This sausage and herb stuffing is a cozy dish full of flavor! With tasty sausage, fresh herbs, and soft bread, it’s perfect for adding a special touch to your meals.
I love how it fills the kitchen with the best smells while cooking! It’s a great side for any dinner and always disappears quickly. Who could resist a scoop of this delightful stuffing? 😊
Key Ingredients & Substitutions
Breakfast Sausage: The sausage is key for flavor. I like using a mild sausage for a balanced taste, but spicy works great if you prefer a kick! If you want a lighter option, ground turkey or chicken sausage is a good substitute.
Day-Old Bread: Sourdough adds a nice tang, but any crusty bread works well. If you don’t have day-old bread, you can dry fresh bread in the oven for a few minutes. Gluten-free bread can be used for a gluten-free version!
Fresh Herbs: Fresh herbs really enhance the flavor! If you don’t have fresh, you can use dried herbs (1/3 of the amount), though fresh is my favorite. Another herb I love adding is thyme for its earthy flavor.
Chicken Stock: Although chicken stock adds richness, vegetable stock works beautifully if you’re looking for a vegetarian option. I also like using low-sodium versions to control the saltiness.
How Can I Ensure the Stuffing is Moist but Not Soggy?
A common struggle is achieving the perfect moisture level. Here’s how to get it just right:
- Toast the Bread: Toasting the bread cubes is crucial. It reduces moisture content and makes it absorb the stock without getting soggy.
- Mix Gently: When combining the stock and bread, be gentle. You want to moisten the bread without over-saturating it.
- Check Consistency: Before baking, if the mixture feels too dry, add a bit more stock gradually. It should feel moist but not swimming in liquid.
Follow these tips, and you’ll have the perfect stuffing that’s flavorful and just the right consistency! Enjoy helping this classic dish become a favorite at your gatherings!
Sausage and Herb Stuffing
Ingredients You’ll Need:
- 1 pound (450g) breakfast sausage (mild or spicy, as preferred)
- 1 large loaf of day-old bread (about 10 cups cubed; white or sourdough work well)
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 2 1/2 cups chicken stock (or vegetable stock)
- 2 large eggs, beaten
- 4 tablespoons unsalted butter
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 45-50 minutes for baking (30 minutes covered, then another 15-20 minutes uncovered). In total, you’ll spend about an hour and 10 minutes creating this delicious stuffing, plus some time for cooling. Perfect for making ahead of time for family dinners!
Step-by-Step Instructions:
1. Prepare the Bread:
First, preheat your oven to 350°F (175°C). Cube the day-old bread and spread it out on a baking sheet. Toast in the oven for about 10-15 minutes until lightly golden and dry. This will help the bread absorb flavors without getting soggy. Once done, remove it from the oven and let it cool.
2. Cook the Sausage:
In a large skillet over medium heat, melt the butter. Add the breakfast sausage, breaking it up with a spoon as it cooks. Brown the sausage for about 6-8 minutes until fully cooked and slightly crisp. Once done, use a slotted spoon to transfer the sausage to a large mixing bowl while leaving the drippings in the skillet.
3. Sauté the Vegetables:
In the same skillet with the sausage drippings, add the chopped onion, celery, and minced garlic. Cook over medium heat for about 5-7 minutes until the vegetables are soft and translucent.
4. Combine Ingredients:
Add the cooked vegetables to the bowl with the sausage. Stir in the fresh herbs (parsley, sage, rosemary, thyme), and season with salt and pepper to taste. Mix well.
5. Mix in the Bread:
Add the cooled toasted bread cubes to the sausage and herb mixture. Gently toss everything together until the bread is well combined with the sausage and herbs.
6. Add the Liquid Mixture:
In a separate bowl, whisk together the chicken stock and beaten eggs. Pour this mixture evenly over the stuffing, and carefully toss to moisten all the bread pieces without overdoing it.
7. Transfer and Bake:
Transfer the stuffing mixture to a greased 9×13-inch (or similar size) baking dish. Cover the dish with foil and bake in the preheated oven for 30 minutes.
8. Brown the Top:
After 30 minutes, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and slightly crispy.
9. Serve:
Remove the stuffing from the oven, and if you like, garnish it with some additional fresh herbs. Serve warm and enjoy this comforting side dish!
This classic sausage and herb stuffing is sure to become a staple at your meals and gatherings! Happy cooking!
Can I Use Frozen Sausage for This Recipe?
Yes, frozen sausage can be used! Just make sure it’s fully thawed in the fridge overnight before cooking. This ensures even cooking and proper browning.
How Do I Store Leftover Stuffing?
Any leftover stuffing can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffing in an oven-safe dish, cover it with foil, and warm it in a preheated oven at 350°F (175°C) until heated through, about 15-20 minutes.
Can I Make This Stuffing Ahead of Time?
Absolutely! You can prepare the entire stuffing mixture a day ahead. Just cover it tightly and refrigerate. When you’re ready to bake, you might want to add a splash more stock to ensure it’s moist before baking.
What Can I Use Instead of Bread?
If you’re looking for a gluten-free option or have bread allergies, try using gluten-free bread or even cooked quinoa as a base. Adjust the moisture level as needed to ensure it holds together!