Sausage and Herb Stuffing – Recipe
Stuffing is a must Thanksgiving Dinner menu choice, alongside the roasted turkey.
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 stovetop.
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
- 2 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.
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. It also stores well for leftovers the next day.