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Sausage and Herb Stuffing

Savory Sausage and Herb Stuffing to Wow Your Holiday Guests

A comforting, gluten-free Sausage and Herb Stuffing with apples, perfect for any holiday gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 1 spray Cooking Spray Prevents sticking; use any non-stick spray.
  • 3/4 stick Unsalted Butter Adds richness; replace with olive oil for a dairy-free option.
  • 2 medium Yellow Onions Diced; can substitute with shallots.
  • 3 stalks Celery Diced; green bell pepper can be a substitute.
  • 1 sweet-crisp Apple Peeled and diced; Honeycrisp preferred, but Granny Smith can also work.
  • 1 tsp Kosher Salt Enhances flavor; adjust to taste.
  • 1/4 tsp Black Pepper Fresh ground preferred.
  • 4 cloves Garlic Minced; powder can work in a pinch.
  • 1 bag Herb-Seasoned Stuffing 12 oz; consider sourdough or Italian bread for a fresh version.
  • 1/4 cup Fresh Parsley Finely chopped; can substitute with cilantro.
  • 1 tbsp Fresh Sage Finely chopped; thyme can be used as a substitute.
  • 1 tbsp Fresh Thyme Finely chopped; oregano can substitute.
  • 1 lb Italian Sausage Uncooked, casings removed; turkey sausage is a leaner alternative.
  • 1.5 cups Low-Sodium Chicken Broth Divided; vegetable broth for a vegetarian option.
  • 2 large Eggs Can omit for a vegan version or use a flax egg.

Equipment

  • Large Skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and coat a 9x13-inch baking dish generously with cooking spray.
  2. Melt 3/4 stick of unsalted butter in a skillet over medium-high heat. Add diced onions, celery, and sweet apple, seasoning with salt and black pepper. Sauté for 10-12 minutes until softened, then stir in minced garlic for the last minute.
  3. Transfer the sautéed mixture into a large mixing bowl and add the herb-seasoned stuffing, parsley, sage, and thyme, gently combining.
  4. In the same skillet, crumble the uncooked sausage and cook over medium heat, stirring for 6-8 minutes or until no longer pink. Pour in 1/2 cup of chicken broth to deglaze the pan.
  5. Mix the browned sausage and deglazing liquid into the stuffing bowl, ensuring even distribution.
  6. Whisk together the eggs and remaining 1 cup of chicken broth. Pour over the stuffing mixture and combine thoroughly.
  7. Transfer the stuffing into the prepared baking dish, cover tightly with foil, and bake for 15 minutes. Remove foil and bake for another 20-25 minutes or until the top is browned.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 25gProtein: 10gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat in the oven at 350°F for 20-25 minutes covered to retain moisture.

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