Rustic Herb Stuffing: Thanksgiving Side Dishes Recipes (Print Version)

Thanksgiving Side Dishes: My rustic herb stuffing, blending savory herbs, sweet apples, and sausage, will complete your holiday feast.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Meat, Dairy, Eggs, Wheat

# Ingredients:

→ Base Ingredients

01 - 12 cups stale bread cubes (from challah or rustic white bread)
02 - 1 cup chicken or vegetable broth, plus more as needed
03 - 1/2 cup unsalted butter, divided

→ Flavor Builders

04 - 1 large yellow onion, chopped
05 - 3 stalks celery, chopped
06 - 1 lb mild breakfast sausage, casings removed
07 - 1 Granny Smith apple, peeled, cored, and diced
08 - 2 tbsp fresh sage, chopped
09 - 1 tbsp fresh thyme leaves
10 - 1 tsp fresh rosemary, chopped

→ Binders & Boosters

11 - 2 large eggs, lightly beaten

→ Finishing Touches

12 - 1/4 cup fresh parsley, chopped
13 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Okay, first things first, get that bread cubed up, about 1-inch pieces. I usually do this the day before and just spread them out on a baking sheet to really get air-dried. Trust me, super stale bread absorbs all that delicious broth without getting soggy. This is where I always try to rush, but a little patience here makes all the difference for this Thanksgiving side dishes recipe!
02 - Melt a good chunk of that butter in a large skillet over medium heat. Toss in your chopped onion and celery. Cook 'em down until they're soft and fragrant, about 8-10 minutes. Then, crumble in your breakfast sausage and cook until it's nicely browned. Drain off any excess fat—I made the mistake of leaving it once, and the stuffing was way too greasy. Learn from my oops!
03 - Now, stir in those diced Granny Smith apples. Let them cook for a few minutes until they just start to soften a bit. This step smells absolutely incredible, the apples mingling with the savory sausage. Then, add your fresh sage, thyme, and rosemary. Cook for just a minute more, letting those amazing herb aromas bloom. Oh, the kitchen smells like pure holiday magic right now!
04 - In a huge bowl (you'll need a big one, trust me), combine your stale bread cubes with the sausage, apple, and herb mixture. Whisk your eggs with half of the chicken broth, then pour this over the bread mixture. Toss gently to combine. This is where you can feel the bread starting to soften, taking on all those flavors. Don't overmix, though, or you'll get gummy stuffing!
05 - Add the remaining broth, a little at a time, until the bread is thoroughly moistened but not swimming. You want it damp, not soggy. Season generously with salt and pepper. This is your chance to taste a small piece of the moistened bread mixture and adjust. I always add a bit more pepper than I think I need, just because I love that warmth.
06 - Transfer the stuffing mixture to a greased 9x13 inch baking dish. Dot the top with a few more pats of butter (optional, but highly recommended by me!). Bake in a preheated oven at 375°F (190°C) for about 30-40 minutes, or until the top is golden brown and crispy, and the inside is heated through. The edges should be wonderfully crunchy, and the center soft and savory. Garnish with fresh parsley before serving. It just looks so inviting!

# Notes:

01 - Don't overmix the stuffing; it'll get gummy, I learned that the hard way.
02 - Prep the bread cubes a day ahead and let them air dry for the best texture.
03 - For a vegetarian Thanksgiving side dishes option, swap sausage for sautéed mushrooms and chestnuts.
04 - Serve this rustic herb stuffing straight from the baking dish for that inviting, homemade charm.

# Equipment Needed:

01 - Large skillet
02 - large mixing bowl
03 - 9x13 inch baking dish
04 - sharp knife
05 - cutting board

# Nutrition (Per Serving):

Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 30-40g
Protein: 15-20g

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