Ingredients:

  • 1 pound Italian sausage, bulk or casings removed
  • 1 loaf crusty bread (10-12 ounces), cubed
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth (or vegetable broth for vegetarian option)
  • 1/2 cup unsalted butter
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • Salt and pepper to taste
  • 1/2 cup dried cranberries or raisins (optional)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a skillet, melt the butter over medium heat.
  3. Add the onion and celery; sauté until translucent.
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the sausage to the skillet; cook until browned and crumbly.
  6. In a large mixing bowl, combine the bread cubes and cooked sausage mixture.
  7. Pour the broth over the bread and sausage and toss to combine.
  8. Stir in the herbs and any optional add-ins; season with salt and pepper.
  9. Transfer the stuffing to a greased baking dish; cover with foil.
  10. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until golden brown.