Sausage and Herb Stuffing – Recipe
In the past, most cooks baked the stuffing inside the turkey cavity, but now most of us prepare it separately, in the oven or on a stove top.
Every year I like to try different stuffing recipes, so this time I will share one with herbs and Sweet Italian Sausage.
My latest favorite turkey roasting recipe is by Martha Stewart.
This recipe yields enough stuffing to accompany an 18 lbs. turkey.
- 4 Tbs. unsalted butter (or Canola oil)
- 1 cup onions, chopped
- 3/4 cup celery (2 stalks), chopped
- 3 cloves garlic, minced
- 1 large carrot, shredded
- 1 Granny Smith apple, cored, peeled and shredded
- 1 lb. Sweet Italian Sausage, without casing
- 2 1/2 tsp. Sage
- 1 1/2 tsp. Rosemary
- 1/2 tsp. Thyme
- salt and pepper to taste
- 1/2 cup Crasins
- 1 1/2 cup vegetable or chicken stock (might need more, for more moist texture)
- 2 large eggs
- 1/3 cup fresh Italian Parsley, chopped
- 1 1/2 cups white bread cubes
- 3 3/4 cups wheat bread cubes
- In a medium frying pan, heat the butter, and saute the onion, celery, garlic, carrot, and apple.
- Remove from pan into a large bowl, and set aside.
- Add the sausage into the same frying pan, and cook for about 15 minutes, stirring often, to break it up.
- Mix in the Sage, Rosemary, Thyme, salt and pepper.
- Remove from heat and add to the sautéed veggies.
- Preheat to oven to 350 degrees F.
- Mix in the eggs, Crasins, and Parsley.
- Fold in the bread crumbs.
- Pour the broth over the mixture, and toss lightly, to incorporate evenly.
- Spoon the stuffing into a 9 x 13 glass casserole dish.
- Cover with aluminum foil, and bake for 30 minutes.
- Uncover, and bake another 15 minutes.
- Serve hot. (see TIP below)
TIP: If you like your stuffing quite moist, you can use some of the broth/pan juices from the turkey roasting pan, or additional chicken broth, and drizzle over the top of the baked stuffing, before serving.