Sausage and Herb Stuffing

  • Preparation Time25 mins
  • Cooking Time57 mins
  • Serves8
  • DifficultyHard
450g white or sourdough bread, cut into 1-inch cubes
115g unsalted butter
2 onions, diced
2 stalks celery, diced
2 Granny Smith apples, unpeeled, cored and roughly diced
2 tbsps chopped flat-leaf parsley
1 tbsp kosher salt
1 tsp freshly ground black pepper
340g sweet or spicy Italian sausage, casings removed
235ml chicken stock
30g dried cranberries
Preheat the oven to 150°C.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 180°C. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, 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.

Sausage and Herb Stuffing

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