She Strengthens

Elevate Your Holiday Meal with Smoked Sausage Stuffing

When it comes to Thanksgiving, a delicious stuffing can make all the difference. By incorporating smoked sausage into your recipe, you’ll add a depth of flavor that will impress your guests.

A Bold Flavor Combination

Smoked sausage pairs perfectly with other assertive ingredients like pecans, dried cranberries, and a hint of Old Bay. This combination creates a rich, savory side dish that can stand on its own, no gravy required.

Easy to Prepare

To make this mouthwatering stuffing, simply combine cubed bread, cranberries, and pecans in a bowl. Add cooked smoked sausage, sautéed onions, broth, and eggs, and stir until everything is well combined. In just half an hour, you’ll have a homemade stuffing that surpasses any store-bought mix.

Make-Ahead Friendly

This recipe is perfect for busy holiday cooks. Prepare the stuffing ahead of time, refrigerate or freeze, and reheat when you’re ready to serve.

Ingredients

• 1 (1-pound) loaf day-old crusty French or Italian bread, cut into 3/4-inch cubes
• 3/4 cup dried cranberries
• 3/4 cup pecans, toasted and coarsely chopped
• 4 tablespoons unsalted butter, plus more as needed
• 12 ounces cooked smoked sausage, such as kielbasa or andouille, medium dice
• 1 medium yellow onion, medium dice
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups stock or low-sodium chicken broth
• 2 large eggs, lightly beaten
• 1/4 cup coarsely chopped fresh flat-leaf parsley leaves

Instructions

1. Preheat your oven to 375°F and arrange a rack in the middle. Butter a 9-by-13-inch baking dish and set it aside.
2. In a large bowl, combine the bread, cranberries, and pecans. Set aside.
3. Melt the butter in a large frying pan over medium-high heat until foaming. Add the sausage and cook until starting to brown, about 4 minutes. Remove the sausage with a slotted spoon and add it to the bowl with the bread mixture.
4. Reduce the heat to medium and add the onion, salt, Old Bay, and black pepper. Cook until the onion has softened, about 5 minutes. Add 1/2 cup of the broth, stir to combine, and scrape up any browned bits from the bottom of the pan.
5. Transfer the onion mixture to the bowl, add the remaining 2 cups of broth, eggs, and parsley, and stir until well combined and evenly moistened.
6. Transfer the stuffing to the prepared dish and spread it into an even layer. Bake until the top is golden brown, about 30 to 35 minutes. Remove from the oven and let cool for at least 5 minutes before serving.

Servings and Cooking Time

Yields: 6 to 8 servings
Difficulty: Easy
Total Time: 1 hour 25 minutes
Active Time: 50 minutes