Chicken Sausage and Herb Stuffing

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Chicken Sausage and Herb Stuffing

I don’t know about you, but for me the ONE thing I crave most on Thanksgiving is the stuffing! Sure, the turkey and gravy are all great too, and yes, even the cranberry sauce. But personally, no Thanksgiving is complete without the homemade stuffing, and this recipe never disappoints!

This is what I am making this Thanksgiving with my dry brined Turkey and this delicious Cranberry and Pear Sauce. Here are more Thanksgiving Recipes to go with your turkey this year!

With Thanksgiving around the corner I thought I would revive this amazing stuffing from the archives. If you can’t find a good Italian chicken sausage, turkey sausage would also be great. Leftovers should be good for about 3 days.

I buy whole wheat baguettes to make this and cut the bread in cubes the night before to let it sit out and harden overnight. You can also do this in the oven the day of, but I personally like to prep as much as possible the night before.

How To Make Stuffing

Chicken Sausage and Herb Stuffing

Prep Time: 10 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 30 mins

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

14 oz whole wheat French bread or baguette, crusts removed (weight after crust is removed)
2 tbsp whipped butter
1 1/2 cups diced yellow onion
1 3/4 cups about 4 stalks diced celery
13 oz fresh sweet Italian chicken sausage, casing removed
1/4 cup chopped fresh sage
1 tbsp chopped fresh thyme
3 1/4 cups reduced sodium chicken broth
salt and freshly ground pepper, to taste
cooking spray

Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight – OR – place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
Preheat oven to 375°F. Spray a large baking dish with oil.
In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.

Serving: 3/4 cup, Calories: 166kcal, Carbohydrates: 19g, Protein: 9g, Fat: 6.5g, Saturated Fat: 2.2g, Cholesterol: 30mg, Sodium: 549mg, Fiber: 2.5g, Sugar: 2.9g