Midwest Sausage and Dried Cherry Stuffing
Elevate your holiday table with this Midwest Sausage and Dried Cherry Stuffing, a savory-sweet masterpiece packed with bold flavors and comforting textures. This recipe blends golden cubes of sourdough bread with crumbled breakfast sausage and the unexpected burst of tart dried cherries, creating a perfect harmony of taste and aroma. Fresh herbs like sage, thyme, and parsley infuse each bite with classic seasonal notes, while a warm chicken broth mixture ensures the stuffing is moist and flavorful. With lightly beaten eggs for structure and a crisp, buttery finish on top, this dish pairs beautifully with roast turkey, ham, or even as a hearty stand-alone side. Ready in just over an hour and serving up to 8 people, this stuffing is perfect for family gatherings or holiday feasts. Keywords: Midwest stuffing, sausage stuffing recipe, dried cherry stuffing, holiday side dish, savory stuffing, Thanksgiving stuffing.
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 3 medium celery stalks, finely chopped
- 2 large garlic cloves, minced
- 1 pound ground breakfast sausage
- 10 cups day-old bread cubes (sourdough, Italian, or French bread preferred)
- 1 cup dried cherries
- 2.5 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 eggs, lightly beaten
- 1 as needed nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick cooking spray.
In a large skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and celery, and cook for 5-7 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant. Transfer the mixture to a large mixing bowl.
In the same skillet, add the ground sausage and cook over medium heat, breaking it up with a wooden spoon, until browned and fully cooked. Drain any excess fat and transfer the cooked sausage to the mixing bowl with the onion and celery mixture.
Add the bread cubes and dried cherries to the mixing bowl. Toss to combine the ingredients evenly.
In a small saucepan, heat the chicken broth over low heat until just warm. Stir in the chopped parsley, sage, thyme, salt, and pepper.
Pour the warm broth mixture over the bread mixture in the bowl, tossing gently to combine. Ensure the bread cubes are evenly moistened but not soggy.
Add the lightly beaten eggs to the stuffing mixture and toss again to incorporate.
Transfer the stuffing mixture to the prepared baking dish and spread it out evenly. Dot the top with the remaining 2 tablespoons of butter, cut into small pieces.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and slightly crispy.
Remove the stuffing from the oven and let it rest for 10 minutes before serving. Enjoy your Midwest Sausage and Dried Cherry Stuffing!
Nutrition Facts
Calories |
6658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.1 g | 355% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 14265 mg | 620% | |
| Total Carbohydrate | 826.0 g | 300% | |
| Dietary Fiber | 56.4 g | 201% | |
| Total Sugars | 101.5 g | ||
| Protein | 227.3 g | 455% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1446 mg | 111% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 3710 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
