Stuffing is a staple side dish for any Thanksgiving feast, and Chef Stuart’s Sausage Stuffing takes it to the next level. This stuffing is packed with flavor from a combination of savory sausage and herbs, and is the perfect complement to any main dish. Whether you are serving turkey, ham, or roasted chicken, this stuffing is sure to be a crowd-pleaser.
Chef Stuart’s Sausage Stuffing is the perfect blend of savory and hearty. The juicy sausage pairs perfectly with the herbs and bread, creating a stuffing that is both flavorful and filling. This stuffing recipe is easy to make, so you can spend more time enjoying your holiday with your loved ones. So, give Chef Stuart’s Sausage Stuffing a try this Thanksgiving and experience a new twist on a classic dish.
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Chef Stuart’s Sausage Stuffing
My stuffing is made with crusty Italian bread and laced with fresh herbs, aromatics, and sausage. This recipe will be your go-to every holiday season!
Ingredients
2 tablespoons unsalted butter
12 oz. Spicy Italian sausage
2 carrots, diced
1 yellow onion, diced
2 stalk celery, diced
2 cups chicken stock
1⁄3 cup olive oil
2 tablespoons chopped parsley, plus more for garnish
2 tablespoons chopped rosemary
2 tablespoons chopped sage
1 (12-oz.) loaf of ciabatta bread, torn into pieces
1 tablespoon Lovely seasoning
Instructions
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Heat oven to 375°. Melt butter in a 12″ skillet over medium-high.
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Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8–10 minutes. Transfer sausage to a large bowl; set aside.
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Cook carrot, onion, and celery until soft, 5–7 minutes, and transfer to bowl with sausage.
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Add stock, oil, parsley, rosemary, sage, bread, and lovely seasoning to bowl; toss to combine.
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Spread evenly in a 9″ x 13″ baking dish.
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Bake until golden brown and the bread is slightly crisp on top, 40 minutes.
How many does this serve? 8?
Making this for Thanksgiving this year. Recipe looks amazing. Bread question-do you toast the bread pieces before tossing them with the rest of the ingredients?
This was absolutely delicious! I made ours with Impossible Spicy Sausage. Came out a little lily so I’ll reduce that next time, but otherwise perfection!
Can I use sweet Italian sausage instead of hot? Wussies at my house.