Stuffing Recipe

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This foolproof stuffing recipe has just the right proportions so that it’s never too spongy or too dry. And it’s a savory and sweet recipe.

You’ll get the savory flavors of Italian sausage, sage, and onions plus a hint of sweetness from the dried apples and apricots.

A bowl of stuffing fresh out of the oven

No matter if you like your stuffing smothered in gravy or ‘plain’, you will find that this recipe is delicious both ways.

And it is the perfect stuffing recipe for Bacon Rolls!

Stuffing Ingredients

CELERY, GARLIC, ONIONS – These are classic stuffing flavors. For this recipe, we are going to use a 1:1 onion and celery proportion. I use a minimal amount of garlic.

HERBS – Sage and Parsley. Add the whole leaves of sage while sautéing the celery, onions, and garlic. Remove the sage before adding the dried fruit.

DRIED FRUIT – The secret ingredients that take this stuffing recipe from good to outstanding. Dried apples and dried apricots are both great flavors that work incredibly well with the Italian sausage and the parsley.

BINDER + LIQUID – Egg and Broth. Two whole eggs are all you need. As for the broth. I either use chicken or vegetable broth. I

SAUSAGE – Sweet Italian Sausage. It’s a classic and it’s never failed me. Remove the sausage from its casing and cook it in a cast-iron skillet. While it’s cooking, use a spatula or a wooden spoon to mince it into small pieces.

BREAD – I like organic white bread from Trader Joe’s, but any quality white bread will work. For stuffing, you’ll have to use somewhat stale bread, but every year I forget to buy it early. Instead, I put the bread into the oven for 10 minutes at 300 Fahrenheit. You can either cut it into cubes or tear into small pieces by hand. Add any breadcrumbs too.

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How To Make This Stuffing Recipe

  1. Chop onions, celery, and garlic finely.
  2. Cook the Italian Sausage in a cast-iron skillet.
  1. Sauté garlic, celery, and onion over medium heat in a large skillet (with a lid) in vegetable oil and butter mixture. Add a few fresh leaves of sage.
  2. Once the vegetables have softened remove the sage leaves and add the dried apricots.
  1. Add dried apples, cooked Italian sausage and 1 cup of broth.
  2. Simmer over medium heat for 5 minutes.
  1. Put the cubed white bread into a large mixing bowl.
  2. Combine the meat, fruit, and vegetables with bread.
  1. Add two large eggs to the mixture. Use your hands to combine everything. The mixture should be slightly tacky but not soaking wet or dry.
  2. Transfer the stuffing mixture into your favorite casserole dish and bake for 20 minutes at 375° Fahrenheit.

More Fall Inspired Side Dishes

A casserole dish with made from scratch stuffing fresh out of the oven

The Ultimate Stuffing Recipe

This foolproof stuffing recipe has just the right proportions so that it's never too spongy or too dry. It's a classic savory and sweet stuffing recipe.
Course: Side Dish
Cuisine: American
Keyword: Stuffing, Thanksgiving
AUTHOR: Maike
SERVINGS: 12 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
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Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 4 leaves sage
  • 1 cup onion
  • 2 cloves garlic
  • 1 cup celery
  • 1 cup dried apples finely chopped
  • 1 cup dried apricots fine
  • 1 cup broth
  • 1 pound sweet Italian sausage
  • 2 eggs
  • 1/4 cup parsley

Instructions

  • Preheat the oven to 375° Fahrenheit.

Cooking The Ingredients

  • Use a cast-iron skillet to cook the sweet Italian sausage over medium heat for about 15 minutes. Use a spatula or wooden spoon to break the sausage into small pieces.
  • Meanwhile chop garlic, onion, celery, dried apples, dried apricots, and parsley.
  • Melt oil and butter in a large skillet. Add a few fresh leaves of sage to the mixture. Sauté the celery, garlic, and onions for about 10 minutes until soft.
  • Remove the sage from the skillet and add the dried apples, apricots, and broth. Allow to simmer for about 5 minutes.

Make The Stuffing

  • Cut or tear slightly stale bread into small chunks. Transfer the bread pieces into a large bowl.
  • Use a small bowl to lightly beat two eggs and add to the bread. Pour the cooked mixtures to the cubed bread. Combine everything (using your hands).
  • Transfer the stuffing to baking dish and transfer it into the oven.
  • Cook for 25 minutes in the oven at 375° Fahrenheit.

Notes

BREAD – Stale bread is essential for making good stuffing. If you were to use fresh bread, you’d end up with a stuffing that is too soggy. If you only have fresh bread on hand, simply toast the in the oven at 300° for about 10 minutes. Then cut the slices into cubes and proceed as normal. 
SAUSAGE – I recommend removing the sausage from its casing before cooking it. It makes it easier to break down the sausage. 

Nutrition

Calories: 231kcal | Carbohydrates: 14g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 61mg | Sodium: 397mg | Potassium: 312mg | Fiber: 2g | Sugar: 11g | Vitamin A: 673IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg
Maike, founder of Creative & Practical

About The Author

Maike

Hi There, I’m Maike! I love to create, rediscover, and share simple recipes. My goal is to help you find confidence and joy in the kitchen.

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