This sausage stuffing has ruined me for any other store-bought boxed stuffing. It is so flavorful and moist and the aromatic herbs are key to a good Thanksgiving side dish.
My hubby grew up with your red box variety of stuffing and requested that for Thanksgiving this year. I very lovingly told him………..”NO,” I had something better in mind. If you grew up with the store-bought stuff too, I beg you to try this recipe.
It’s a bit more work, but it will not disappoint………I promise.
I used one and a half of the french bread loaf.
Cube into 1 inch squares and bake until completely dried.
Diced granny smith apples.
I’ve always wondered about the name of this apple.
Who is Granny Smith anyway? Regardless, I love her apples!
Flat leaf parsley, thyme and rosemary from my herb garden.
Everything sauted together.
Italian sausage cooked and added to the mix. There’s a glimpse of my kitchen cabinet and microwave on the right. That’s what happens when I use reflective stainless steel bowls, I guess!
Sausage and Herb Dressing
16 cups 1-inch French bread cubes, (1 ½ pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups onion, diced
1 ½ cups celery, diced
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons flat-leaf parsley, chopped
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 pound Italian sausage, casings removed
4 cups chicken stock
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 10 minutes. Remove the bread cubes to a very large bowl.
Meanwhile, in a large sauté pan, melt the butter and add the onions, celery, apples, parsley, thyme, rosemary, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same sauté pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock to the mixture, mix well, and pour into a 9×13-inch baking dish.
Bake for 30 minutes at 350 degrees F, until browned on top and hot in the middle. Serve warm.