This Homemade Stuffing is life altering with chunks of sourdough bread, savory sausage, flavorful herbs, and wrapped in a buttery end. Crispy on the skin and mushy on the within, it is a aspect dish everybody will request for Thanksgiving and Christmas dinners!
Why We Love This Homemade Stuffing
Stuffing appears to be a type of polarizing Thanksgiving recipes that folks both love or hate. If you grew up with mushy stuffing, or stuffing from a field, you may not perceive why stuffing might be our favourite a part of Thanksgiving dinner. However, we’re keen to guess that this recipe- made with hearty bread cubes, floor sausage, and contemporary herbs- will make a lover out of even your hardest critic.
Our secret is utilizing contemporary herbs and pulsing the greens in a meals processor till you virtually get a paste. The taste will get into each nook and cranny of the stuffing and also you keep away from big chunks of onion and celery. Baking it in a casserole dish offers you a crunchy, golden brown topping with simply sufficient moisture to carry all of it collectively. No mushiness right here!
The Ingredients:
- sourdough bread
- floor pork sausage
- celery
- onion
- salt
- pepper
- rubbed sage
- poultry seasoning
- contemporary sage
- contemporary parsley
- contemporary rosemary
- contemporary thyme
How to Make Homemade Stuffing
This Homemade Stuffing Recipe has a number of steps, however actually is very easy to make!
- Cube or tear the bread into chunk measurement items. We love utilizing sourdough bread as a result of it’s hearty, flavorful, and provides nice texture. Add your bread to a really massive bowl.
- Give your onion and celery a tough chop and throw it in your meals processor. Pulse till it’s finely diced. Add to the bowl with the bread cubes.
- Melt the butter and add the seasonings; whisk to mix. Drizzle over the bread and veggies and toss to coat.
- Brown the sausage. Drain any further fats and add the sausage to the stuffing combination. Stir properly to mix.
- Put stuffing into a big greased baking dish. Cover with foil and bake at 375 levels for 45 minutes. Remove the foil and bake for an extra 10-Quarter-hour or till golden brown.
We actually like utilizing home made or bakery sourdough bread when making home made stuffing. Sourdough is a hearty, chewy bread with a taste that goes so properly with stuffing. But you possibly can actually use any bread. Try to keep away from mushy, fluffy bread as a result of it might flip to mush fairly rapidly. However, if that’s what you may have we advocate drying the cubes out in a single day or toasting in an oven till dry and toasty earlier than utilizing in your stuffing. Often your native grocery retailer or bakery will promote baggage of stuffing cubes across the holidays that you may additionally use on this recipe. If utilizing dried bread cubes, you would possibly must rooster broth to make sure that your stuffing isn’t too dry.
Absolutely! We love the spicy taste the sausage brings to the stuffing, however you possibly can merely depart it out and it’ll nonetheless be very tasty. You may also substitute turkey sausage for the majority sausage if you happen to want.
Yes! That’s one thing I really like about stuffing- it’s tremendous customizable. Try including diced apples, dried cranberries, sliced mushrooms, or chopped pecans.
Yes! Leftover stuffing freezes very well and can final for a number of months. You would possibly want so as to add further rooster broth when reheating if the stuffing is simply too dry.
More Holiday Recipes You’ll Love:
- 1 pound sourdough bread 8 cups cubed
- 1 pound floor pork sausage
- 1 bunch celery roughly chopped
- 1 massive onion roughly chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon rubbed sage
- 1 1/2 tablespoons poultry seasoning
- 1 tablespoon contemporary sage chopped
- 1/2 cup contemporary parsley chopped
- 3 tablespoons contemporary rosemary chopped
- 2 tablespoons contemporary thyme chopped
- 1/2 cup butter unsalted
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Preheat oven to 375°F
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Tear bread into chunk measurement items or use a knife to dice it, and place in a big bowl.
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In a meals processor, add roughly chopped celery and onion and pulse till diced into tiny items.
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In a skillet over medium/excessive warmth, soften the butter and add the diced celery and onion. Saute for 2-3 minutes, simply till the veggies soften. Add herbs and seasonings to the combination and stir properly to mix. Pour over the bread in your massive bowl and stir to mix.
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Cook the sausage in a saute pan, breaking it into small items. Drain the fats. Stir into the bread combination.
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Place right into a greased 9×13 baking pan. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an extra 10 minutes or till golden brown. You can flip up the temperature at this level to hurry up the browning. Serve heat and luxuriate in!
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*If you might be utilizing dry bread cubes, add 1/2 cup of rooster broth to the combination if you stir within the sausage.
Calories: 334kcal | Carbohydrates: 31g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 926mg | Potassium: 232mg | Fiber: 2g | Sugar: 1g | Vitamin A: 522IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 3mg
Natalie Monson
I’m a registered dietitian, mother of 4, avid lover of meals and powerful promoter of wholesome habits. Here you can find a number of scrumptious recipes stuffed with fruits and veggies, ideas for getting your youngsters to eat higher and develop into intuitive eaters and plenty of assets for feeding your loved ones.