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Make-Ahead Sausage & Herb Thanksgiving Stuffing

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A stress-free, make-ahead stuffing featuring savory Italian sausage, fresh herbs, and day-old bread. This recipe ensures perfect texture and deep flavors by allowing the mixture to rest overnight before baking.

Ingredients

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  • 1 loaf (about 12–14 cups) day-old sourdough or French bread, cut into 1-inch cubes
  • 1 pound sweet Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 2 large carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh sage leaves, chopped
  • 1 tablespoon fresh thyme leaves, stripped from stems
  • 1 teaspoon fresh rosemary, finely chopped
  • 4 cups low-sodium chicken broth
  • 2 large eggs, beaten
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, or to taste

Instructions

  1. Prepare the bread: Cut day-old bread into 1-inch cubes. If fresh, toast at 300°F (150°C) for 10-15 minutes until dry. Let cool completely.
  2. Cook the sausage: Brown the Italian sausage in a large skillet over medium-high heat for 8-10 minutes. Drain excess fat, leaving about 1 tablespoon. Set aside.
  3. Sauté vegetables: In the same skillet, melt butter. Add onion, carrots, and celery; cook for 5-7 minutes until softened. Add garlic in the last minute.
  4. Combine wet ingredients: In a large mixing bowl, whisk together eggs, chicken broth, sage, thyme, rosemary, pepper, and salt.
  5. Mix everything: Add bread cubes, cooked sausage, and vegetable mixture to the bowl. Gently toss until bread is evenly coated without crushing the cubes.
  6. Refrigerate: Cover the mixture tightly and refrigerate overnight (8-12 hours) to allow flavors to meld and bread to absorb moisture.
  7. Bake: Preheat oven to 350°F (175°C). Let stuffing sit at room temperature for 20 minutes. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes until golden and crispy.
  8. Rest and serve: Let the stuffing rest for 10 minutes before serving.

Notes

Use day-old bread for best texture; fresh bread must be toasted. Taste sausage before adding salt as sodium levels vary. For gluten-free, use GF bread and certified GF sausage/broth. For vegetarian, omit sausage and add mushrooms/walnuts with vegetable broth.

Nutrition

Keywords: Thanksgiving stuffing, make-ahead recipe, sausage stuffing, herb stuffing, holiday side dish, easy Thanksgiving recipes

Find it online: https://gleefulfork.com/make-ahead-sausage-and-herb-thanksgiving-stuffing-5-easy-steps/