Description
This easy homemade holiday stuffing features dried bread cubes combined with fresh herbs, sautéed vegetables, savory sausage, and chicken broth. Perfect as a classic American side dish for holiday meals, it’s made in advance to allow flavors to meld wonderfully. The stuffing is baked until golden and moist, delivering comforting, herbaceous, and rich flavors that complement any festive main course.
Ingredients
Main Ingredients
- 1 loaf hearty white bread, cut into 1/2 inch cubes (12 cups fresh or 10 cups dried)
- 1/2 of a yellow onion, finely diced (about 1 cup)
- 1 medium carrot, grated
- 3-4 ribs celery, finely diced (about 1 1/2 cups)
- 1/2 lb ground sausage
- 3/4 cup butter
- 1/4 cup fresh chopped parsley, finely minced
- 3 teaspoons fresh sage, finely minced
- 2 to 2 1/2 cups low-sodium chicken broth or stock
- Salt and freshly ground black pepper, to taste
Instructions
- Cut and Dry Bread Cubes: Using a sharp serrated knife, cut the loaf of bread into 1/2 inch cubes. Spread the bread cubes evenly on a baking sheet and dry them out either at room temperature for 2-3 days or in the oven at 200°F for 1-2 hours, tossing occasionally until the cubes are fully dried.
- Chop Veggies: Finely dice the onion and celery. Grate the carrot and then squeeze out any excess moisture by wrapping it tightly in a paper towel. Mince the fresh parsley and sage.
- Cook Sausage: In a large sauté pan over medium heat, brown the ground sausage, breaking it into small pieces as it cooks. Once browned, transfer the sausage to a paper towel-lined plate to drain excess grease, then discard most of the grease from the pan, leaving a little for cooking veggies.
- Cook Veggies: Add the butter to the same pan and melt over medium heat. Add the diced onion and celery, cooking for 2-3 minutes until the onion becomes translucent. Stir in the grated carrot and cook for an additional 2 minutes. Finally, add the minced sage and gently stir to release its flavor, allowing it to wilt.
- Combine Ingredients: Place the dried bread cubes into a very large mixing bowl. Sprinkle the minced parsley over the bread, then add the cooked sausage. Toss to combine everything evenly. Pour the sautéed vegetable and butter mixture over the bread and sausage, tossing again to incorporate.
- Gradually Add Chicken Broth: Begin by slowly drizzling 1 1/2 cups of chicken broth over the bread mixture while gently stirring. Add more broth gradually, up to 2 1/2 cups, until the bread is evenly moist but not soggy. Season the mixture with salt and freshly ground black pepper to your taste.
- Bake: Transfer the stuffing to a greased 9×13-inch baking dish or equivalent casserole dish. Cover tightly with aluminum foil and bake in a preheated oven at 350°F for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the top is lightly browned and crispy.
- Store: Leftover stuffing can be stored in an airtight container in the refrigerator for 3-4 days.
Notes
- Bread: Use a hearty, dense white bread from the bakery for best results. Avoid light, airy sandwich bread like Wonder Bread to prevent sogginess. Bread cubes can be dried out and stored in a resealable bag at room temperature up to 2 weeks in advance. For variation, use half white bread cubes and half cornbread for Cornbread Dressing.
- Butter: Both salted and unsalted butter work well. If using salted butter, choose low sodium chicken broth and adjust salt later if needed.
- Make Ahead Instructions: Dry bread cubes can be prepared up to 2 weeks ahead and stored covered at room temperature. Prepare the stuffing mixture and refrigerate unbaked for 2-3 days. Remove from fridge 30 minutes before baking.
- Gluten-free Adaptations: Use gluten-free bread and gluten-free sausage.
- Freezing Instructions: Freeze stuffing in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes if needed for warming through.
- Vegetarian Option: Omit sausage and use vegetable broth instead of chicken broth.
- Vegan Option: Omit sausage, substitute vegetable broth, and replace butter with 2/3 cup of oil.
- Add-Ins: Optional additions include dried cranberries, raisins, pecans, walnuts, or pine nuts for extra flavor and texture.