Sausage and Herb Stuffing is loaded with an amazing blend of herbs with sausage, bacon, and veggies. It really takes me back to that good ole’ down home-cookin’ that I remember from my childhood.
We are so excited to be partnering with Jones Dairy Farm again this year to bring you more delicious stuffing recipes.
Growing up in Florida I was exposed to a lot of southern food. Of
course my Italian family was from New York originally so we
had a lot of what I call Brooklyn Italian dishes in my house. My mom made the best sauces, meatballs and all sorts of American-Italian dishes that we all loved and looked forward to.
Sausage and Herb Stuffing
Being a busy family of 7, our weeknight dinners were the original semi-homemade style that were doctored up to be better than anything you can imagine. But, when it came to the holidays everything was from scratch. That included my favorite part of Thanksgiving dinner: stuffing. My mom always started with fresh sliced bread. Her trick was to toast it in the toaster to make it nice and dry.
That is still my way today, I start with a loaf of bakery bread and cut it up and toast it in the oven. Sourdough is my favorite, but there are so many amazing breads available. Mom never added meat to her stuffing, but I am a huge fan of sausage and bacon. It gives it more dimension and flavor, not to mention I feel better about having a bowl of stuffing for dinner because it has protein and veggies in it.
Knowing that we had such an incredible response to our Sausage, Cranberry and Apple Stuffing last year I knew we really had to knock this recipe out of the park.
The overwhelming response was Cornbread Stuffing and Traditional Herb and Sausage Stuffing. Well, let’s say you asked and we answered. We are starting with our traditional stuffing kicked up a notch
It all starts with Jones Dairy Farm amazing all natural pork sausage roll cooked with fresh sage. I love the flavor that fresh herbs bring to this stuffing. The sausage is incredible in this stuffing, but I really couldn’t help myself, I had to add some Dry Aged Cherrywood Smoked Bacon and fresh veggies which gave it a fabulous flavor.
You know, I really loved the stuffing we shared with you last year. I mean I ate it for a week, it was so good!
But traditional stuffing is a true comfort food times 10! When stuffing is THIS good, you shouldn’t have to
wait for a holiday. Let’s just call this Sunday stuffing. Maybe we
should start a new trend.
WHERE TO ORDER:
- You can substitute 3 tablespoons chicken base and 3 cups water for the chicken stock.
- For an extra flavor boost, drizzle drippings from the turkey roasting pan over the top of the stuffing before baking.
What you will need:
- A large skillet with a lid – To help the pasta cook evenly, a wide skillet works best, ideally one that’s more than 12 inches in diameter.
- Jelly Roll Pans (baking sheets with sides) – used for everything from cookies to roasting, a good baking pan will last for years.
- 9×13 Baking Dish – I have my favorites and this set is one of them. The 9×13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
With love from our simple kitchen to yours.
Check out more of our favorite side dish recipes:
Sausage and Herb Stuffing
- 16 ounce package Jones Dairy Farm Dry Aged Bacon
- 1 loaf sourdough bread, cubed (about 10 cups)
- 12 ounce Jones Dairy Farm All Natural Pork Sausage Roll
- 4 tablespoons unsalted butter, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, cut into 1/2-inch pieces
- 6 cloves garlic , minced
- 1/4 cup chopped fresh parsley
- 3 tablespoons finely chopped fresh sage, divided
- 1 tablespoon finely chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 3 cups chicken stock
- 2 eggs, lightly beaten
- Cook bacon according to package directions. Place cooked bacon on paper towels to drain and cool. Set aside.
- Preheat oven to 350°F. Place cubed sourdough on 2 baking sheets. Bake 10-15 minutes, stirring bread occasionally until toasted, but not browned. Place toasted bread cubes into extra large bowl. Set aside.
- Butter 9×13-inch casserole dish. Set aside.
- In large skillet over medium heat, cook sausage using spatula to break it up as it cooks. Add 2 tablespoons sage. Cook through, but do not brown. Remove sausage from skillet using slotted spoon and add to bowl with bread cubes.
- Leave 2 tablespoons of sausage drippings in pan (drain any extra) and add 2 tablespoons butter and garlic to skillet. Cook garlic, stirring frequently, about 2 minutes. Add onion and peppers. Cook until onions are translucent; add remaining herbs, including remaining sage, to skillet. Cook 2 minutes stirring frequently. Add onion herb mixture to the bowl with bread cubes.
- Add chicken stock and remaining butter to skillet and scrape browned bits from bottom of pan as it cooks. Bring to a bubble (once you see the first bubbles), remove from heat and pour over bread cubes. Add eggs. Toss gently until combined and pour into prepared baking dish.
- Cover with foil and bake 40 minutes. Remove foil and bake 15 minutes more.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.