To me, meh stuffing is about as common as hearing the Duggars are having another child. I don’t like it when my bread crumb situations are too soggy, or if the stuffing is too salty, or if there isn’t enough different textures. Souping everything in gravy doesn’t save everything all the time. So this is why I’m a little excited about this recipe. Sausage is always awesome, I don’t think you can ever have too much meat. The awesome thing about this recipe is the crunch the hazelnuts give it. Its also just really pretty. This is legit stuffing. Legit enough for Thanksgiving. Boom.
♥ Teri
Other stuffing recipes you might enjoy:
Sausage and Sage Stuffing with Dried Cranberries and Toasted Hazelnuts
Servings:
INGREDIENTS
- 2 ¼ to 2 ½ cups low sodium chicken broth
- 1 tablespoon extra virgin olive oil
- ¾ pound sweet Italian sausage, cut into bite sized pieces
- 6 tablespoons unsalted butter, divided
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 3 ½ tablespoons sage, minced
- 3 tablespoons chives, thinly sliced
- 2 tablespoons thyme, minced
- 2 sourdough baguettes (completely stale), cut into 1 inch cubes
- ⅔ cup dried cranberries
- ⅔ cup toasted hazelnuts, roughly chopped
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 375°F.
- Pour broth into a small saucepan and simmer over low heat. Cover and set aside.
- Pour oil in a sauté pan and place over medium high heat.
- Add sausage to pan and brown for 4 to 5 minutes.
- Remove sausage from pan and place in a large mixing bowl. Set aside.
- Drain fat from pan. Add 2 tablespoons butter to the pan and sauté onions and carrots for 3 minutes.
- Add sage, chives and thyme and sauté for another 3 minutes. Season with salt and pepper.
- Pour onion mixture over browned sausage and gently toss together.
- Add baguette cubes, dried cranberries and hazelnuts to the bowl and fold together.
- Pour hot broth over bread mixture and stir together until fully incorporated and well combined.
- Generously grease a baking dish with 2 tablespoons of butter and fill with the stuffing mixture.
- Cover with foil and place in the oven for 30 minutes.
- Remove from oven and uncover. Dot the top with the remaining 2 tablespoons of butter and place back in the oven for 15 minutes, uncovered.
- Allow to cool for 5 minutes before serving.
NOTES
- *Makes 1 9”x 12” baking dish
Calories: 353kcal Carbohydrates: 31g Protein: 10g Fat: 22g Saturated Fat: 8g Cholesterol: 37mg Sodium: 485mg Potassium: 261mg Fiber: 3g Sugar: 6g Vitamin A: 1961IU Vitamin C: 5mg Calcium: 70mg Iron: 2mg
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This is my absolute favourite part of Thanksgiving and Christmas. I have been making it for years and it never fails to impress. I couldn’t even try another stuffing recipe.
For Thanksgiving, I am cooking several other dishes in my oven at 350 degrees, would it ruin this recipe to cook it initially on 350 and then 375 for the final 15 mins?
This was a HUGE hit at Thanksgiving dinner last night! We have tons of leftovers as we cooked for an army and only had 5 people. This morning’s breakfast I fried the stuffing in gravy to heat it up and we added sunny side up eggs on top for some yolky goodness. Divine! Thanks for the recipe, it might be a new tradition!
Does anyone have suggestions for nuts that can be used as a substitute for hazelnuts for allergy reasons?
Do you know about how many cups bread cubes 2 baguettes amount to? I don’t want to guess and ruin what looks like a wonderful recipe! Thanks.
it’s normally around 16 cups
How many people will this serve? I’ll be making this stuffing for Thanksgiving Dinner. Sounds so delish!!!
I’m having 15 people over.
Thanks:)
Going to try this this weekend for Turkey Fry Xmas Party. Substituting the carrot for apple and the cranberries for cherries. I’ll let you know how it goes! Sounds wonderful.
I made this stuffing for thanksgiving and everyone, including myself, LOVED it! so delish! Thanks for sharing!!
Made this about a week ago, my housemates loved it! Made great leftovers too. I am planning on making it for my family for Thanksgiving. Thanks for the recipe!
this looks amazing! can i make this ahead of time (a day ahead) and put it in the oven on thanksgiving?
Yes you can! I would just double check on the moisture before you bake it, in case you need to pour a little more chicken broth on top. Good luck!
I’m making this on Sunday for our early thanksgiving with my inlaws and our family friends! We all decided to try new recipes so it wouldn’t be the same as what we get on thanksgiving day. This fit the bill perfectly and I can’t wait to try it! One question, do you think this would be good with mild Italian sausage instead of sweet? Do you remove or buy it without the casing or leave that part in there? Thanks so much, I love your blogs and beautiful photos!
Hi Maggie! You can definitely use mild sausage and I removed the casings for an easier “crumble”. Hope this was helpful!
Love this stuffing recipe!
This looks so good! just in time for Thanksgiving! i am very interested in making this. Thanks!!
Mmm this looks so delicious! If you love bacon, please check out my skillet bacon jam chicken recipe on my blog: http://bit.ly/baconchicken
Thanks!
Beautiful! I’m going to try making this stuffing for Thanksgiving this year, for sure!
This stuffing looks heavenly.
this just made me SO excited for thanksgiving
Thank you! My stuffing has been decidedly sub-par for the past few years — mushy, over salted, all that. Your take looks so awesome I might even give it a pre-Thanksgiving whirl.
I kinda love soggy stuffing, but I’m weird. I dig the hazelnut addition. That’s cute.
I’m really excited that I happened to be reading this while listening to MC Hammer, because it makes me want to eat it that much more while shuffling around in my parachute pants. I’m going to wear parachute pants on Thanksgiving so that I can eat as much of this amazingly delicious food as possible.
That made me laugh
For me, there is NOTHING better than a good stuffing. This kinda stuffing is a meal by itself. Serve me up a large plate of this, and I’m a happy camper!
This is totally a”meal in itself” stuffing. It was my dinner last night!:)
Oh my word, this sounds like the perfect stuffing. Love the addition of the cranberries for a bit of sweet and tang!
I don’t think there’s a single thing in this ingredient list that I don’t LOVE — ok I guess I don’t LOVE chicken broth, but it is pretty important sometimes.
I may have to replace the lackluster stuffing on our Thanksgiving table with this winner. YUMMO!