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Ina Garten's Sausage & Herb Stuffing

How to Make Ina's Sausage & Herb Stuffing. Recipe by Ian Garten, directions are re-written in my own words.
Course Side Dish
Cuisine American
Keyword sausage, stuffing
Prep Time 25 minutes
Cook Time 57 minutes
Total Time 1 hour 22 minutes


  • ¾ lb ground sweet Italian sausage
  • 1 ½ lb loaf of bread like sourdough
  • 1 stick butter
  • 2 cups diced yellow or sweet onions
  • 2 stalks celery diced
  • 2 tart apples cored, diced, unpeeled
  • 2 tbsp flat leaf parsley chopped
  • 1 cup chicken stock or broth
  • 1 cup dried cranberries
  • kosher salt to taste
  • freshly ground black pepper to taste


  • Slice the bread into cubes. Allow to dry overnight. If you don't have time you can skip this step.
  • Preheat the oven to 300 degrees.
  • Place the cubes on a sheet pan and bake for 7 minutes. Remove and place the cubes into a large mixing bowl.
  • Raise the oven temperature to 350 degrees.
  • In a saute or frying pan over medium heat, add the butter. Once melted add in the onions celery, parsley, and apples. Cook until softened about 10 minutes. Dump all the ingredients on top of the bread cubes in the mixing bowl.
  • Place the pan back over medium heat and add in the sausage. Break it apart as it cooks into smaller pieces. Once browned remove from the heat and add it to the bowl with the other ingredients.
  • Add the dried cranberries and chicken stock. Add salt and pepper to taste. The recommended amount of salt is a tablespoon. Mix well to combine.
  • Dump the contents of the bowl into a 9 x 13 baking dish. Smooth out to create an even layer. Bake at 350 degrees for 30 minutes or until the top is starting to brown and it's warm in the center.
  • Serve warm