| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 15 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 15 servings |
Ingredients
- 1 pound sweet Italian sausage, casings removed
- 1/2 cup butter (1 stick)
- 3 cups onion, chopped
- 2 cups celery, chopped
- 1 tablespoon fresh sage, chopped
- 2 tablespoons fresh parsley, chopped
- 6 cups croutons
- 1/2 teaspoon ground allspice
- 1/4 cup maple syrup
- 2 cups dried cherries
- 1 cup pecans, toasted and chopped
- 2 cups chicken stock, plus extra as needed
- 2 tablespoons fresh thyme, chopped
- Salt and pepper
Instructions
- Saute sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes.
- Preheat oven to 350 degrees F.
- Transfer sausage with a slotted spoon to a large bowl. Discard sausage fat in pan. Add butter, onions, and celery to skillet and saute until tender, about 10 to15 minutes. Add to sausage, along with herbs and croutons, mix to combine.
- In a medium bowl, combine allspice, maple syrup, cherries, pecans, and chicken stock. Add to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 308 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 20 g |
| Protein | 9 g |
| Cholesterol | 26 mg |
| Sodium | 377 mg |
| Serving Size | 1 of 15 servings |
| Calories | 308 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 3 g |
| Sugar | 20 g |
| Protein | 9 g |
| Cholesterol | 26 mg |
| Sodium | 377 mg |
Reviews
I’ve made this recipe the past several years at Thanksgiving and it’s always a huge hit! We rarely have leftovers so I was going to double this year. Can the entire recipe just be doubled? Also, can it be prepared the day before and baked in the oven before serving on thanksgiving day?
I’ve used this sausage stuffing recipe for many years and it’s always a winner with my guests! Using slightly tart cherries really complements the sage, thyme, and parsley and other flavors swirling around in this recipe. I usually add carrots, mushrooms, and sometimes apples to the stuffing to kick it up a bit. Hope you will try this stuffing recipe and love it as much as my family does!
This was a Thanksgivings hits….what a great recipe. Thanks to food network I don’t have to wait for my sister to make it for me I did it and it came out great. My husband loved it.
The best stuffing ever. I am now a stuffing hero, thanks. You need more stars.
This stuffing is delicious! Everyone just loved it! Only bad thing… no leftovers! 🙁
This is my first time making a gluten-free stuffing, so I wanted to jazz it up a bit and came across this recipe. I made a couple minor ingredient changes: GF stuffing from Whole Foods, GF Sweet Italian Organic Chicken Sausage (Coleman Natural “Brat Hans” brand, and oganic sweetened dried cranberries (cherry allergies in our house. Absolutely fantastic!
This is a fantastic stuffing recipe. I have always made a similar one, but this was better with the addition of allspice which, in my opinion, really kicked it up a notch. I also added some chopped fresh mushrooms as I had some I needed to use and omitted the celery because I didn’t have any and don’t like it alone so the whole thing expect what’s used here would go to waste. Baked in with organic porkchops we buy from an Amish gentlemen. Yummy! A+
My son made this to stuff our turkey this thanksgiving. It was incredible. The combine tastes of the cherries, Italian sausage and the herbs was delicious. Everyone loved it and my son was our Thanksgiving Hero!
I’m a rather poor cook, but this recipe made me feel like a pro. Following a previous reviewer’s suggestion I used cranberries instead of cherries, and it worked extremely well. My wife, who’s mostly a vegetarian, tried the stuffing and liked it so much had seconds.
I made this as part of Christmas dinner and my wife said it was her favorite part of the meal.