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Homemade Stuffing

  • minutes
  • Serves


Bread that has been left to dry out over night (this is key, my friends).

Sausage.  I use Italian flavored turkey sausage and love it!

Diced onion, celery, and apple.

Dried sage and thyme.




Chicken stock.


medium yellow onion diced


celery stalks diced


small apples peeled and diced

4 oz

unsalted butter

salt and pepper

1 tsp

dried sage

1 tsp

dried thyme

2 1/2 cups

chicken stock

1 lb

sweet Italian sausage I used Jennie-O turkey sausage


eggs beaten

1 cup

grated parmesan cheese

8 cups

dried French bread cubes

Spray a 9 by 13 inch baking dish with cooking spray and set aside.  Preheat your oven to 375 degrees. (Unless preparing the day before.)

Melt the butter in a large frying pan. Add the onions, celery, and apples to the butter and season with salt and pepper. Sauté until the celery and onion are translucent, about five minutes. Mix in sage and thyme. Remove from the heat.

In a separate pan, cook the sausage, breaking it up until no longer pink. Remove from the heat.

In a large bowl, coat the bread with the eggs. Mix in both the meat and the veggie butter mixture. Then mix in the cheese.

Pour in the stuffing mixture into the pan, then pour the chicken stock over it. 

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 25 to 30 minutes longer.