Sausage and Herb Stuffing Perfect for Thanksgiving

Stuffing is my favorite part of the Thanksgiving meal. I love the earthy flavors from fresh herbs and sausage! It has been in my family for generations. Nobody can make it better than my mom, but I attempted to make it for the first time this year, following her recipe. It was surprisingly easier than I thought.

Ingredients:

  • 2 lbs of good quality bread, cut into 1 inch cubes – about 15 cups ( I use a mixture of sourdough and pumpernickel)
  • 1 stick of butter
  • 4 celery stalks, diced
  • 1 large onion, finely chopped
  • 2 lbs of Italian sausage
  • 2 tbsp chopped fresh sage
  • 2 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary
  • 1/4 cup chopped fresh parsley
  • 3 cups homemade stock
  • Salt & Pepper

Directions:

About 24-48 hours before making the stuffing, cube the bread and spread on cookie sheets and store above the refrigerator or on the counter top so the bread can harden.

When you’re ready to make the stuffing, melt one stick of butter in a pan. Reserve half of the melted butter for later. To the pan with the remaining butter, add celery, carrots, and onion – and some salt and pepper. Cook over medium heat for about 10 minutes, until everything has softened. Transfer the vegetables to a bowl. In the same pan add the sausage and continue breaking the sausage a apart until fully cooked and no longer pink. Return the vegetables to the pan with sausage and add the herbs. Add a little more salt and pepper and mix well. Add about 1 cup of stock, cook and stir up any of the browned bits. Continue cooking until the stock has reduced by half – about 5 minutes.

Transfer the sausage mixture to a very large bowl and add the bread. Add an additional 2-3 cups of stock and toss well with the bread to make sure the cubes are moistened. Season with a little more salt and pepper. Transfer the mixture to a large buttered baking dish. Brush the top of the stuffing with the remaining melted butter. Bake the stuffing in a 350 degree oven for 30-45 minutes or until it’s nicely browned.