Prepping tips:

You can do this all in the same day, or save yourself some time and make all ahead so it’s just ready to pop in the oven as soon as that turkey comes out. 

  • Chop onions, celery, mushrooms, parsley and sage 1-2 days in advance and store in a Ziploc bag

  • Cube the bread in advance and pop in the oven at 200 for 45-55 minutes or until completely dry. The dried cubes can keep in a ziploc for 4-5 days in advance.

  • Day before Thanksgiving: Saute all the veggies and apples and assemble with the parsley, sage, and bread cubes. Cover with plastic wrap and refrigerate until 30 minutes before serving. 

  • Thanksgiving Day: as soon as the turkey comes out, add the broth to the stuffing mix and bake at 350 for 20-25 minutes and enjoy!



Serves 6-7.

Ingredients:

For the Thanksgiving Stuffing:

  • 1 lb Jimmy Dean sage sausage (or your favorite sausage blend - look for sage or plain, italian or hot will mess with the flavor too much) - omit for vegetarians

  • 12 oz loaf of sourdough bread, cut into 1” cubes (try to find good quality bread here, it makes all the difference)

  • 1 head of celery (about 5-6 stalks), chopped

  • 1 8 oz package cremini mushrooms, sliced

  • 1 large onion, chopped

  • 2 small green apples, peeled, cored, and chopped (or substitute for 1/2 cup dried cranberries)

  • 3 cloves minced garlic

  • 1 ½ tsps poultry seasoning

  • 1/2 tsp mushroom umami seasoning (optional but adds great flavor)

  • 1 stick butter, divided + more for topping

  • 1 cup chopped fresh parsley

  • 2-2½ cups chicken or vegetable broth

  • Salt and pepper to taste



Directions:

For the Sausage Stuffing:

  1. Add bread cubes in a flat layer to a large baking sheet. Bake at 200 degrees for 45-55 minutes until dry, shaking halfway through. Once cooled, add to a ziploc bag until ready to use.

  2. In a large skillet, add in the sausage and cook on high for 4-5 minutes until browned. Remove the sausage and set aside.

  3. Reduce heat to medium low and add in 2 tbsps butter to the same pan. Add chopped onion and cook for 4-5 minutes or until just starting to soften. Stir frequently to scrape up the browned bits from the pan.

  4. Add in the chopped celery and season with salt and pepper. Cook for 15-17 minutes or until onions are caramelized and celery is tender. Add in 2 more tbsps of butter and the green apples and cook for 3-4 minutes (if using dried cranberries, add when you add the sausage back in). Set aside.

  5. Turn heat up to medium high and add in 2 more tbsps of butter. Add in mushrooms and cook until the mushrooms are browned and have released most of their moisture, about 4-6 minutes. Add in the rest of the butter, garlic, poultry seasoning and mushroom seasoning cook for 1 minute more.

  6. Add back in the sausage, veggies, and apple. Turn off the heat and let cool slightly. Taste and adjust for seasoning.

  7. Transfer to a large bowl and mix with the bread cubes and fresh parsley. If you are making this ahead, cover with plastic wrap and refrigerate, then follow the rest of the steps before serving.

  8. Grease a large 9x13 baking dish. Preheat oven to 350 degrees.

  9. Transfer stuffing mixture to the baking dish and slowly pour in the broth all over the bread cubes, 1 cup at a time. You may only need 2 cups, unless your bread is really dry. Eyeball it as you pour and go by instinct! You want it to be just moist enough but not mushy.

  10. Top with a tbsp or two of sliced butter and bake for 20-25 minutes until just browned on top. Enjoy!