Introduction: Can Stuffing Be Savory, Sweet, and Irresistible?
Craving a flavorful side dish that’s the heart of any holiday meal? Sausage and Herb Stuffing, inspired by Ina Garten’s recipe, combines crusty bread, savory sausage, crisp apples, and sweet cranberries for a perfect balance of textures and flavors. Rated 4.3 out of 5 stars from 372 reviews, this intermediate-level dish is a Thanksgiving and holiday favorite. Ready to bake a stuffing that steals the show? Let’s dive into this delicious recipe!
Overview: Why Sausage and Herb Stuffing Shines
Sausage and Herb Stuffing is cherished for its hearty, savory base, sweet-tart accents, and golden, crispy top. Here’s what makes it special:
- Time Requirement: 25 minutes prep, 57 minutes cooking (7 minutes toasting, 10 minutes sautéing, 10 minutes cooking sausage, 30 minutes baking), totaling 1 hour 22 minutes.
- Difficulty Level: Intermediate—requires toasting, sautéing, and baking, suitable for cooks with some experience.
- Why It’s Special: Crusty bread cubes soak up rich flavors from sausage, vegetables, apples, and cranberries, creating a balanced, festive dish. This recipe serves 8-10, ideal for holiday gatherings.
Perfect for Thanksgiving, Christmas, or any meal where comforting sides shine.
Essential Ingredients
Sausage and Herb Stuffing uses a mix of hearty and fresh ingredients for a flavorful result. Here’s what you’ll need for 8-10 servings:
- 16 cups 1-inch bread cubes, white or sourdough (1 ½ pound loaf): The hearty base that absorbs flavors.
- 8 tablespoons (1 stick) unsalted butter: Adds richness and sauté flavor.
- 2 cups medium-diced yellow onion (2 onions): Provides savory depth.
- 1 cup medium-diced celery (2 stalks): Adds crunch and subtle flavor.
- 2 Granny Smith apples, unpeeled, cored, and large-diced: Brings sweet-tart balance.
- 2 tablespoons chopped flat-leaf parsley: Adds fresh, herbaceous notes.
- 1 tablespoon kosher salt: Enhances overall flavor.
- 1 teaspoon freshly ground black pepper: Adds mild spice.
- ¾ pound sweet or spicy Italian sausage, casings removed: Delivers savory, meaty richness.
- 1 cup low-sodium chicken stock: Moistens and binds the stuffing.
- 1 cup dried cranberries: Adds sweet-tart bursts.
Why These Ingredients Matter
- Bread Cubes: Absorb flavors while providing a crusty texture.
- Sausage: Adds savory, meaty depth.
- Apples and Cranberries: Balance savory flavors with sweet-tart notes.
- Butter and Stock: Ensure a rich, moist stuffing.
Substitutions and Variations
- Bread: Use cornbread, whole wheat, or gluten-free bread (ensure 16 cups).
- Sausage: Swap with turkey sausage, chorizo, or plant-based sausage for vegetarian.
- Butter: Replace with olive oil or plant-based butter for vegan.
- Chicken Stock: Use vegetable stock for vegetarian/vegan or turkey stock for richer flavor.
- Apples: Substitute with pears or Fuji apples for different sweetness.
- Cranberries: Swap with raisins, dried cherries, or omit for less sweetness.
- Vegan Option: Use plant-based sausage, butter, and vegetable stock.
- Gluten-Free: Use gluten-free bread and ensure sausage is gluten-free.
- Flavor Variations:
- Mushroom Stuffing: Add 8 ounces sautéed mushrooms with the vegetables.
- Nutty Stuffing: Mix in ½ cup chopped pecans or walnuts with the cranberries.
- Spicy Stuffing: Use spicy sausage and add ¼ teaspoon red pepper flakes.
- Herb-Infused Stuffing: Add 1 teaspoon chopped fresh sage or thyme with parsley.
- Cheesy Stuffing: Mix in 1 cup shredded cheddar before baking.
Step-by-Step Instructions
Making Sausage and Herb Stuffing is a straightforward process that yields a flavorful, textured dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 16 cups bread cubes, 8 tablespoons butter, 2 cups onion, 1 cup celery, 2 Granny Smith apples, 2 tablespoons parsley, 1 tablespoon salt, 1 teaspoon pepper, ¾ pound sausage, 1 cup chicken stock, and 1 cup dried cranberries.
- Preheat the oven to 300°F (149°C).
- Cube a 1 ½-pound loaf into 1-inch pieces (white or sourdough).
- Dice onions and celery; core and dice apples (leave unpeeled).
- Prepare a 9×12-inch baking dish.
Tip: Use day-old bread for better texture; fresh bread can be dried in the oven at 250°F for 15-20 minutes.
Step 2: Toast Bread Cubes
- Spread 16 cups bread cubes in a single layer on a sheet pan.
- Bake at 300°F for 7 minutes to dry out slightly.
- Raise oven temperature to 350°F (175°C).
- Transfer bread cubes to a very large bowl.
Tip: Toasting prevents soggy stuffing; ensure cubes are evenly spread for consistent drying.
Step 3: Sauté Vegetables and Apples
- In a large sauté pan, melt 8 tablespoons butter over medium heat.
- Add 2 cups diced onion, 1 cup diced celery, 2 diced apples, 2 tablespoons parsley, 1 tablespoon kosher salt, and 1 teaspoon black pepper.
- Sauté for 10 minutes, stirring occasionally, until vegetables are softened.
- Add the sautéed mixture to the bread cubes in the bowl.
Tip: Dice ingredients uniformly for even cooking; stir to prevent browning.
Step 4: Cook Sausage
- In the same sauté pan, cook ¾ pound sausage (casings removed) over medium heat for 10 minutes, breaking it up with a fork, until browned and cooked through.
- Add sausage to the bread cube and vegetable mixture.
Tip: Break sausage into small pieces for even distribution; drain excess fat if desired.
Step 5: Combine and Bake
- Add 1 cup chicken stock and 1 cup dried cranberries to the bread mixture; mix well to combine.
- Transfer to a 9×12-inch baking dish, spreading evenly.
- Bake at 350°F for 30 minutes, until the top is browned and the center is hot.
Tip: Mix gently to avoid crushing bread cubes; press lightly in the dish for a cohesive texture.
Step 6: Serve
- Serve warm, scooping about ¾ cup per serving.
- Pair with roast turkey, gravy, or green beans for a holiday feast.
Tip: Let cool for 5 minutes for easier serving; garnish with extra parsley for color.
Assembly: Building the Perfect Sausage and Herb Stuffing
Making Sausage and Herb Stuffing is all about layering flavors and textures. Here’s how to make it shine:
- Bread Cubes: Toasted for a crusty, absorbent base.
- Sausage and Vegetables: Add savory depth and crunch.
- Apples and Cranberries: Bring sweet-tart balance.
- Stock and Baking: Ensure a moist, cohesive dish with a golden top.
Presentation Tips
- Serve in the baking dish for a cozy, communal vibe.
- Garnish with fresh parsley or a sprinkle of cranberries for color.
- Pair with holiday classics like mashed potatoes or cranberry sauce.
Storage and Make-Ahead Tips
Sausage and Herb Stuffing is great for make-ahead prep or leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze baked stuffing for up to 3 months; wrap tightly in plastic and foil.
- Make-Ahead:
- Prepare components (bread, sautéed vegetables, sausage) up to 1 day ahead; refrigerate separately.
- Assemble (without stock) up to 1 day ahead; add stock and bake fresh.
- Reheating: Reheat in a 350°F oven, covered with foil, for 15-20 minutes; uncover for the last 5 minutes to crisp the top.
- Tip: Add a splash of stock when reheating to restore moisture; store cranberries separately for freshness.
Recipe Variations
Sausage and Herb Stuffing is versatile and easy to customize. Here are some fun twists:
- Cornbread Stuffing: Use cornbread cubes instead of white or sourdough.
- Vegetarian Stuffing: Omit sausage and add 8 ounces sautéed mushrooms or plant-based sausage.
- Fruity Stuffing: Add ½ cup diced dried apricots or raisins with cranberries.
- Spicy Sausage Stuffing: Use spicy sausage and add ½ teaspoon smoked paprika.
- Cheesy Stuffing: Top with 1 cup shredded Gruyère before baking.
Nutrition Information (Per Serving, Based on 10 Servings)
- Calories: Approximately 350-400 kcal (varies by portion size and sausage type).
- Protein: Moderate, from sausage and stock.
- Fat: Moderate, from butter and sausage.
- Carbs: Moderate, from bread and cranberries.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Holiday Comfort!
Sausage and Herb Stuffing is the side dish that brings savory, sweet, and crispy perfection to every bite. With its crusty bread, flavorful sausage, tart apples, and sweet cranberries, it’s perfect for Thanksgiving, Christmas, or any festive meal. Intermediate yet approachable, this stuffing is sure to impress your guests. So, grab your baking dish, whip up this hearty recipe, and enjoy a holiday favorite. We’d love to hear how your stuffing turns out—share your creations in the comments or on social media!
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Sausage and Herb Stuffing
Description
Craving a flavorful side dish that’s the heart of any holiday meal? Sausage and Herb Stuffing, inspired by Ina Garten’s recipe, combines crusty bread, savory sausage, crisp apples, and sweet cranberries for a perfect balance of textures and flavors.
Ingredients
Sausage and Herb Stuffing uses a mix of hearty and fresh ingredients for a flavorful result. Here’s what you’ll need for 8-10 servings:
- 16 cups 1-inch bread cubes, white or sourdough (1 ½ pound loaf): The hearty base that absorbs flavors.
- 8 tablespoons (1 stick) unsalted butter: Adds richness and sauté flavor.
- 2 cups medium-diced yellow onion (2 onions): Provides savory depth.
- 1 cup medium-diced celery (2 stalks): Adds crunch and subtle flavor.
- 2 Granny Smith apples, unpeeled, cored, and large-diced: Brings sweet-tart balance.
- 2 tablespoons chopped flat-leaf parsley: Adds fresh, herbaceous notes.
- 1 tablespoon kosher salt: Enhances overall flavor.
- 1 teaspoon freshly ground black pepper: Adds mild spice.
- ¾ pound sweet or spicy Italian sausage, casings removed: Delivers savory, meaty richness.
- 1 cup low-sodium chicken stock: Moistens and binds the stuffing.
- 1 cup dried cranberries: Adds sweet-tart bursts.
Why These Ingredients Matter
- Bread Cubes: Absorb flavors while providing a crusty texture.
- Sausage: Adds savory, meaty depth.
- Apples and Cranberries: Balance savory flavors with sweet-tart notes.
- Butter and Stock: Ensure a rich, moist stuffing.
Substitutions and Variations
- Bread: Use cornbread, whole wheat, or gluten-free bread (ensure 16 cups).
- Sausage: Swap with turkey sausage, chorizo, or plant-based sausage for vegetarian.
- Butter: Replace with olive oil or plant-based butter for vegan.
- Chicken Stock: Use vegetable stock for vegetarian/vegan or turkey stock for richer flavor.
- Apples: Substitute with pears or Fuji apples for different sweetness.
- Cranberries: Swap with raisins, dried cherries, or omit for less sweetness.
- Vegan Option: Use plant-based sausage, butter, and vegetable stock.
- Gluten-Free: Use gluten-free bread and ensure sausage is gluten-free.
- Flavor Variations:
- Mushroom Stuffing: Add 8 ounces sautéed mushrooms with the vegetables.
- Nutty Stuffing: Mix in ½ cup chopped pecans or walnuts with the cranberries.
- Spicy Stuffing: Use spicy sausage and add ¼ teaspoon red pepper flakes.
- Herb-Infused Stuffing: Add 1 teaspoon chopped fresh sage or thyme with parsley.
- Cheesy Stuffing: Mix in 1 cup shredded cheddar before baking.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 16 cups bread cubes, 8 tablespoons butter, 2 cups onion, 1 cup celery, 2 Granny Smith apples, 2 tablespoons parsley, 1 tablespoon salt, 1 teaspoon pepper, ¾ pound sausage, 1 cup chicken stock, and 1 cup dried cranberries.
- Preheat the oven to 300°F (149°C).
- Cube a 1 ½-pound loaf into 1-inch pieces (white or sourdough).
- Dice onions and celery; core and dice apples (leave unpeeled).
- Prepare a 9×12-inch baking dish.
Tip: Use day-old bread for better texture; fresh bread can be dried in the oven at 250°F for 15-20 minutes.
Step 2: Toast Bread Cubes
- Spread 16 cups bread cubes in a single layer on a sheet pan.
- Bake at 300°F for 7 minutes to dry out slightly.
- Raise oven temperature to 350°F (175°C).
- Transfer bread cubes to a very large bowl.
Tip: Toasting prevents soggy stuffing; ensure cubes are evenly spread for consistent drying.
Step 3: Sauté Vegetables and Apples
- In a large sauté pan, melt 8 tablespoons butter over medium heat.
- Add 2 cups diced onion, 1 cup diced celery, 2 diced apples, 2 tablespoons parsley, 1 tablespoon kosher salt, and 1 teaspoon black pepper.
- Sauté for 10 minutes, stirring occasionally, until vegetables are softened.
- Add the sautéed mixture to the bread cubes in the bowl.
Tip: Dice ingredients uniformly for even cooking; stir to prevent browning.
Step 4: Cook Sausage
- In the same sauté pan, cook ¾ pound sausage (casings removed) over medium heat for 10 minutes, breaking it up with a fork, until browned and cooked through.
- Add sausage to the bread cube and vegetable mixture.
Tip: Break sausage into small pieces for even distribution; drain excess fat if desired.
Step 5: Combine and Bake
- Add 1 cup chicken stock and 1 cup dried cranberries to the bread mixture; mix well to combine.
- Transfer to a 9×12-inch baking dish, spreading evenly.
- Bake at 350°F for 30 minutes, until the top is browned and the center is hot.
Tip: Mix gently to avoid crushing bread cubes; press lightly in the dish for a cohesive texture.
Step 6: Serve
- Serve warm, scooping about ¾ cup per serving.
- Pair with roast turkey, gravy, or green beans for a holiday feast.
Tip: Let cool for 5 minutes for easier serving; garnish with extra parsley for color.
FAQs
1. Why is my stuffing soggy?
Overly moist bread or too much stock can cause sogginess; toast bread thoroughly and add stock gradually.
2. Can I use fresh bread?
Yes, but dry it in the oven at 250°F for 15-20 minutes to prevent a gummy texture.
3. Is this recipe gluten-free?
Not as written; use gluten-free bread and ensure sausage and stock are gluten-free.
4. Can I stuff this in a turkey?
For safety, bake separately to ensure the stuffing reaches 165°F without overcooking the turkey.
5. Why is my stuffing dry?
Too little stock or overbaking can dry it out; use enough stock and cover if browning too fast.
6. Can I prepare this in advance?
Yes, assemble components or the full dish (without stock) 1 day ahead; add stock and bake fresh.
7. What are the health benefits of this dish?
Apples and cranberries provide fiber and antioxidants; sausage and butter make it rich, so enjoy in moderation.