I could eat stuffing every week and not get sick of it. Homemade, and even Stove Top, I love it all. So you can imagine it is definitely one of my favorite Thanksgiving side dishes. Previously, I have always used the pre-packaged dried bread cubes when I want to make homemade stuffing. But, this year I decided to make our Thanksgiving stuffing with fresh bread.
I couldn’t find a recipe that had all the components I was looking for, so after some experimenting in the days leading up to Thanksgiving, this is the recipe I came up with. I was so happy with how this recipe came out. The fresh bread cubes, combined with sausage and fresh herbs, make for a hearty, flavorful stuffing. This will be a holiday staple in our house from here on out, but I can’t promise that St0ve-Top won’t make an appearance on our table during the occasional weeknight dinner.
Sausage and Herb Stuffing
- 8 cups bread cubes (sourdough, Italian or French bread)
- 1 pound bulk breakfast sausage ( I prefer Jimmy Dean)
- 1 medium onion, chopped (~1.5 cups)
- 3 stalks of celery, finely chopped (~1 cup)
- 2 tablespoons finely chopped fresh sage
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon fresh thyme
- 1 teaspoon poultry seasoning
- 5 tablespoons butter, melted
- 1.5-2 cups of chicken broth
Preheat the oven to 350 degrees. Butter a 9×13-inch baking dish. Spread the bread cubes on a cookie sheet and bake until lightly toasted, 8-10 minutes.
Heat a large sauté pan over medium heat. Crumble the sausage into the pan. Add the onions and celery. Cook until the sausage is cooked through and the onions and celery are soft. Add the herbs and poultry seasoning. Mix well and cook for another 2-3 minutes.
In a large bowl, combine the toasted bread cubes and sausage mixture. Poor the melted butter and chicken broth, starting with 1.5 cups, over the stuffing mixture. Stir to combine and add more chicken broth as necessary, depending on how moist you like your stuffing.
Cover with foil and bake for 20 minutes. Uncover and bake for another 10-15 minutes.
Source: Made in Melissa’s Kitchen.