Sausage and Herb Stuffing - Dish with Drew

 Sausage and Herb Stuffing

This isn’t your average stuffing; it is truly the absolute BEST Sausage and Herb Stuffing, and I promise you, once you've had this version, you will never, ever go back to that bland, soft, and squishy stuffing you might be used to. This recipe is designed to deliver a bold, complex, and deeply savory flavor in every single bite, focusing on a perfect contrast of textures that takes this ultimate holiday side dish from a simple plate filler to a main event. You’re going to get those crucial crispy, golden-brown edges that everybody fights over, while the interior remains wonderfully soft, moist, and deeply savory. The reason this dish is so superior is the generous, high-quality filling, which is absolutely packed with savory Italian sausage and a vibrant blend of freshly chopped herbs, including parsley, rosemary, sage, and thyme. The sheer aroma alone, as those fresh herbs hit the sausage fat, is enough to let you know you're making something spectacular, filling your entire kitchen with the scent of pure comfort and celebration. This is not just a side dish; it's a centerpiece of flavor and texture that demands attention at the holiday table.

The secret to achieving this structural and savory perfection is twofold. First, we use toasted sourdough bread rather than generic white bread. Sourdough provides a robust, sturdy structure that holds up beautifully to the egg and chicken stock mixture, ensuring those crispy edges and preventing the final dish from turning into a soggy mess. Second, we build the essential flavor base by cooking down the onions, celery, and even a hint of diced green apple right in the residual fat left behind after browning the Italian sausage. This is the crucial, low-fuss technique that adds incredible depth and savory richness that plain butter simply cannot replicate. By infusing the vegetables with the sausage drippings and then binding it all together with a simple egg and stock mixture, every single chunk of bread is soaked in concentrated holiday flavor. This stuffing is perfect for Thanksgiving, Christmas, or any special occasion dinner where you want a reliable, high-end dish that tastes like pure comfort.

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🗒️ Recipe Notes 🗒️

I use unsalted chicken stock and unsalted butter, please adjust the salt accordingly if you are using salted chicken stock and/or salted butter!  

👇 Ingredients & Instructions 👇

16 oz Sourdough Bread 2 Sticks of Unsalted Butter 5 Sticks of Celery (Chopped) 1 Medium Onion (Diced) 4 Cloves of Garlic (Finely Minced) 1 Green Apple (Peeled and Diced) 1lb of Italian Sausage 1 T Chopped Parsley 1 T Chopped Rosemary 1 T Chopped Thyme 1 T Chopped Sage 1 T Chicken Bouillon 2 Cups of Unsalted Chicken Stock (1.5 C for egg mixture and 0.5 Cup for sausage mixture) 2 Whole Eggs 1.5 tsp Kosher Salt (Reduce/omit if you use salted chicken stock or salted butter)

👨‍🍳 Instructions 👨‍🍳

1) Cut up bread into 1-inch chunks, toast in oven at 350F for 5-10 minutes. You want to dry out and slightly crisp the bread, not toast or brown it.

2) Chop celery, onions, apple and garlic.

3) Cook sausage in a pan over medium heat until well caramelized, breaking apart in to bite sized chunks. Don't break it down too much, you want some texture.

4) Remove the cooked sausage, leaving the residual fat in the pan and add two sticks of unsalted butter.

5) Add the onions, celery and apple to the pan and cook on medium heat until tender and just beginning to caramelize, stirring occasionally, about 10 minutes.

6) While the vegetables are cooking, chop up rosemary, parsley, sage and thyme.

7) Once the vegetables have softened and just begin to caramelize, add salt, garlic, the herbs, cooked sausage and 1/2 Cup of chicken stock. Cook this mixture for 5 minutes.

8) In a small bowl, add the remaining 1.5 Cups of chicken stock, the chicken bouillon and two eggs. Whisk until completely combined.

9) In a large bowl, combine the sausage mixture and the bread.

10) Pour over the egg and chicken stock mixture, mix to combine. The bread should be saturated, but not soggy to where it's falling apart.

11) Pour the mixture into a baking dish and very gently press down the mixture with a spatula. You don't want to smash it in there, just compress lightly so everything holds.

12) Bake uncovered for 35-45 minutes or until golden brown.

13) Optionally, you can top with some more chopped herbs just before serving.

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