Description
A savory, herb-filled sausage stuffing baked to golden perfection. This comforting side dish combines Italian sausage, fresh herbs, and rustic bread for a flavorful and satisfying addition to your holiday or family meal.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage, casings removed
- 1 large onion, diced
- 4 stalks celery, diced
- 2 cloves garlic, minced
Stuffing Base
- 1 (14-ounce) loaf rustic bread, cubed
- 1/4 cup unsalted butter
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional)
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 eggs, beaten
- Salt and black pepper to taste
- Cooking spray or additional butter for greasing the dish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a large baking dish with cooking spray or butter to prevent sticking.
- Cook Sausage: In a large skillet over medium heat, cook the Italian sausage until browned, breaking it into small pieces with a wooden spoon. Once cooked, remove from skillet and set aside.
- Sauté Vegetables: Using the same skillet, add the diced onion and celery. Sauté until the vegetables are soft and translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Combine Ingredients: In a large mixing bowl, add the cooked sausage, sautéed vegetables, cubed rustic bread, fresh chopped sage, thyme, rosemary, and season with salt and black pepper to taste. Mix well.
- Prepare Butter Mixture: In a small saucepan over low heat, melt the butter. Stir in the chicken broth and dry white wine if using, warming the mixture slightly.
- Mix Wet Ingredients: Pour the melted butter mixture over the bread and sausage mixture. Add the beaten eggs and gently toss until the bread is evenly moistened and all ingredients are well combined.
- Assemble Stuffing: Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover tightly with aluminum foil to keep moisture in.
- Bake Covered: Bake in the preheated oven for 25 minutes to cook through and allow flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and crisp.
- Cool and Serve: Allow the stuffing to cool slightly before serving to let it set. Enjoy this flavorful herb-roasted sausage stuffing!
Notes
- For a vegetarian version, substitute sausage with plant-based sausage or extra vegetables.
- Dry white wine is optional and can be omitted for a non-alcoholic version, using extra chicken broth instead.
- Use day-old bread for the best texture; fresh bread might make the stuffing too mushy.
- Fresh herbs provide the best flavor, but dried herbs can be used in smaller quantities.
- Covering with foil during the first part of baking keeps the stuffing moist while the final uncovered baking creates a crispy top.
