How to Make Ina’s Sausage and Herb Stuffing | Food Network

Ina cooks her sausage, apple and herb stuffing outside the turkey.

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Sausage and Herb Stuffing
Recipe courtesy of Ina Garten
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Level: Intermediate


16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries


Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

2008, Ina Garten, All Rights Reserved

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16 Replies to “How to Make Ina’s Sausage and Herb Stuffing | Food Network”

  1. Cook it in the bird. It's not stuffing (and it doesn't taste like stuffing) if you don't. If you're scared, pull it out and finish it to 165 afterward. Otherwise use extra chicken stock. Don't call it stuffing if it ain't stuffing.

  2. I have used this recipe for years; since the first time it aired. I like it exactly as is. The only negative feedback I receive is when I cut the bread as large as recommended; Americans favor the smaller consistency of Stove Top-like dressings. Don't alter the recipe. Do alter the bread crumb size. I suggest about the size of a marble. Even then, people will recognize you cut the cubes yourself and didn't buy croutons. Also, use one Granny Smith and one Pink Lady.

  3. I use sour dough bread. I put bourbon in with the vegetables, apples, and sausage then cook the alcohol off. I also put a pinch of crushed pepper in it cause I like it spicy. I omit the cranberries. And I cut the bread in smaller pieces and use a little more stock. It's very good!

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