The scent of toasting bread cubes, sausage in the skillet and fresh snipped sage make Thanksgiving morning warm and toasty. This stuffing has so many good things: nubbins of onion and celery, crumbled sausage and plenty of herbs… forever the stuff of my poultry-pairing dreams. I like to include a cup of diced mushrooms, but if you’re not a mushroom fan, it’s optional.
My mom used to include plumped raisins and giblets in the mix, but I like it without. And prepackaged stuffing mix is never as good. Toast the bread cubes yourself! It’s cheap and easy and the aroma is heavenly.
Herb & Sausage Stuffing
November 21, 2016
Category
Thanksgiving
Persons
8
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 1 lb pork sausage removed from chub or casings
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 medium yellow onions, diced to make 2 cups
- Celery stalks, cut into thin lengths and diced to make 1 cup
- Fresh mushrooms, diced small to make 1 cup (optional)
- Soft brown or white bread (about 10 slices) cut into cubes to make 8 cups
- 5 sage leaves, minced
- Parsley, chopped to make 2 Tbsp
- 2 tsp thyme leaves
- Salt and pepper to taste
- 2 to 2 1/2 cups chicken or turkey stock (more, or less depending on structure of bread you use)
Instructions
- Preheat oven to 325. In a skillet over medium heat, cook sausage. Remove to a large bowl
- Add butter and oil to skillet. Add onion, celery and--if using, mushrooms. Saute until soft. Add to the sausage bowl.
- Spread bread cubes on two cookie sheets and toast in 325 degree oven for 15 minutes until crispy. Add to the sausage and vegetables.
- Turn heat up to 350. Working 1/2 cup at a time, add broth to the stuffing, stirring and adding more broth until bread cubes are well moistened, but not completely falling apart.
- Add herbs. Salt and pepper to taste.
- Spoon dressing into a buttered casserole dish and bake for 30 minutes until well browned.
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