sausage stuffing recipe

Perfect Sausage Cranberry Pecan Stuffing made with&nbsp;italian sausage, celery, cranberries, onions and pecans.

Sausage Cranberry Pecan Stuffing

sausage

celery (, chopped)

sweet onion (, chopped)

garlic (, minced)

mushrooms

apple

stuffing ((I like Pepperidge Farms herb stuffing*))

chicken broth

pecans

cranberries

Preheat oven to 350 degrees F. Butter a 9x13'' pan. 

Add crumbled sausage into a large casserole frying pan over medium heat. 

Brown for 2-3 minutes, breaking into small pieces, and then add the celery, onions and garlic.&nbsp;

Cook until onions are translucent and then stir in the mushrooms and grated apple. Cook for 1-2 minutes and add the cubed stuffing mix.&nbsp;

Toss to combine. Slowly add the chicken broth and toss to combine. Fold in pecans and cranberries.&nbsp;

Transfer mixture to prepared 9x13'' pan and cover with foil. Bake for 10 minutes. Remove foil and bake for 10 more minutes.&nbsp;

The BEST traditional Thanksgiving Stuffing recipe, made with dried bread cubes, sausage, diced vegetables, and chicken broth.

Thanksgiving Stuffing

yellow onion (, finely diced (about 1 cup))

carrot (, grated)

celery (, finely diced (about 1-1/2 cups))

½ lb ground sausage

butter*

parley

sage

Chicken broth* (,

Salt and black pepper (, to taste)

Cut and Dry Bread Cubes. With a sharp serrated knife cut the loaf of bread in 1/2” cubes using 3-4 pieces of bread at a time.  Try not to smash the bread too much as you cut. Spread bread cubes out onto a baking sheet to dry out. Leave them on your counter for 2-3 days, OR set your oven to 200 degrees F and place them in the preheated oven for 1-2 hours to dry, tossing them occasionally.

Chop veggies. Finely dice the onion and celery. Grate the carrot and squeeze it out tightly inside a paper towel.  Mince the parsley and sage.

Cook Sausage. In a saute pan, brown the sausage breaking it into small pieces as it cooks. Drain the sausage well and pour it onto a paper towel to soak up any excess grease.

Cook veggies. In a large sauté pan melt the butter on medium heat. Add the onions and celery and cook for 2-3 minutes until translucent. Add the carrots and cook for 2 more minutes. Add the sage and gently stir in, allowing the sage to wilt and release its flavor.

To a large mixing bowl: Add the dried bread cubes. Sprinkle the fresh parsley on top, and add the cooked and drained sausage. Toss to combine. Pour sauté pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.

SLOWLY add chicken broth. Start with 1 1/2 cups of the chicken broth and drizzle it very slowly all over the bread mixture, stirring gently as you go. It is important not to pour the liquid in all at once or it will make soggy spots in the bread. Add more chicken broth as needed, until all of the bread is lightly moistened, but the mixture is not overly wet. Season with salt and pepper, to taste.

Add to casserole dish. Pour stuffing into a greased 9x13 inch pan or similar size casserole dish.  Cover with tinfoil.

Bake at 350 degrees F for 30 minutes. Uncover and bake an additional 10-15 minutes.

Store leftover stuffing in an airtight container in the refrigerator for 3-4 days. 

https://content.jwplatform.com/videos/yjPKBjFF.mp4

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth.

Prepare this easy Italian sausage stuffing recipe with just 15 minutes of prep time for a rich, savory side course or main dish!

Sausage Stuffing

bread

unsalted butter (plus more for greasing)

sweet Italian sausage (casings removed)

onion

celery (diced)

garlic (minced)

salt

flat-leaf parsley (finely chopped, plus more for topping)

sage (finely chopped)

thyme (finely chopped)

eggs

heavy cream

chicken broth (Note 2)

Preheat

Preheat the oven to 325°F with a rack in the center position. Grease a 9x13-inch baking dish with butter.

Bake

While you cook the sausages and veggies. Add the torn bread to a rimmed baking sheet lined with parchment paper. Bake, stirring halfway, until dried out for about 25 minutes. Transfer to the prepared baking dish and set aside.

Brown

Heat a large skillet over medium-high heat. Melt 4 tablespoons of butter, then add the sausages, break them up into smaller chunks with a wooden spoon. Cook for 4-5 minutes. Remove to a bowl.

Sauté

In the same pan, melt the remaining 4 tablespoons of butter along with the onions and celery, and cook for 5 minutes on medium heat. Add the garlic, salt, and herbs. Cook for an additional 1 minute. Turn off the heat and add the sausage back in the pan and toss to combine.

Combine

Add the sausage and onion mixture to the baking dish along with the toasted bread. Toss to evenly combine.

Whisk

In a medium bowl, whisk together the eggs and heavy cream, then add in the chicken broth and whisk until combined. Add to the bread mixture and toss together.

Cover with foil, and bake until set, about 40 minutes. The mixture shouldn’t move when you jiggle the pan. Discard the foil. Return to the oven uncovered and bake until browned and crispy on top, about 20 minutes.

Cool

Remove from the oven, let cool for 5 minutes before serving. Top with some extra chopped parsley and enjoy.

A delicious traditional Thanksgiving Sausage Stuffing made with onions, celery, apples, and pork sausage with a perfect blend of fresh herbs and spices.  

Thanksgiving Stuffing Recipe

lb. pork sausage sausage

unsalted butter

sweet yellow onion

celery

garlic

parsley

rosemary

thyme leaves

sage leaves

chicken broth or chicken stock

black pepper

Preheat oven to 350 degrees.  Spray a 9x13-inch baking dish with nonstick cooking spray for easy cleanup. 

Prepare by drying out the bread several days in advance or spread the bread out on baking sheets and place it in the oven at 275 degrees for about about 45 minutes tossing it several times. 

In a large skillet over medium heat, brown the sausage breaking it up as it cooks. About halfway through the browning process, add the butter and melt it. Add the onion, celery, and apple. Continue cooking until the onions and celery are soft. Reduce the heat to low. Add the garlic, parsley, rosemary, thyme and sage.  Cook for 1 minute, stirring constantly. 

In a large bowl, toss together the dried bread, sausage mixture, chicken broth, salt, black pepper, and beaten eggs. Spoon into a greased casserole, cover, and bake for 30 minutes. Remove cover, raise oven temperature to 375 degrees, and continue baking for 15 minutes or until the top begins to brown. Place under the broiler for a minute if more browning is desired.

I love classic recipes and this is something I know my whole family would enjoy eating. Perfect for Thanksgiving or Christmas family meal

This stuffing was so so good!!! I had never had sausage stuffing before and this is my new favorite. I just love adding fresh sage, thyme, and rosemary!

I have often thought about making my own stuffing from fresh, and admit I do use packet usually. Think I might have to give this a go as will be so much nicer

This stuffing is really flavorful! And it is so easy to make, too!

Easy and flavorful! I love this side idea for Thanksgiving!

Stuffing is my favorite part of Thanksgiving, and this recipe is fantastic!

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Sausage Cranberry Pecan Stuffing

Thanksgiving Stuffing

Sausage Stuffing

Thanksgiving Stuffing Recipe

Top 4 sausage stuffing recipe recipes from across the web

The most viewed sausage stuffing recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sausage Cranberry Pecan Stuffing

Thanksgiving Stuffing

Sausage Stuffing

Thanksgiving Stuffing Recipe

The most viewed sausage stuffing recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine