1loaffrench breadcut into 1 inch pieces (about 10 cups)
8ozsweet Italian sausage
16ozbrussels sproutscut into fourths
2cupssweet potatopeeled and cubed
1/2red onioncubed
2tablespoonsolive oil
1tablespoondried basildivided
3teaspoonsrubbed sagedivided
3teaspoonsthyme leavesdivided
6tablespoonsbuttercut into 6 pieces
1 3/4cupschicken brothSee note #1
fresh herbs for garnish (basil, parsley, thyme)
Instructions
Preheat oven to 400°F and place the cubed bread on a baking sheet. Bake in the oven for 10-14 minutes or until lightly golden brown. Remove from the oven and transfer to a large bowl.
In a pan over medium heat, cook the sausage, making sure to break up the meat into small crumbly pieces. Cook until the meat is fully cooked, about 8-10 minutes. Drain any grease that accumulated during cooking and transfer the sausage to the large bowl with the bread.
Roast the Veggies
In a medium sized bowl add the brussels sprouts, sweet potato, onion, olive oil, 1 tsp basil, 1 tsp sage, 1 tsp thyme. Toss to coat. Place the veggies on a large baking sheet, making sure to spread the veggies into an even layer. Bake for 18-20 minutes in a 400°F oven, or until roasted and sweet potatoes are *slightly* fork tender but not overly soft.
Transfer the veggies to the large bowl of sausage and bread. Add the remaining herbs, and the butter. Toss to coat. Slowly pour the chicken broth over the mixture, stirring until everything is incorporated. You may not need to use all of the broth!! You don't want the bread cubes soaked... that would make for a soggy stuffing.
Bake the Fall Stuffing
Change the oven temperature to 375°F.
Transfer the mixture to a butter greased 13"x9” casserole dish. Cover with tin foil and bake for 25 minutes, remove the foil and bake for an additional 20-25 minutes or until no liquid remains and the stuffing is golden brown.
Remove from the oven, garnish with fresh herbs and serve!
Notes
Feel free to add additional or different vegetables such as parsnips, carrots, butternut squash, etc. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven for best results. Recipe inspired by Recipe Critic.