This savory bread stuffing recipe is more of a guideline than an exact formula — a flexible, homey dish that invites creativity. Mix and match your favorite breads, herbs, dried fruits, or nuts to make it your own. Some years I use all sourdough; other years a mix of multigrain and Francese. Mostly, I use whatever’s on hand!
And here’s my secret: a quick roasted turkey stock that adds incredible depth to both the dressing and the gravy. Simply roast turkey wings or necks with onions and garlic, then simmer in chicken broth for a rich, golden stock — perfect for Thanksgiving Day.
INGREDIENTS:
12 cups bread cubes (1/2-inch), plus 2 cups finely ground fresh bread crumbs (from dense, crusty Italian or French bread)
2 tablespoons Italian seasoning
1 teaspoon poultry seasoning
1 tablespoon sage
1 teaspoon thyme
1 tablespoon salt
2 1/2 teaspoons freshly ground black pepper
2 teaspoons finely grated orange zest
1/2 cup minced fresh parsley
1 1/2 pounds bulk Italian sausage (or pork sausage with sage)
6 tablespoons butter + 2 tablespoons, divided
2 large onions, chopped (about 3 cups)
1/2 cup brandy
3 medium celery stalks, chopped (about 1 cup)
1 1/2 cups dried cranberries
1 cup pecans, roughly chopped
3 large eggs
1-quart chicken or turkey stock (or part milk and stock)
Optional: a few tablespoons of additional melted butter
METHOD:
Place the bread cubes and crumbs in a large mixing bowl. Add Italian seasoning, poultry seasoning, sage, thyme, salt, pepper, orange zest, and parsley. Toss to combine.
In a large sauté pan, cook the sausage over medium heat until no longer pink, breaking it into small pieces as it cooks. Transfer to the bread mixture.
Melt 6 tablespoons butter in the same pan. Add onions and cook until golden and caramelized, about 10–12 minutes. Stir in the brandy and cook until reduced to a syrupy consistency. Add to the bread mixture.
Melt the remaining 2 tablespoons butter in a sauté pan. Add celery and cook for 5 minutes, or until just tender. Add to the bread mixture.
Stir in the dried cranberries and pecans. Gently mix all ingredients until well combined.
In a separate bowl, whisk together eggs and stock (or stock and milk). Pour about one-third of the mixture over the stuffing, toss lightly, then add the rest, mixing just until evenly moistened.
Preheat the oven to 375°F. Lightly grease a large casserole dish or baking pan with nonstick spray. Spoon in the stuffing and, if desired, drizzle the top with a few tablespoons of melted butter for a golden, crusty finish. Cover loosely with foil, cutting a small slit in the center for steam.
Bake for 45 minutes. Remove the foil and continue baking 25–30 minutes more, until the top is crisp and golden brown.
VARIATIONS:
- Replace cranberries with chopped prunes, apricots, or tart apples.
- Replace pecans with roasted chestnuts or hazelnuts.
YIELD: Serves 10-12
