Hearty Thanksgiving Stuffing Mix (Printable Version)
Savory bread and sausage blend with fresh herbs and veggies baked to golden perfection for holiday tables.
# What You'll Need:
→ Bread
01 -
1 loaf hearty white bread, cut into 1/2 inch cubes (12 cups fresh or 10 cups dried)
→ Vegetables
02 -
1/2 yellow onion, finely diced (about 1 cup)
03 -
1 medium carrot, grated
04 -
3-4 ribs celery, finely diced (about 1 1/2 cups)
05 -
1/4 cup fresh parsley, finely minced
→ Meat
06 -
1/2 pound ground sausage
→ Fats and liquids
07 -
3/4 cup butter
08 -
2 to 2 1/2 cups low-sodium chicken broth
→ Herbs and Seasonings
09 -
3 teaspoons fresh sage, finely minced
10 -
Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
Cut bread into 1/2 inch cubes. Spread on a baking sheet and dry at room temperature for 2-3 days or bake in the oven at 200°F for 1-2 hours, tossing occasionally until dry.
02 -
Finely dice onion and celery. Grate carrot and squeeze out excess moisture with a paper towel. Mince parsley and sage.
03 -
Brown ground sausage in a large sauté pan, breaking it into small pieces. Drain excess grease by transferring sausage to a paper towel-lined plate and discard most pan grease.
04 -
Melt butter in the same pan over medium heat. Add onion and celery and cook until onion is translucent, about 2-3 minutes. Stir in grated carrot and cook for 2 more minutes. Add minced sage and stir until fragrant.
05 -
Place dried bread cubes in a large mixing bowl. Add parsley, cooked sausage, and sautéed vegetables with butter. Toss gently to combine.
06 -
Gradually drizzle 1 1/2 cups chicken broth over the bread mixture, stirring gently to evenly moisten without saturating. Add more broth as needed until mixture is moist but not soggy. Season with salt and pepper to taste.
07 -
Transfer stuffing to a greased 9x13 inch pan, cover with aluminum foil and bake at 350°F for 30 minutes. Remove foil and bake for an additional 10-15 minutes to brown the top.
# Additional Notes:
01 -
Leftover stuffing can be stored in an airtight container in the refrigerator for 3-4 days.