The Story Behind Classic Sausage Stuffing

Thanksgiving Stuffing (or dressing) is the dish that Americans argue about most passionately — inside the bird or out? Cornbread or white bread? With oysters or without? These debates reveal how deeply personal stuffing is to each family's Thanksgiving tradition. The concept of stuffing a bird before roasting dates to ancient Rome, where the cookbook Apicius describes preparations of birds filled with spiced minced meat and vegetables. The Thanksgiving stuffing tradition in America developed through the 19th century as turkey became the dominant holiday bird, with regional variations reflecting the ingredients available: cornbread in the South, oyster stuffing in New England, wild rice stuffing in the Midwest. The sausage and herb version — with its savory, fennel-scented sausage, celery, and onion — is among the most satisfying, the fat from the sausage basting the bread as it bakes into a richly flavored, comforting mass that is, for many people, the best thing on the Thanksgiving table.

Time and Servings:

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Servings: 8 servings

Nutrition (per serving):

  • Calories: 350 kcal
  • Protein: 15g
  • Fat: 20g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Sodium: 900mg

Ingredients:

  • 1 lb Italian sausage
  • 1 loaf French bread, cubed and slightly stale (or dried overnight)
  • 1 onion, diced
  • 2 celery stalks, chopped
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 cups chicken broth
  • 2 eggs, beaten
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Sausage:
    • In a large skillet over medium heat, cook 1 lb of Italian sausage, breaking it up into crumbles with a spoon.
    • Cook until browned and fully cooked, about 8-10 minutes.
    • Remove the sausage with a slotted spoon and set aside.
  2. Sauté the Vegetables:
    • In the same skillet, add the diced onion and chopped celery.
    • Cook over medium heat for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
    • Remove from heat and set aside.
  3. Mix the Stuffing:
    • In a large mixing bowl, combine the bread cubes, cooked sausage, sautéed vegetables, 1 tbsp of chopped fresh sage, and 1 tbsp of chopped parsley.
    • In a separate small bowl, whisk together the 2 beaten eggs and 2 cups of chicken broth.
    • Pour the egg and broth mixture over the bread mixture, tossing gently to coat. Ensure the bread is evenly moistened but not soggy.
    • Season with salt and pepper to taste.
  4. Bake the Stuffing:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9x13-inch baking dish and transfer the stuffing mixture into the dish, spreading it out evenly.
    • Bake for 45-50 minutes, or until the top is golden brown and slightly crisp.
  5. Serve:
    • Remove the stuffing from the oven and let it rest for 5 minutes before serving.
    • Serve warm as a flavorful and hearty Thanksgiving side dish.

Tips for Success:

  • Use slightly stale bread for the best texture. Fresh bread can be dried in the oven at 250°F (120°C) for 10 minutes.
  • Add other herbs like thyme or rosemary for extra flavor.
  • For a richer stuffing, substitute 1/2 cup of the chicken broth with heavy cream.

Wine, Cocktail, or Drink Pairing:

  • Pair this stuffing with a bold Cabernet Sauvignon, a dry Chardonnay, or a spiced apple cider for a festive holiday touch.