Ooh, how I love this time of year. The weather is changing, the hearty recipes get broken out, and everyone seems a little more celebratory. If your friends are anything like ours, it’s time for the annual Friendsgiving dinners! We have not one, not two, but three Friendsgiving dinners ever year and I couldn’t be more thankful for a community who makes time to celebrate giving thanks with one another.
This year, we decided to do a potluck dinner where everyone brings their favorite Thanksgiving sides. From salads to stuffed peppers, spinach dip to sausage stuffing – everything was represented! We decided to bring one of our absolute favorite recipes – sausage & herb stuffing! With a few tweaks from Ina Garten’s tried & true recipe, this stuffing is heavy on flavor and delicious in taste.
This seems to always be one of the first dishes to run out, which leads me to believe it’s a fan favorite! Wildly easy to make, this sausage stuffing is our go to for any holiday festivity.
PRO TIP – make sure you get Johnsonville’s Italian sausage. The herbs complement the dishes flavors perfectly and it makes the dish light, but delicious!
-16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
-1 stick unsalted butter
-2 medium-diced yellow onions
-3 cups of medium-diced celery
-3 largely diced Granny Smith apples
-2.5 tablespoons chopped flat-leaf parsley
-1 tablespoon kosher salt
-1 teaspoon freshly ground black pepper
– 1 package of Johnsonville’s mild Italian sausage
-1 cup chicken stock
-1 cup dried cranberries
-Preheat the oven to 300 degrees F.
-Cut your bread into one inch squares. Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes.
-Raise the oven temperature to 350 degrees & remove the bread cubes to a large bowl (you will be mixing in all of the ingredients in here later).
-In a large saute pan, melt the butter and add in your chopped onions, celery, apples, parsley, salt and pepper. Saute over medium heat until the vegetables are softened (roughly 10 minutes)
-When vegetables are soft, add mixture to bread cubes.
-In the same saute pan, cook the sausage over medium heat until browned and cooked through (about 10 minutes). Breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
-Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
If you are like us & can never get enough – I recommend doubling the recipe and making a second dish for leftovers. Enjoy & Happy Friendsgiving!
Photography by Brittany Bekas
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.