Name: Thanksgiving Stuffing with Sausage: The Ultimate Holiday Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12-16 servings
Ingredients: 1 pound Italian sausage, removed from casings; 1 large onion, chopped; 2 celery stalks, chopped; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 tablespoon olive oil; 1 loaf (about 1 pound) day-old sourdough bread, cubed; 1 loaf (about 1 pound) day-old French bread, cubed; 1 cup chicken broth; 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio); 1/2 cup (1 stick) unsalted butter, melted; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh sage; 1 tablespoon chopped fresh thyme; 1 teaspoon poultry seasoning; 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 2 large eggs, lightly beaten

Thanksgiving stuffing with sausage is a cornerstone of any memorable Thanksgiving feast, and let's be honest, it's often the dish we look forward to the most! Forget the perfectly roasted turkey for a moment; it's the savory, comforting, and utterly delicious stuffing that truly steals the show. Have you ever wondered why this humble side dish holds such a special place on our holiday tables?

Stuffing, in its various forms, has a rich history, dating back to ancient times when cooks stuffed birds and animals with grains, herbs, and whatever else was on hand. Over centuries, it evolved, incorporating regional ingredients and culinary traditions. The addition of sausage, a relatively modern twist, elevates the stuffing to a whole new level of flavor and richness.

What makes Thanksgiving stuffing with sausage so irresistible? It's the perfect marriage of textures – the soft, bread-based interior contrasted with the slightly crispy edges. The savory sausage adds a depth of flavor that complements the sweetness of cranberries and the earthiness of herbs. It's also incredibly versatile; you can customize it with your favorite vegetables, nuts, and spices. But beyond the taste and texture, stuffing evokes a sense of warmth, tradition, and togetherness. It's a dish that brings families together, creating memories that last a lifetime. So, let's dive into this recipe and create a Thanksgiving stuffing that will have everyone asking for seconds!

Ingredients:

1 pound Italian sausage, removed from casings
1 large onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 tablespoon olive oil
1 loaf (about 1 pound) day-old sourdough bread, cubed
1 loaf (about 1 pound) day-old French bread, cubed
1 cup chicken broth
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1/2 cup (1 stick) unsalted butter, melted
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon poultry seasoning
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 large eggs, lightly beaten

Preparing the Sausage and Vegetables:

First, we're going to get the sausage browned. In a large skillet or Dutch oven, crumble the Italian sausage over medium-high heat. Cook, stirring occasionally, until the sausage is browned and cooked through. This usually takes about 8-10 minutes. Make sure to break up any large clumps of sausage as it cooks.
Once the sausage is cooked, remove it from the skillet with a slotted spoon and set it aside in a large bowl. Leave any rendered fat in the skillet – this will add tons of flavor to our vegetables!
Now, add the olive oil to the skillet (if needed, you might not need it if the sausage rendered a lot of fat). Add the chopped onion, celery, and both bell peppers to the skillet. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly translucent. This usually takes about 8-10 minutes. We want them to be tender, but not browned.
Season the vegetables with a pinch of salt and pepper while they're cooking. This will help them release their moisture and develop their flavor.
Once the vegetables are softened, remove the skillet from the heat and set it aside to cool slightly.

Preparing the Bread:

While the sausage and vegetables are cooking, let's get the bread ready. It's important to use day-old bread for stuffing, as it will absorb the liquid better and prevent the stuffing from becoming mushy. If you only have fresh bread, you can dry it out by cubing it and toasting it in a low oven (around 200°F) for about an hour, or until it's dried out but not browned.
In a very large bowl (or two large bowls), combine the cubed sourdough bread and the cubed French bread. We're using a combination of breads for a variety of textures and flavors. The sourdough adds a tangy flavor, while the French bread provides a lighter, airier texture.

Combining the Ingredients:

Now comes the fun part – putting everything together! Add the cooked sausage and the softened vegetables to the bowl with the bread cubes.
In a separate bowl, whisk together the chicken broth, white wine, melted butter, parsley, sage, thyme, poultry seasoning, salt, pepper, and eggs. Make sure the butter isn't too hot when you add the eggs, or they might scramble!
Pour the liquid mixture over the bread, sausage, and vegetable mixture. Gently toss everything together until the bread is evenly moistened. Be careful not to overmix, as this can make the stuffing tough. We want the bread to be saturated, but still retain some texture.
At this point, you can taste the stuffing and adjust the seasonings as needed. If it needs more salt, pepper, or herbs, now is the time to add them.

Baking the Stuffing:

Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish with butter or cooking spray. This will prevent the stuffing from sticking to the dish.
Pour the stuffing mixture into the prepared baking dish and spread it out evenly.
Cover the baking dish with aluminum foil. This will help to keep the stuffing moist while it bakes.
Bake the stuffing for 30 minutes, covered.
After 30 minutes, remove the foil and bake for another 20-30 minutes, or until the top is golden brown and the stuffing is heated through. The internal temperature of the stuffing should reach 165°F (74°C).
If the top of the stuffing starts to brown too quickly, you can loosely tent it with foil.
Once the stuffing is done, remove it from the oven and let it rest for 10 minutes before serving. This will allow the flavors to meld together and the stuffing to set up slightly.

Tips and Variations:

Make it ahead: You can assemble the stuffing up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate it. When you're ready to bake it, let it sit at room temperature for 30 minutes before baking as directed. You may need to add a few extra minutes to the baking time if the stuffing is cold.
Add dried cranberries: For a touch of sweetness and tartness, add 1 cup of dried cranberries to the stuffing mixture.
Add apples: For a slightly sweet and savory flavor, add 1 diced apple (such as Granny Smith or Honeycrisp) to the stuffing mixture.
Use different types of sausage: You can use sweet Italian sausage, spicy Italian sausage, or even breakfast sausage in this recipe.
Add nuts: For some added crunch, add 1/2 cup of chopped pecans or walnuts to the stuffing mixture.
Make it vegetarian: Omit the sausage and use vegetable broth instead of chicken broth. You can also add some sautéed mushrooms for extra flavor.
Bake it in the turkey: If you prefer to bake the stuffing inside the turkey, make sure to stuff the turkey loosely, as the stuffing will expand as it cooks. Also, be sure to check the internal temperature of the stuffing to ensure that it reaches 165°F (74°C).
Add more herbs: Feel free to experiment with different herbs, such as rosemary, oregano, or marjoram.
Use different types of bread: You can use other types of bread, such as challah, brioche, or cornbread, in this recipe. Just make sure to use day-old bread.
Adjust the amount of liquid: If the stuffing seems too dry, add a little more chicken broth. If it seems too wet, add a few more bread cubes.

Serving Suggestions:

This Thanksgiving stuffing with sausage is the perfect side dish for your Thanksgiving feast. It pairs well with turkey, gravy, mashed potatoes, cranberry sauce, and other traditional Thanksgiving dishes. It's also delicious served as a side dish for other meals, such as roasted chicken or pork.

Enjoy!

Conclusion:

This Thanksgiving, ditch the same old, same old and prepare to wow your guests with this incredible Thanksgiving stuffing with sausage! Seriously, you won't regret it. The savory sausage, the perfectly toasted bread, the aromatic herbs – it all comes together in a symphony of flavors that will have everyone reaching for seconds (and maybe even thirds!). I know, I know, Thanksgiving is all about tradition, but trust me, this recipe is a tradition in the making. It's the kind of dish that people will ask for year after year, and you'll be so proud to say you made it. But why is this stuffing a must-try? Well, beyond the incredible taste, it's surprisingly easy to make. I've broken down the steps so even a novice cook can pull it off without a hitch. Plus, it's incredibly versatile. Feel free to adapt it to your own preferences. Not a fan of sage? Try thyme or rosemary. Want to add a little sweetness? Throw in some dried cranberries or chopped apples. The possibilities are endless! And speaking of versatility, let's talk serving suggestions. Of course, this stuffing is the perfect accompaniment to your Thanksgiving turkey. But don't limit yourself! It's also fantastic served alongside roasted chicken, pork loin, or even as a vegetarian main course with a side of roasted vegetables. For a truly decadent experience, try topping it with a creamy mushroom gravy. Or, for a lighter option, serve it with a simple green salad. Looking for variations? If you're feeling adventurous, try adding some different types of sausage. Italian sausage, chorizo, or even a spicy andouille sausage would all be delicious additions. You could also experiment with different types of bread. Sourdough, challah, or even cornbread would all add a unique flavor and texture to the stuffing. And if you're looking for a gluten-free option, simply substitute gluten-free bread. Here are a few more ideas to get your creative juices flowing: * Cranberry Walnut Stuffing: Add 1 cup of dried cranberries and 1/2 cup of chopped walnuts to the stuffing mixture. * Apple Sausage Stuffing: Add 1 diced apple to the stuffing mixture along with the sausage. * Mushroom and Herb Stuffing: Add 1 cup of sautéed mushrooms and an extra tablespoon of fresh herbs to the stuffing mixture. * Spicy Sausage Stuffing: Use spicy Italian sausage or chorizo for a kick. Add a pinch of red pepper flakes for extra heat. I'm so excited for you to try this recipe! I truly believe it will become a new favorite in your family. So, gather your ingredients, preheat your oven, and get ready to create some Thanksgiving magic. And most importantly, don't be afraid to experiment and make it your own. Cooking should be fun, so relax, enjoy the process, and let your creativity shine. Once you've made this amazing Thanksgiving stuffing with sausage, I'd love to hear about your experience! Did you make any modifications? What did your family think? Share your photos and comments on my website or social media pages. I can't wait to see what you create! Happy Thanksgiving, and happy cooking! I hope this recipe brings you and your loved ones much joy and deliciousness this holiday season. I am confident that this stuffing will be the star of your Thanksgiving table.