Looking for the best stuffing ever? This from-scratch stuffing is decadent, delicious, can easily be made ahead and is perfect for your Thanksgiving dinner, or any special meal!
Course: Side Dish, Thanksgiving
Keyword: Sausage Stuffing
1 1/2cupssliced celery
2cupslow sodium chicken broth
1poundstale loaf bakery-style bread*cubed
1tablespoonminced fresh sage
1tablespoonminced fresh rosemary
1tablespoonminced fresh thyme
Preheat oven to 425 degrees. Lightly grease a 9x13 pan.
Heat a large skillet over medium high heat. Add in ground sausage and cook until browned, about 5 minutes.
Add in onion and celery and saute until onions are soft and translucent, about 5 to 7 minutes, and sausage is cooked. Add in butter and allow it to melt.
Whisk in flour until all white specks disappear and cook 2 minutes. Pour in the chicken broth, season with salt and pepper, and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside.
In a small bowl whisk together the egg and heavy cream. Set aside.
In a large mixing bowl mix together the stale diced bread*, dried cranberries, and fresh herbs. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth and sausage mixture over and stir to combine. Immediately transfer it to the prepared 9x13 pan and spread it out in an even layer.
Bake at 425 degrees for 30 minutes, until the top starts to brown. Serve hot.
*If your bread is not dry and stale, it's a good idea to toast your bread before using it to make stuffing.
Bread Toasting Instructions:
Dice your bread into 1-inch cubes. Spread them out into a single layer on a baking sheet. Bake in a 225 degree oven for 30 minutes until stale.