Sausage and Herb Stuffing

Sausage and Herb Stuffing

Whether you’re stuffing the Thanksgiving turkey or just eating it all by itself, stuffing is imperative, along with this and this! As such an important part of any Thanksgiving feast, it’s important to have the most flavorful and delicious stuffing ever. This recipe is great because it’s quick and easy to make, a definite plus when preparing a feast. It’s chock full of yummy veggies, giving it flavor and texture. And best of all, it’s adaptable so you can make it exactly how you want.


The Stuff Needed For Stuffing

You can make this recipe using homemade bread cubes or the store-bought kind. If you choose to make your own, make sure your bread is completely dried out. You can do this by letting it sit out for a few days before you plan on using it, or drying it out in the oven. This is the method I recommend so you can be sure that it’s completely dry. If you use soft bread to make your stuffing it’s just going to absorb all the broth and become soggy.

Make sure to cut your veggies nice and thin on a cutting board. OH and by the way! If you click that cutting board link you’ll get 15% off that cutting board. How cool is that?

It is also imperative to cook the veggies in a nice skillet before adding them into the stuffing to bake. Sometimes people think they can skip this step since it’s going to bake anyway but trust me, you definitely want to saute the veggies first. It’s a quick step that really enhances the flavor of your stuffing.

 

Sausage Stuffing

 

Beware of Soggy Stuffing!

The broth is another ingredient that you need to be careful with. If you add too much you’re going to end up with soggy stuffing (even if your bread cubes were dried out!). Add too little broth and it’ll end up dry, and I’m really not sure which is worst! The ratio I have in the recipe below works well for me. However, you can add in the broth slowly, stirring as you go. The key is to let the bread absorb the liquid. If it starts accumulating at the bottom of the bowl, it’s too much broth.




Stuffing

 

Vegetarian Version

I make this recipe with vegetable broth which makes it really easy to adapt. If you would like to make this recipe completely vegetarian, you can leave the sausage out and everything else stays the same. This is a nice gesture for anyone having vegetarians or people with dietary restrictions over for Thanksgiving. Stuffing is one of the best parts of Thanksgiving, nobody should be left out! And the vegetarian version is amazing too!

 

Stuffing

 

I hope you enjoyed my recipe! Did you try it out? Feel free to comment below.



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Homemade Sausage and Herb Stuffing
Homemade Sausage and Herb Stuffing
Print Recipe
Print Recipe
Homemade Sausage and Herb Stuffing
Homemade Sausage and Herb Stuffing
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 12Servings
Cook Time 30Minutes
Ingredients
  • 12 Oz. Bread cubes
  • 1 Tsp. salt
  • 1 Tsp. Pepper
  • 1 Tsp. Dried Parsley
  • 1/2 Tsp. Ground Sage
  • 1 Stick butter
  • 1 1/2 Cups Celery (chopped)
  • 1 Onion (chopped)
  • 1 Lb. Sausage
  • 2 1/4 Cup Vegetable Broth
Servings: Servings
Units:
Ingredients
  • 12 Oz. Bread cubes
  • 1 Tsp. salt
  • 1 Tsp. Pepper
  • 1 Tsp. Dried Parsley
  • 1/2 Tsp. Ground Sage
  • 1 Stick butter
  • 1 1/2 Cups Celery (chopped)
  • 1 Onion (chopped)
  • 1 Lb. Sausage
  • 2 1/4 Cup Vegetable Broth
Servings: Servings
Units:
Rating
Votes: 0
Rating: 0
Rate this recipe!
Servings 12Servings
Cook Time 30Minutes
Instructions
  1. Preheat oven to 350 °F
  2. In a large bowl, add the bread cubes and season with salt, pepper, dried parsley and ground sage. Set aside.
  3. In a large skillet, melt the butter. Saute the celery and onions for 8 minutes, until tender. Transfer to bowl with seasoned bread cubes.
  4. In the skillet, cook the sausage stirring occasionally until browned and cooked through, about 10 minutes on medium-high heat. Transfer to bowl with seasoned bread cubes and veggies.
  5. Add the vegetable broth and stir well to combine all ingredients.
  6. Transfer stuffing to a baking dish and bake in the oven for 30 minutes.
Recipe Notes


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