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herb and chicken sausage stuffing
Lauren Eliza Eats

Herb & Chicken Sausage Stuffing

Homemade herb chicken sausage stuffing made from scratch with fresh herbs, toasted bread, and savory chicken sausage. A flavorful holiday side dish.
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Bread Base
  • 1 loaf sourdough bread
  • 1 loaf French or Italian bread
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
Chicken Sausage
  • 1 lb ground chicken
  • 1 tsp seasoning salt
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
Stuffing Ingredients
  • 1 Tbsp butter
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 Tbsp fresh or dried thyme
  • 1 Tbsp fresh or dried oregano
  • 1 Tbsp fresh or dried sage
  • 2 tsp poultry seasoning
  • 1 tsp salt
  • 1½-2 cups chicken broth (more broth if you like a softer stuffing)
  • 1 egg beaten
  • ½ cup fresh parsley chopped

Method
 

Dry out the bread
  1. Preheat your oven to 300℉.
  2. Start by cubing or pulling apart your loaves of bread into 1 inch cubes.
  3. Toss bread with olive oil, salt, and pepper and layer on sheet tray.
  4. Toast the bread in the oven for 20-25 minutes, stirring once, until dry and lightly golden.
  5. Set bread aside and let cool.
Prepare the sausage and vegetables
  1. Bring oven temperature up to 350℉.
  2. Heat a large skillet over medium heat, and add the ground chicken, seasoning salt, smoked paprika, onion powder, and garlic powder.
  3. Saute for 6-8 minutes until chicken is browned and fully cooked. Remove from skillet and set aside.
  4. In the same skillet, add the butter with the diced onion and celery and cook on medium low heat. Cook until vegetables are translucent stirring occasionally.
  5. Add minced garlic, thyme, sage, oregano, poultry seasoning, and salt to the vegetables. Cook for 1-2 minutes.
Building the stuffing
  1. In a large bowl, toss together dried bread and herb vegetable mixture until evenly combined.
  2. Pour in 1½ cups of chicken broth and stir. Add in beaten egg and more chicken broth if stuffing is too dry. Stir until mixture is evenly combined.
  3. Spray a large casserole dish with cooking spray and add in all the stuffing.
  4. Add in the cooked chicken sausage and chopped parsley to casserole dish and combine with stuffing.
  5. Cover stuffing with foil and bake at 350℉ for 20-25 minutes covered, then remove foil and bake for 15-20 minutes uncovered.
  6. Stuffing should be golden, crisp, and fragrant when removed from oven. Serve warm.