There are times in your life when you are faced with situations that yank you out of your comfort zone. On Christmas Eve, many years ago, my dad found himself in such a position. My mum was curled up in bed, covers pulled tightly around her, trying to banish a bad case of bronchitis. The next night, we were due to host the annual family Christmas feast and neither my dad nor I had ever cooked anything more complicated than sandwiches or scrambled eggs.
I walked into the dining room to find my dad surrounded by open cookbooks, diligently searching for a holiday-worthy stuffing recipe. He looked like a college student hunkering down for a long night of cramming for a tough exam. Thankfully, our angels of the kitchen, Fannie Farmer, Betty Crocker,and Julia Child, were all there to lend a hand. Pulling from five or six recipes, my dad concocted a recipe that immediately became a family classic for our Thanksgiving and Christmas turkey feasts.
From that day forward, my dad took charge of the stuffing for every major holiday. The search for the perfect bread starts one day in advance. He looks for loaves of whole wheat and white bread, preferably unsliced, that are fresh, but not too soft. On cooking day, he diligently tears the bread with a fork into rough, rustic pieces. The kitchen then fills with the aroma of celery, green onion, sage, marjoram, and parsley cooking in butter. The mixture is tossed with the bread and some chicken stock, and baked in the oven. Doused in gravy and eaten with homemade cranberry sauce, this stuffing is easily my favorite part of the feast.
Now, why mess with perfection, right? Believe me, my dad’s stuffing is perfect in every way. Just for kicks, I added some browned Italian sausage and freshly grated nutmeg for a slightly different take on our classic favorite. If you prefer a vegetarian bread stuffing, leave out the sausage and substitute vegetable broth for the chicken broth. Either way, you will be treated to a savory stuffing, filled with all of the flavors of the holidays.
The recipe:
Preheat oven to 350 degrees F. Heat olive oil in a large skillet set over medium-high heat. Add yellow onion and sausage. Cook until the sausage is no longer pink, crumbling with a wooden spoon. In a large bowl, combine the sausage mixture with torn bread pieces.
Wipe out the skillet with a paper towel and turn the heat to medium. Melt butter, then add chopped celery, green onion, sage, marjoram, parsley, and ground nutmeg.
Cook, stirring frequently, until the celery is soft, about 5 minutes.
Toss with the bread mixture. Season with salt and pepper. Pour in chicken broth and toss again. Lightly coat a 9 x 13-inch baking dish with cooking spray. This photo shows the stuffing in an 8 x 8-inch pan because I made a smaller portion for my pre-Thanksgiving test run.
Transfer the stuffing to the baking dish and bake until the stuffing is heated through and a light crust forms on top, 20 to 25 minutes.
Other bread stuffing recipes:
Pinch My Salt’s Sourdough Stuffing with Apples & Bacon
Artisan Bread in Five’s Thanksgiving Stuffing from Homemade Bread
Recipe Girl’s Shiitake Mushroom Stuffing
What We’re Eating’s Cornbread & Sausage Stuffing
Savory Bread Stuffing with Herbs & Sausage Recipe
Ingredients
- 1 tablespoon olive oil
- 4 links mild Italian sausage
- 1 large yellow onion cut in half and thinly sliced (use the whole onion)
- 6 cups torn white sandwich bread crusts removed
- 6 cups torn whole wheat sandwich bread crusts removed
- 1/4 cup unsalted butter
- 1 cup chopped celery
- 1/2 cup sliced scallions green onions
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh marjoram
- 1 1/2 teaspoons dried thyme
- 1/2 cup finely chopped flat-leaf parsley
- 1/4 teaspoon freshly grated nutmeg
- salt and pepper to taste
- 1 3/4 cup low-sodium chicken broth
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a large skillet set over medium-high heat. Add yellow onion and sausage. Cook until the sausage is no longer pink, crumbling with a wooden spoon. In a large bowl, combine the sausage mixture with torn bread pieces.
- Wipe out the skillet with a paper towel and turn the heat to medium. Melt butter, then add chopped celery, green onion, sage, marjoram, parsley, and ground nutmeg. Cook, stirring frequently, until the celery is soft, about 5 minutes. Toss with the bread mixture. Season with salt and pepper. Pour in chicken broth and toss again.
- Lightly coat a 9 x 13-inch baking dish with cooking spray. Transfer the stuffing to the baking dish and bake until the stuffing is heated through and a light crust forms on top, 20 to 25 minutes.
Nutrition
Laurie @simplyscratch
This looks and sounds delicious!! I love it when you attempt to pull something off and it actually turns out!! 🙂
Anonymous
My mother also makes excellent stuffing. Hers is a very simple recipe (bread, onions and herbs) but man, is it ever good. And she'll always say that her stuffing is nothing like her mother's was, so I guess it's in the family genes!
Your recipe looks terrific – I like that at its heart it's bread and herbs, like my mother's. I'm going to bookmark this to make at Christmas because the friends I have dinner with every year always make a great dinner but use that terrible Stove Top stuffing. That's just all kinds of wrong!
– donna
Drick
Dara, stuffing or dressing as we call it, is my favorite part of the meal too – I have never made an all bread dressing, always do the cornbread with some bread thrown in… really like the sausage addition in fact, I just made a dressing the other day using andouille that will post in a few days….your dad has a great recipe
warmvanillasugar
This stuffing sounds crazy fantastic! Great work.
Maria
I am actually not a stuffing fan. I know, gasp. Most people LOVE it. I don't mind making it though. We will have to try your recipe!
Squeaky Gourmet
this looks and sounds so good! Pictures were fabulous–what a great way to encourage people to make their own holiday traditions with real food as well!!
Pretend Chef
I'm not really a big stuffed into the turkey stuffing fan. I prefer it baked like this dish. This looks incredible and kuddos to your dad for coming up with a family tradition! Make sure to check out my blog to enter my giveaway!
http://imapretendchef.blogspot.com/2010/11/we-have-our-first-pretend-chef-giveaway.html
Rahmad
This reminds me of a chikcen dish my mom used to make when we were kids. But, her’s was kind of cloying. I think this sounds great and since it’s got pantry ingredients, it’s a perfect last minute dish. Thanks!
Kalyn
This sound fabulous! (Much better than the recipe I tried from a famous cooking icon that was kind of flavorless!panore
briarrose
Looks wonderful! I might sneak in a little bit of apple though. 😉
Heather from Multiply Delicious
This looks and sounds amazing Darla! I can only imagine the smells while cooking this. YUM!
I love the story about your dad too. That's how my mom was around the holidays too. Amazing how memories like these stick with us.
ravienomnoms
Wow I bet that is amazing! Great pictures!
Roxan
That is the most adorable story ever… Not your mom being sick the day before thanksgiving, which totally sucks, but your dad sitting there with all the cookbooks around him as he looks for the perfect recipe. Isn't it amazing how those tiny little things stay with us forever? I'm so happy that moving forward he always took charge of the stuffing. that's awesome.
Pegasuslegend
this has so much added flavor, with the sausage I am sure this is a hit in your family, they are so lucky to have you cooking for them! wonderful hit after hit!
danasfoodforthought
I made a savory bread pudding that was very similar to this. Sounds fantastic!
Tracy
I love stuffing and this looks so delicious!
Lynne Rees
Hello – thanks so much for the lovely story and the lovely recipe. It caught my eyes on the Foodblogs Headlines because it reminded me a little of the post I've recently added to a new blog (mainly writing and some foody bits):
http://www.lynnerees.com/2010/10/james-bond-licensed-to-cook.html
Looking forward to reading more of your words.
carolinaheartstrings
That sounds amazing and looks awesome. That is one I will definitely try.
Monet
I loved hearing the story behind this stuffing. This looks like a wonderful way to celebrate Thanksgiving. I may have to give it a try for this year's feast!
Kathy - Panini Happy
I so wish I were cooking thanksgiving this year. The stuffing is my very favorite part of the meal and this one is right up my alley!
Kristen
Homemade stuffing is the best. I don't make it nearly often enough. Yours sounds delightful.
blackbookkitchendiaries
this stuffing looks fantastic… i will try this out for thanksgiving.thank you for sharing this.
here
Hope you enjoy expect frequently..Great let’s make this a political issue…
Barbara @ Modern Comfort Food
You, your Dad, and I must be on the same wavelength when it comes to stuffing a turkey. I've always made something similar, but with Southern-style smoked sausage, mushrooms, toasted pecans, and a kitchen sink approach to herbs. I love your idea for Italian sausage here and plan to try it come T-Day. Great idea!
JodieMo
Nothing says the holidays like homemade stuffing. This recipe looks absolutely divine. I have always wanted to try sausage in our stuffing, but I have been afraid that my mother would go in to fits of hysteria if I changed the beloved family recipe. Maybe I'll try this one in secret. 😉
Belinda @zomppa
Aw…sweet dad. Great stuffing. Might be on my table this year!
Mags @ the Other Side of 50
To me, Thanksgiving is all about the stuffing. I could forget all about the turkey. I'm really craving your stuffing right now!
Michelle @ Brown Eyed Baker
I love sausage stuffings; this looks fabulous!
Susi
Homemade stuffing is the best and yours looks beyond delicious! I make one fairly similar with one of the differences being that I uses spicy pork sausage and mushrooms but I might give your version a try since everyone would like the Italian sausages as well! Thanks for sharing!
Lea Ann
Delicious! I'm definately putting sausage in my dressing this year.
Nancy
What a wonderful story and a wonderful stuffing! I didn't grow up having stuffing and so there are no "must have" recipes for me. Will definitely give this one a try!!
Evan @swEEts
I can't imagine a day where you weren't cookin up delicious meals! This recipe sounds fabulous.. I'm trying to figure out where we can incorporate it!
Jenny
Stuffing is my absolute favorite part of Thanksgiving dinner! Looks so great!
frames for beds
I just finished making this recipe and I love it! Very delicious and I think this is perfect for family gatherings.
Lindsey
Dara – love your blog and that stuffing looks delicious (and simple)! My favorite part of Thanksgiving dinner…besides the gravy 😉 keep up the good work!
foodies at home
Mmmmmm….Sage stuffing! Droooool!
Jackie
Hi Dora
Did you use stale bread or fresh bread in this recipe.
Marie Roald
Hi!
I’ve never made a thankgsgiving meal because we don’t celebrate thanksgiving in Norway, but I was thinking I wanted to try it for fun!
I was wondering, can you substitute the bread for something else? It seems like the bread would just become soggy and unpleasing to eat.. Cauliflower maybe?
Liz
Thank you, Dara. Another nice recipe. You are a great cook!
send envelope
Hi! I could have sworn I’ve been to this blolg beforee
but after checking through some of the post I realized it’s new to me.
Nonetheless, I’m definitely glad I founjd it and I’ll be bookmarking and
checking back frequently!
Christine
This is THE BEST stuffing i’ve ever made. My mother used to make herbed stuffing it was always my favorite thing on thanksgiving. This recipe is SUPERB. I brought it to our friends house last year on Thanksgiving and they are from England. The husband told me it was the BEST stuffing he ever tasted in his life. Permanent fixture on my menu from now on.
Tammy
This is my go too stuffing for thanksgiving! I was scared I couldn’t find it this yr as my tablet I used last yr broke, but thanks to google I found it and get to use it again! I have to make homemade bread and sausage and everything else due to child’s food allergies and this one doesn’t have to be tweaked at all….I just don’t measure the herbs because I love the freshness they give, so I tend to add a lot more, but this recipe provides that homemade comfort while you are cooking it in the house and definitely while you are eating it! I love how your dad came up with it!!!
NAN
did you use dried bread or fresh bread? If dried bread, did you increase the amount of broth? (I am trying to find a recipe I can use due to allergies that has some taste to it)
Dara
Hi Nan, I used day-old bread. So, it was fresh, but not extremely soft. If you think that the stuffing needs more broth (for example, you may live in a really dry area), then by all means add a little more broth. I hope you enjoy it!
Mary
This looks great. For the holidays I love to make cornbread stuffing with apples and sausage!