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Sausage & Herb Stuffing with Cherries

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This stuffing combines toasted bread cubes, savory sausage, sweet-tart dried cherries, and sautéed aromatics for a holiday side that’s crisp on top, tender in the middle, and packed with flavor.

Ingredients

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Ingredients

  • 20 oz thick-cut white bread, cut into 1/2-inch cubes (about 12-14 cups)
  • 1 cup dried cherries
  • 1 lb pork sausage roll
  • 8 tablespoons unsalted butter
  • 1 cup yellow onion, diced small
  • 1 cup celery, diced small
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/3 cup fresh parsley, minced
  • 2 Granny Smith apples, peeled and diced small
  • 3 large eggs
  • 2 cups low-sodium chicken broth
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Toast the Bread:
    Preheat oven to 250°F. Spread bread cubes evenly over two baking sheets. Bake for 45–60 minutes, stirring and rotating pans a few times, until the edges are dried and lightly toasted.
    (Continue with steps below while the bread bakes.)

  2. Soften the Cherries:
    Place dried cherries in a bowl and cover with warm or room-temperature water. Soak 20–30 minutes, then drain and set aside.

  3. Cook the Sausage:
    In a large skillet over medium heat, cook the sausage until browned and no pink remains, breaking it into crumbles as it cooks. Transfer to a paper towel–lined plate.

  4. Cook the Aromatics:
    In the now-empty skillet over medium heat, melt 5 tablespoons butter. Add onion and celery and cook 5–7 minutes, until softened but not browned.

  5. Season:
    Add dried sage, thyme and oregano. Cook 1–2 minutes, or until fragrant. Transfer to a small bowl and set aside.

  6. Cook the Apples:
    Add 1 tablespoon butter to the empty skillet. Add diced apples and sauté until they just begin to soften but stay firm, 3-5 minutes. Remove from heat.

  7. Combine Ingredients:
    In a large mixing bowl, add eggs, and lightly beat together. Add chicken broth, salt, pepper, cooked sausage, drained cherries, vegetable mixture, cooked apples, and toasted bread cubes. Toss gently until evenly combined.

  8. Bake:
    Transfer stuffing mixture to a buttered 9×13 baking dish. Scatter small pieces of the remaining 2 tablespoons butter evenly over the top of the stuffing.
    Cover with foil and bake at 400°F for 25 minutes. Remove foil and bake an additional 20 minutes, or until the top is golden brown.

 

Notes

Make Ahead:  •The onion mixture and sausage can be made and refrigerated separately in airtight containers up to two days ahead. •The bread can be  toasted-cooled and stored in an airtight container one day in advance. •Continue from Step #6 and bake as instructed when ready to serve.

Texture: Add extra broth if you prefer a softer stuffing. Bake uncovered longer for extra crispy edges.

Nutrition

Find it online: https://cookwhatmatters.com/sausage-stuffing-apples-cherries/