This Sausage Stuffing recipe is a family favorite! With ground Italian sausage, crisp Granny Smith apples, sweetened dried cranberries, and a hint of sage--this stuffing packs a serious punch of flavor.
PREP: Preheat the oven to 250 degrees F. Generously grease a rimmed 9x13-inch pan with nonstick spray and set aside.
DRY OUT BREAD: Add cut bread cubes in one layer to the baking sheet. Place in the preheated oven and bake for 45 minutes, stirring the bread cubes every 15 minutes, or until completely dried out. Set aside to let the bread cool. Now increase the oven temperature to 350 degrees F.
SAUSAGE: In a very large cast iron pot, add 1 tbsp oil and heat to high. Once hot, add sausage in a single layer and let sear about 1 minute per side before crumbling and breaking up with a wooden spoon. Season to taste (I add ½ tsp each salt and pepper) and cook until fully browned through. Use a slotted spoon to remove to a paper-towel-lined bowl and set aside for now. Leave grease in the pot, but if there is more than 1 tbsp grease left behind, drain off excess.
BUTTER AND VEGGIES: Reduce heat to medium -igh and add butter to the same pot the sausage was cooked in. Once melted, add the diced onions, celery, and apples. Season to taste (I add ½ tsp salt and pepper). Stir often until just beginning to lightly brown and the ingredients have become tender-- about 10 minutes (reduce heat if needed). Once tender, remove from heat and stir in the parsley and sage. Allow pot to cool. Mix in cranberries. Return sausage to the pot.
EGGS AND BROTH: In a separate bowl, add the eggs and whisk with a fork. Stir in the chicken broth, whisking until combined with eggs. Pour this mixture into the pot with the veggies and sausage. Make sure the pot is room temperature--not hot--or it will scramble the egg mixture. Stir everything to combine. Add the toasted bread cubes into the pot and very gently mix until bread is coated and ingredients are evenly dispersed. Taste if additional seasoning is needed (See Note 3).
BAKE: Gently transfer this mixture to the prepared 9x13-inch baking dish and press into one even layer. Bake for 50-60 minutes or until browned and crisp on top and sides. Remove and serve immediately.
Notes
Note 1: Sausage. Depending on personal preference, use mild or spicy sausage. For more heat (and flavor), use spicy sausage, and if you prefer less spice, use a mild or sweet sausage instead. If some of your guests want more spice and others don't, use mild sausage and serve red pepper flakes on the side! Remove sausage casings before browning.Note 2: Flat-leaf Italian parsley (as opposed to curly parsley). Flat-leaf parsley has a more robust flavor and curly parsley is used more commonly as a garnish or decoration for food. We want the intense flavor of parsley in this stuffing with sausage recipe.Note 3: Seasoning: Don’t forget the power of salt and pepper in such a simple dish; a little goes a long way! The amount you’ll need will vary depending on the saltiness of the sausage, bread, and chicken stock/broth you use. Taste and adjust to personal preference.