Your New Fav Stuffing Recipe!
I’m just going to get right to the point. Stuffing is hands down the best Thanksgiving side dish and that’s final. Growing up, my family was never crazy about stuffing but I absolutely LOVED it. Because of this, we never really prepared stuffing on Thanksgiving. But you know what?! As an adult, I can now do and make whatever I please! I hereby declare that stuffing will be a permanent dish at the Thanksgiving table! And seeing as Thanksgiving is right around the corner, I had to provide you with this Thanksgiving Sausage Stuffing Recipe!
Tried and True!
This Thanksgiving Sausage Stuffing recipe is tried and true! I’ve been making it for the past few years and it’s converted some stuffing haters into stuffing lovers. Homemade stuffing is so much better than the box mix — the flavors and texture are just so much better. With this recipe you can really taste the combination of herbs and the savory flavor. So without further ado, let’s get into it!
Starting on The Stuffing
Preheat the oven to 375˚F. Grease the bottom and sides of a 9×13 inch casserole dish with a small pad of unsalted butter. Set it aside. Heat a large pan with sides over medium high heat. Add the sweet Italian sausage to the pan. Cook and crumble the sausage until it is completely cooked through. Transfer the sausage to a bowl and set it aside for later.
Pour out any excess oil from the sausage that is left in the pan. Heat the pan over medium heat and add in the butter. Allow the butter to melt then add in the onion, shallot, and garlic. Sweat the vegetables until the onions turns translucent. Mix in the celery and mushrooms and continue to cook the vegetables until the celery is tender.
Remove the pan from heat then add in the sage, rosemary, thyme, parsley, cooked sausage, salt, and pepper. Mix until the ingredients are combined. Whisk the eggs and chicken stock together in a medium sized bowl. Add the dried bread and the chicken stock to the pan. Gently fold everything together until the cubes of bread become soggy.
Pour the stuffing into the prepared casserole dish and spread it out into an even layer. Cover the top of the dish with aluminum foil and bake it in the oven for about 30 minutes. Then remove the foil covering and increase the temperature to 400˚F. Bake the stuffing in the oven uncovered for about 20 minutes. The top layer should become slightly crispy and golden brown.
Remove the stuffing from the oven and allow it to cool for a few minutes before serving. Enjoy!
Stuffed With Stuffing
Even though I’ve been making this Thanksgiving Sausage Stuffing for the past few years, I never get sick of it! This recipe is so tasty that you’ll even look forward to eating the leftovers. It’s so savory, salty, and delicious. I love reheating the leftovers for breakfast and popping a few fried eggs on top. You can also add it to a Thanksgiving leftovers sandwich or use it as the base for an eggs benedict! The options for leftovers goes on and on. So if you love stuffing or are trying to be more open about stuffing, try this recipe out and I can guarantee that you’ll enjoy every bite!
Thanksgiving Sausage Stuffing
Ingredients
- 1 (18 oz) Loaf of Stale Italian or French Bread (cut into 1 inch cubes)
- 8 oz Sweet Italian Sausage (removed from casing)
- 6 tbsp Unsalted Butter (and more for greasing)
- 1 Medium Onion (diced)
- 1 Shallot (diced)
- 2 Garlic Cloves (minced)
- 3 Stalks of Celery (sliced)
- 4 oz Mushrooms (roughly chopped)
- ½ tbsp Chopped Fresh Sage
- ½ tbsp Chopped Fresh Rosemary
- ½ tbsp Chopped Fresh Thyme
- ¼ cup Chopped Parsley
- 2 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 2 Large Eggs (beaten)
- 3 cups Chicken Broth
Instructions
- Preheat the oven to 375˚F. Grease the bottom and sides of a 9×13 inch casserole dish with a small pad of unsalted butter. Set it aside for later.
- Heat a large pan with sides over medium high heat. Add the sweet Italian sausage to the pan. Cook and crumble the sausage until it is completely cooked through. Transfer the sausage to a bowl and set it aside for later.
- Pour out any excess oil from the sausage that is left in the pan. Heat the pan over medium heat and add in the butter. Allow the butter to melt then add in the onion, shallot, and garlic. Sweat the vegetables until the onions turns translucent. Mix in the celery and mushrooms and continue to cook the vegetables until the celery is tender.
- Remove the pan from heat then add in the sage, rosemary, thyme, parsley, cooked sausage, salt, and pepper. Mix until the ingredients are combined.
- Whisk the eggs and chicken stock together in a medium sized bowl. Add the dried bread and the chicken stock to the pan. Gently fold everything together until the cubes of bread become soggy.
- Pour the stuffing into the prepared casserole dish and spread it out into an even layer. Cover the top of the dish with aluminum foil and bake it in the oven for about 30 minutes. Then remove the foil covering and increase the temperature to 400˚F. Bake the stuffing in the oven uncovered for about 20 minutes. The top layer should become slightly crispy and golden brown.
- Remove the stuffing from the oven and allow it to cool for a few minutes before serving. Enjoy!
