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.

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Sausage Cranberry Pecan Stuffing

Thanksgiving Stuffing

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Top 3 sausage stuffing recipe recipes from across the web

The most viewed sausage stuffing recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sausage Cranberry Pecan Stuffing

Thanksgiving Stuffing

Sausage Stuffing

The most viewed sausage stuffing recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine