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

Scale

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.

Cook Mode Prevent your screen from going dark

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.