Ingredients
Method
- Preheat Oven: Set your oven to 425°F (220°C). Toast the bread pieces on a baking sheet for 5 minutes, or until lightly golden and crispy. Transfer to a large mixing bowl.
- Cook Sausage and Vegetables:In a skillet over medium-high heat, cook the sausage until browned.Add diced onion, minced garlic, oregano, salt, and pepper. Sauté until onions become translucent.Add chopped celery and butter, letting the butter melt. Then sprinkle flour over the mixture, stirring for about 2 minutes to cook off the raw taste.
- In a skillet over medium-high heat, cook the sausage until browned.
- Add diced onion, minced garlic, oregano, salt, and pepper. Sauté until onions become translucent.
- Add chopped celery and butter, letting the butter melt. Then sprinkle flour over the mixture, stirring for about 2 minutes to cook off the raw taste.
- Make the Sauce: Gradually add the chicken stock, stirring constantly until the mixture thickens. Set aside.
- Combine Ingredients:To the toasted bread, add cranberries, sage, thyme, and rosemary.In a small bowl, whisk together the egg and heavy cream, then pour over the bread mixture.Add the sausage mixture and toss everything together until well combined.
- To the toasted bread, add cranberries, sage, thyme, and rosemary.
- In a small bowl, whisk together the egg and heavy cream, then pour over the bread mixture.
- Add the sausage mixture and toss everything together until well combined.
- Bake: Lightly grease a 9x13 inch (23x33 cm) baking dish. Spread the stuffing evenly in the dish and bake at 425°F for 30 minutes, or until the top is golden brown and crispy.
- Serve: Let cool for a few minutes before serving. Enjoy!
Nutrition
Notes
Pro Tips:
Choose Italian sausage with fennel seeds over plain pork sausage because those aromatic oils bloom when you brown the meat, creating a flavor base that penetrates every bread cube as it bakes. Remove the sausage from casings and break it into irregular chunks, not fine crumbles, because larger pieces create pockets of concentrated flavor and prevent the stuffing from becoming one homogeneous mass. Toast your bread cubes until they're golden but still give slightly when pressed - not rock-hard - because overly dried bread turns powdery when mixed with broth instead of absorbing it evenly. Add the warm broth gradually while stirring, stopping when the mixture looks slightly drier than you want, because the stuffing continues absorbing moisture as it bakes and will turn mushy if oversaturated.
Choose Italian sausage with fennel seeds over plain pork sausage because those aromatic oils bloom when you brown the meat, creating a flavor base that penetrates every bread cube as it bakes. Remove the sausage from casings and break it into irregular chunks, not fine crumbles, because larger pieces create pockets of concentrated flavor and prevent the stuffing from becoming one homogeneous mass. Toast your bread cubes until they're golden but still give slightly when pressed - not rock-hard - because overly dried bread turns powdery when mixed with broth instead of absorbing it evenly. Add the warm broth gradually while stirring, stopping when the mixture looks slightly drier than you want, because the stuffing continues absorbing moisture as it bakes and will turn mushy if oversaturated.