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Side Dishes, Thanksgiving Recipes
Today is Day 2 of “Thanksgiving Week” and I made Herb Stuffing with Sausage! This Herb Stuffing with Sausage is deliciously savory with a touch of sweetness from dried Cranberries.
When I was younger and I would go over my grandmother’s for Thanksgiving, and the one side that I couldn’t stand was stuffing. I think it was a texture thing for me. Also, the seasoning tasted like something from a package (now that I think about it, it probably was Stove Top). However, something magical happened around the age of 13 for me. Something so wonderful, so fantastic, so amazing, that it changed my life forever! I had homemade cornbread stuffing for the first time.
My Aunt Valerie made it and I think I ate about 3 plates of it by itself. Now, anytime I know I am going to my Aunt Valerie’s house for the holidays I ask for it. Now, my Aunt Valerie lives in Atlanta and I am not as fortunate as I once was to enjoy her stuffing for the holiday. Therefore, I made my own! To be honest, I think my Herb Stuffing with Sausage recipe can compete with my dear ole Aunt Valerie.
The first time I made this stuffing, I kid you not, the entire pan was gone by the end of the meal. Now, my family asks me to make this Herb Stuffing with Sausage recipe each year. I think it has something to do with the seasonings, the sausage, and the dried cranberries that I put in for some sweetness.
This stuffing is not only delicious and tasty but it is “stupid easy”! If you decide to make this Herb Stuffing for your family this year you can get as creative as you want. Instead of using Italian Sausage you can use Andouille or another Pork Sausage; Instead of using dried cranberries, you can use diced apples or another comparable dried fruit; and instead of using chicken stock you can use beef broth or a different kind of stock. That is the great thing about cooking, you can take a recipe and recreate it to be your own. Make this stuffing for your family and they will love you just as much as I love my Aunt Valerie!
Herb Stuffing with Sausage
- Author: Nicole Washington- Brown Sugar Food Blog
- Total Time: 50 mins
- Yield: 6-8 1x
Description
Don’t make the same and boring stuffing, make this Herb Stuffing with Italian Sausage and dried cranberries.
Ingredients
Scale
- 14 oz. Bag of Herb Stuffing Bread Cubes
- 32 oz. chicken stock
- 2 tbsp. olive oil
- 1 lb. Italian Sausage
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 1 c. dried cranberries
- 2 garlic cloves, minced
- 1 tsp. dried sage
- 1/2 tsp. cayenne pepper
- 1 tsp. paprika
- 3 tbsp. butter, softened
- 1 c. water
- salt and pepper to taste
Instructions
- Preheat oven to 350 Degrees
- In a large pan, add the olive oil to the pan over medium-high heat. Add the onions and celery to the pan and saute until translucent, about 5 minutes. Add the garlic and cook for another 5 minutes and reduce heat so the garlic doesn’t burn. In a separate skillet, add the Italian sausage and cook over medium-high heat until thoroughly cooked.
- In a large bowl, pour in the stuffing bread cubes and pour the chicken stock over the stuffing and allow to sit for 10 minutes to allow the bread cubes to absorb the chicken stock. Add the sauteed vegetables, Italian sausage, and dried cranberries and mix until all ingredients are evenly incorporated. Add the butter and spices (dried sage, cayenne pepper, paprika, and salt and pepper) and stir once more.
- Pour the stuffing mixture into a casserole dish and pour the cup of water (or chicken stock if you have more) around the edges of the stuffing. Sprinkle the top with pepper and more paprika (if you would like). Bake for 20 to 25 minutes or until golden on the top.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
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Comments
Lisa Broussard Januska says I made this a couple of weeks ago, following your recipe nearly to a T. The only exception, was I used JD sage flavored sausage. My hubby was over the moon, saying he thought it was as good, if not better than his dear Mom’s, now that is a real compliment! I have never had bread dressing as we have always been cornbread people down here in Texas, my hubs is an Ohioan. He’s been a saint for the last 16 yrs., putting up with our version of dressing, so as a treat, I am bring your dressing with our tweak, to “my” family Thanksgiving, these Texans aren’t gonna know what hit them! They’ll either love it, or love it…Ha, Ha, Ha!! But, I’m pretty sure they will love it…it’s that good!!! Thank you for sharing these ingredients, and not making us feel like we can’t make it our own!!!
★★★★★
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- Nicole Nared-Washington says
OH my goodness Lisa. Im grinning from ear to ear! I hope your family did indeed enjoy it!
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- Johanne Cardinal says
Hi. I am making this stuffing recipe today. I live in Montreal and there is no bags of herb stuffing bread. What can I use instead. Should I dry a loaf of bread and cube it.
★★★★★
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- Nicole Nared-Washington says
Yes. I think that would be good if you get stale bread and cut it into cubes. You may have to add additional herbal seasonings for flavoring, but you should be fine.
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- Dana Pope says
I just wanted to say that I have used this recipe for our large family Thanksgiving dinner every year for 5 years. It has always been and remains a family favorite. It had everything I wanted in a stuffing that reminded me of growing up. So when I came across this recipe I tried it and it became a hit every year since. I follow the recipe almost exactly as it states except I add a little more sausage, cut out the cranberries, and double the recipe of course!!! Trust me, it goes quickly! Your recipe has become a family tradition and I thank you!
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