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Vegetable Stuffing in a glass baking dish, featuring purple onion, sweet potato, and Brussels sprouts.
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Italian Sausage Stuffing

This Italian Sausage Stuffing is loaded with root vegetables and made with French bread. It's a delicious take on the classic stuffing recipe!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 8 people
Calories 409kcal

Ingredients

  • 1 loaf french bread cut into 1 inch pieces (about 10 cups)
  • 8 oz sweet Italian sausage
  • 16 oz brussels sprouts cut into fourths
  • 2 cups sweet potato peeled and cubed
  • 1/2 red onion cubed
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil divided
  • 3 teaspoons rubbed sage divided
  • 3 teaspoons thyme leaves divided
  • 6 tablespoons butter cut into 6 pieces
  • 1 3/4 cups chicken broth See 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

Nutrition

Calories: 409kcal | Carbohydrates: 41g | Protein: 13g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 686mg | Potassium: 537mg | Fiber: 5g | Sugar: 4g | Vitamin A: 5443IU | Vitamin C: 55mg | Calcium: 82mg | Iron: 4mg