Description
This delicious Sheet Pan Stuffing recipe combines rustic bread cubes toasted to perfection with a savory mix of sautéed onions, celery, and apples, infused with fresh herbs, white wine, and sweet Italian sausage. Enhanced with dried cranberries and pecans, this easy-to-make stuffing is baked on a sheet pan until golden and crispy, perfect for holiday dinners or comforting family meals.
Ingredients
Scale
Bread
- 1 loaf rustic bread, cut into 1/2-inch cubes (about 12 cups)
Vegetables and Fruits
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 3 Honeycrisp apples, chopped into 1/4-inch to 1/2-inch pieces
Dairy and Eggs
- 1/2 cup (1 stick) butter, cut into pieces
- 2 large eggs, lightly beaten
Meat
- 1 lb. sweet Italian sausage, removed from casings
Liquids
- 1/2 cup white wine
- 2 cups low-sodium chicken broth
Herbs and Seasonings
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. freshly chopped rosemary
- 2 Tbsp. freshly chopped sage leaves
- 3/4 cup freshly chopped flat-leaf parsley
Add-ins
- 1/2 cup chopped dried cranberries
- 3/4 cup chopped pecans
Instructions
- Toast the Bread Cubes: Preheat your oven to 400°F (200°C). Spread the rustic bread cubes evenly on a rimmed baking sheet and bake for about 12 minutes until the bread is crisped but not yet golden. Once done, remove from the oven and let the bread cubes cool.
- Sauté the Vegetables and Apples: While the bread is toasting, melt the butter in a large skillet over medium-high heat. Add the chopped onions, celery, and apples, seasoning them with kosher salt and freshly ground black pepper. Cook the mixture, stirring occasionally, until the vegetables soften and begin to turn golden, about 15 minutes. Pour in the white wine and let it simmer until almost completely reduced. Stir in the freshly chopped rosemary and sage leaves. Transfer this mixture into a large heatproof bowl.
- Cook the Sausage and Combine Ingredients: Return the skillet to medium-high heat, add the sweet Italian sausage, breaking it up into small pieces, and cook until fully cooked through, about 8 minutes. Drain any excess grease. Add the cooked sausage, toasted bread cubes, chicken broth, beaten eggs, chopped parsley, dried cranberries, and chopped pecans to the bowl with the vegetables. Season with salt and pepper to taste, then toss everything gently but thoroughly until well combined.
- Bake the Stuffing: Transfer the stuffing mixture onto a large rimmed baking sheet and spread it evenly. Bake it in the preheated oven at 400°F (200°C) for about 30 minutes, or until the top is crispy and the stuffing is cooked through. Serve the stuffing warm as a delightful side dish.
Notes
- Use day-old rustic bread for best texture in your stuffing.
- Honeycrisp apples provide a sweet-tart flavor that complements the savory sausage, but you can substitute with Granny Smith for more tartness.
- White wine can be replaced with apple cider or chicken broth if preferred.
- To make this recipe gluten-free, substitute the bread with gluten-free bread cubes.
- Ensure sausage is fully cooked before combining to avoid any food safety issues.
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg