This foolproof classic Stuffing Recipe has just the right proportions, so it's never too spongy or 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.
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!
CELERY, GARLIC, ONIONS - These are classic stuffing flavors. For this recipe, we will 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 cooking, mince it into small pieces using a spatula or a wooden spoon.
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 I forget to buy it early every year. Instead, I put the bread into the oven for 10 minutes at 300 Fahrenheit. You can cut it into cubes or tear it into small pieces by hand. Add any breadcrumbs, too.
How To Make This Stuffing Recipe
Please check the printable recipe card below for more detailed instructions.
- Chop onions, celery, and garlic finely.
- Cook the Italian Sausage in a cast-iron skillet.
- 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.
- Once the vegetables have softened, remove the sage leaves and add the dried apricots.
- Add dried apples, cooked Italian sausage, and 1 cup of broth.
- Simmer over medium heat for 5 minutes.
- Put the cubed white bread into a large mixing bowl.
- Combine the meat, fruit, and vegetables with bread.
- 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.
- Transfer the stuffing mixture to your favorite casserole dish and bake for 20 minutes at 375° Fahrenheit.
More Fall-Inspired Side Dishes
BACON ROLLS - Bacon Rolled Stuffing!
BUTTERNUT SQUASH MAC 'N CHEESE - Creamy, nutty, and delicious.
MAPLE GLAZED BRUSSEL SPROUTS - Perfect as a Thanksgiving side dish.
HONEY ROASTED SWEET POTATOES - Reader Favorite—easy and delicious side dish.
SPÄTZLE - An easy German Egg Noodle Recipe.
The Ultimate Stuffing Recipe
- 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.