Grandma's Old Fashioned Sausage Herb Stuffing
Grandma's old-fashioned recipe for over 30 years with golden bread cubes, butter and fresh herbs. The ultimate Thanksgiving side dish.
Servings: 8
Calories:
Equipment
- large rimmed baking sheet
- large bowl
Ingredients
- 1 pound good quality sourdough, french or bakery white bread cut into 1” cubes (approx. 10 cups)
- 1 stick butter + 1 tablespoon for baking dish
- 1 cup yellow onion diced (see NOTES below)
- 1 cup celery diced (about 2 stalks)
- 1/3 cup Italian parsley chopped
- 2 tablespoons fresh sage finely chopped
- 2 tablespoons fresh thyme remove stems from leaves, finely chop
- salt and pepper to taste
- 8 ounces bulk breakfast sausage Jimmy Dean recommended
- 2 to 2 1/2 cups turkey can sub chicken stock, broth or bone broth
Instructions
- Preheat oven to 350 degrees. Butter a 9 x 13 glass baking dish with 1 tablespoon of softened butter and set aside.
- Cut bread into about 1” cubes and transfer to a rimmed baking sheet in a mostly single layer.
- Bake cubes 30 minutes or until they’re golden and crisp. Cool completely and transfer to a large bowl.
- While the cubes are toasting, melt butter in a large skillet over medium heat. Add onion and celery. Season lightly with salt and pepper and cook 5-7 minutes or until the onions have softened.
- Add parsley, sage and thyme then pour over the bread cubes. Stir then cool to room temp.
- Once cool, break up the raw sausage into the stuffing.
- Blend (I find using my hands works better than a spoon) then slowly add stock, combining until the cubes are evenly moistened (you don’t want excess stock in the bottom of the bowl).
- Transfer the stuffing to the prepared baking dish. Cover with aluminum foil and bake at 350 degrees for 40 minutes.
- After 40 minutes uncover and continue baking 15 minutes for a lightly crispy top (the stuffing will stay moist inside). Remove from the oven and serve warm.
Notes
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
- Can't find turkey stock? Use chicken stock or even bone broth.
- 1 cup of diced celery is about 2 stalks.
- 1 cup of diced onion is equal to half of one medium (fist-size) onion.