This flavorful wrap and herb topping is super easy to make and perfect for holiday meals. Fried bread cubes are tossed with herbs, sausages, eggs and gravy and baked until tender inside and out.
If you want to up your grilling game, look no further than this sausage and herb version. The recipe includes notes on how to make it ahead of time!
Sausage ingredients and herb stuffing
- Bread cubes: Many types of bread can work in this recipe. I prefer to use hard white bread (regular sourdough). If the crust is too thick / crusty, it is cut before turning the bread into cubes. Store bought bread cubes can be used for a simple shortcut.
- Pork Sausage: This method of use is not adaptable to many types of sausage. I use Jimmy Dean Pork Sausage. Seasoned sausage can also be used, such as maple breakfast sausage, or any type of sausage you like. Remove the casings, if needed, before cooking and braising.
- Anyanini: White or yellow onions work in this recipe.
- Celery: Finely dice the celery and onion. They should be there after the coating – a delicious sweet taste without pressing large pieces.
- Sage + thyme: Dried or fresh thyme and sage can be used.
- Binding the chickens: Adding a bit of chicken stock promotes a fatty flavor; Don’t leave it.
- Chicken Broth: Chicken stock can be infused with chicken broth. If the broth you use is too salty, consider cutting the salt from the recipe.
- Eggs: Be sure to fully submerge the eggs in the broth so they are well combined. The eggs act as a binder for the coating.
A few other daily ingredients are also used, such as salt, black pepper, and garlic.
Soft vs stredy stuffing
It seems that humanity exists in two camps: the soft camp or the hard camp. I think it’s also possible in the no stuffing camp, but I think those of you in that camp stopped reading this post a long time ago.
This may not be a popular opinion, but I’m definitely in Camp Sturdy for stuffing. I’m not a fan, not a fan at all, of soggy bread. (You mean soft, I say soggy 😉).
The good news is that this sausage and herb stuffing can be easily changed according to your take on the purchase, which means that everyone can be a happy camper!
➡️ If you like soft stuffing, Add three full cups of broth. If you like a tighter, narrower focus, Start with two cups of broth and add more, if needed.
Pre-ordained advice
Below are a few tips for making this jump ahead of time so it’s easy to assemble the bake when needed:
- Bread cubes it can be toasted several days ahead of time and stored in a tightly sealed container or bag at room temperature.
- He stops him it can be cooked and consumed 2 to 3 days ahead of time. If you do, it also makes sense to cook vegetables (see #3 below). Store the drained sausage in a ziploc bag or sealed container in the refrigerator.
- Vegetables it can be cooked 2 to 3 days in advance (all the way through the steps to refresh the soavings). Store in an airtight container in the refrigerator.
The traffic can be completely assembled many hours ahead of time. Cover tightly with foil and store in the refrigerator. Bake for 2 to 3 hours – this is when the filling is done. Before baking, if the bread cubes look too dry, pour a little broth over the top before covering and baking.
This sausage and herb stuffing is a perfect addition to any Thanksgiving spread! The mild sausage is like the best little bonus scattered among those unsecured, herb-flavored boot slices of bread. Seriously, this stuffing is so great, and I can’t wait for you to try it.
SAUSAGE AND HERB stuffing
- 9 cups bread cubes from hard white bread, plain or striped (see note)
- 1 stir Pork Sausage (see note)
- 2 polygamy butter
- 1 – a lot white or yellow onion, finely chopped
- What is bought on the knee he pulls out the stitches celery, diced well
- 2 cloves garlic, finely minced
- 1 soup salt
- 1 soup dried sage or 2 tablespoons fresh sage, finely chopped
- 1 soup Dry thyme or 2 tablespoons fresh thyme, chopped
- ½ soup Binding chickens
- ¼ soup black pepper
- 2 to 3 cups chicken broth
- + – a lot Eggs
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Preheat oven to 350 degrees F. Line a half sheet pan with parchment paper. Scatter the bread cubes on the side even in the pan. Bake for 30 to 35 minutes until the bread is lightly browned and dry. Let the bread cool to room temperature.
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In a 12-inch nonstick skillet, cook the bacon, breaking it into small pieces as you cook, until no longer pink, 7 to 8 minutes. Use a slotted spoon to transfer the sausage to a paper-lined plate, leaving 2 tablespoons of grease in the skillet (remove more than 2 tablespoons of grease, if needed).
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Put the butter in a skillet and heat it over medium heat until it melts. Add onion, celery, and garlic. Cook, stirring occasionally, until the onions are translucent, 5 to 6 minutes.
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Add salt, sage, thyme, chicken stock, and pepper. Stir until evenly combined. Remove the skillet from the heat.
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Add the toasted bread, cooked vegetables and reserved butter to a large bowl. Tossing to combine.
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In a medium bowl or liquid cup, whisk together the broth and eggs until well combined. Pour the liquid over the bread mixture and toss to combine. Allow the mixture to rest for a few minutes. Toss again, to wipe any liquid from the bottom of the bowl. Repeat several times or two until the liquid soaks into the bread.
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Butter or lightly grease a 9×13-inch pan. Scrape the stuffing into the pan. Do not pack tightly – just press the layer. Cover with foil.
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Bake for 30 minutes. Uncover and bake for 10 to 15 minutes longer until golden on top and hot throughout. Add more time, if needed. Serve warm.
Pork Sausage: This method of use is not adaptable to many types of sausage. I use Jimmy Dean Pork Sausage. Seasoned sausage can also be used, such as maple breakfast sausage, or any type of sausage you like. Remove the casings, if needed, before cooking and braising.
Do it ahead: Bread cubes can be obtained several days ahead of time and stored in a tightly sealed container or bag at room temperature. The vegetable mixture and the sausage mixture can also be cooked and frozen (separated from the bread) for several days.
Serving: 1 work for, Calories: 331ok, Carbohydrates: 27Pictures, Proteins: “Pictures, Oil: ObligatoryPictures, Saturated fat: 6Pictures, Cholesterol: 95something else is hidden, Sodium: 990something else is hidden, Fiber: +Pictures, Sugar: 4Pictures
Recipe source: From Mel’s Kitchen Cafe (using this favorite recipe as a starting point)
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