Go Back
Print

Sausage Stuffing

Sausage Stuffing is homemade stuffing loaded with spicy Italian sausage, vegetables, French bread, and dried cranberries.

Course Side Dish
Cuisine American
Keyword Sausage Stuffing
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 490 kcal
Author Amanda Rettke--iamhomesteader.com

Ingredients

  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage
  • 4 tablespoons (1/2 stick or 57g) salted butter
  • 2 medium onions, cut into 1/4-inch dice (about 3 cups)
  • 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
  • 2 loaves (9-inch each) French bread, cut into 1/4-inch cubes
  • 1/3 cup fresh parsley, chopped
  • 1 teaspoon celery salt
  • 1 teaspoon dried sage, crumbled
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dried cranberries
  • 4 cups warm chicken stock, divided

Instructions

  1. Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray.

  2. In large skillet over medium heat, heat oil. Add sausage to skillet and cook about 10 minutes, or until sausage is cooked through (browned with no pink). Transfer to a large bowl and tent with aluminum foil to keep warm. Set aside.

  3. In the same skillet, melt butter. Stir in onion and celery, cover, and cook, stirring occasionally for about 5-10 minutes. You want onions to be translucent.

  4. Transfer to the bowl with the sausage and add bread cubes, parsley, celery salt, sage, rosemary, thyme, cranberries, salt, and pepper.

  5. Stir in 3 1/2 cups warm chicken stock.

  6. Transfer all ingredients to the greased baking dish. Drizzle with remaining 1/2 cup hot stock. Cover with aluminum foil and bake about 30 minutes, or until heated through. (Optional: For a crispier top, remove foil and bake an additional 10 minutes.)

  7. Serve immediately.