Ina Garten’s Sausage and Herb Stuffing
The Barefoot Contessa's take on a holiday staple.
Ina Garten’s Sausage and Herb Stuffing
Ingredients
- 16 cups white or sourdough bread, cut into 1-inch cubes (1 1/2 lb loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups yellow onion, diced medium (2 onions)
- 1 cup celery, diced medium (2 stalks)
- 2 granny smith apples, cored and diced large
- 2 tablespoons flat-leaf parsley, chopped
- 1 tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 lb sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Preparation
- Preheat oven to 300°F.
- Arrange bread cubes in a single layer on a sheet pan and bake for 7 minutes. Remove from oven and place in a large bowl.
- Raise temperature to 350°F.
- Meanwhile, in a large skillet, melt butter over medium heat. Add onions, celery, apples, parsley, and salt and pepper. Cook, stirring often, until vegetables have softened, about 10 minutes. Add mixture to bread cube bowl.
- In the same pan, brown the sausage over medium heat until cooked through, breaking it up with a fork as it cooks, about 10 minutes. Add to bread cube bowl.
- Add chicken broth and cranberries to bread mixture, mix well, and then pour into a 9x13-inch baking dish. Bake until top is browned and mixture is hot in the center, about 30 minutes. Serve warm.