Introduction: Savory Dressing (Stuffing) Recipe

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Whether you prefer your stuffing inside the bird, or dressing on the side, no holiday meal is complete without this down home staple.  When the cold sets in, I can't get enough onions, celery and carrots, and nothing makes my kitchen smell better than rosemary, thyme, and sage, and I was lucky enough to find rosemary infused bread!  Use your favorite autumnal vegetables and savory herbs to customize this recipe.  

  • 1 loaf fresh bread (I used a rosemary and olive oil loaf!), or cornbread chopped into 1-inch pieces 
  • 1 14oz (414ml) can chicken broth
  • 1 cup (236ml) half-and-half
  • 2 large eggs
  • 16 ounces (450g) uncooked breakfast sausage
  • 3 medium onions,  finely chopped
  • 3 ribs celery, finely chopped
  • 2 carrots, finely chopped
  • 2 tbsp unsalted butter
  • 2 tbsp minced fresh thyme leaves
  • 2 tbsp minced fresh sage leaves
  • 3 medium cloves garlic, minced
  • 1-1/2 tsp salt
  • 2 tsp ground black pepper

  1. Make room for two racks in your oven and heat to 250F (120C).
  2. Spread bread pieces on 2 baking sheets and dry in oven for about 40 to 50 minutes.
  3. Whisk together broth, half-and-half, and eggs in a medium bowl
  4. Place bread chunks in roasting pan lined with foil (optional) and lightly coated with oil or cooking spray. Pour broth mixture over the bread and toss to coat thoroughly.
  5. Heat a large skillet over medium-high heat, until hot.  Add the sausage and cook, stirring occasionally until sausage is not raw. Remove sausage to a bowl, leaving behind the fat.
  6. Add half of the onions, celery, and carrots to the sausage fat in the skillet and  sauté until softened, about 5 minutes. Transfer mixture to bowl with sausage.
  7. Return skillet to heat and melt 2 tbsp butter. Add the remaining veg mixture and sauté until softened, about 5 minutes.
  8. Stir in the herbs and garlic. Cook until fragrant, about 30 seconds. Add salt and pepper to taste.
  9. Add this second mixture along with sausage and onion mixture to the bread pieces and fold gently to combine.
  10. Cover pan with foil and refrigerate until you are ready to use.

Two methods for baking

To prepare with a turkey, bake at 450F (230C) until brown.  I placed my turkey on a rack immediately on top of the dressing, and baked for 80 minutes, turning the pan halfway through.  Then I removed the turkey and baked the dressing for an additional 10 minutes.

To prepare without a turkey, cover with foil and bake at 350F (180C) for 45 minutes.  Uncover and bake an additional 15 minutes to brown the top.