Can you imagine a Thanksgiving table without stuffing? It’s 100% my favorite part of the meal! Savory, satisfying, crunchy, soft, salty. It’s so much all in one bite. This year, I’m dishing out this sausage and roasted grape stuffing with rosemary and thyme.
Using breakfast sausage, rosemary and thyme brings those traditional flavors of the holidays I’m sure we are all gravitating towards, especially this year. But the roasted grapes – they bring something a little more unique to the table. They’re soft but still firm enough that they give you a burst of sweet juice when you take a bite.
Stuffing is really one of the easiest things you can make – and I’m all about keeping it easy for a holiday meal! The key to being a hostess with that effortless touch is making dishes you don’t have to think too much about, don’t have to stress about.
Especially Thanksgiving or Friendsgiving, there’s so much food there’s no reason to stress! Even if one thing doesn’t turn out how you imagined it, it’s going to be okay. You’re the only one who knows.
Sausage and Roasted Grape Stuffing with Rosemary and Thyme
- 1 loaf bread, cubed into desired size preferably a few days old – stale bread works best
- 3 tbsp butter
- 1 1/2 c sweet or yellow onion, chopped
- 1 c carrots, chopped (about 2 medium/large carrots)
- 1 c celery, chopped (about 2 medium/large celery stalks)
- 1 lb ground sausage if using links, casing removed
- 2 c grapes, halved
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, minced
- 2 tsp salt
- 2 tsp black pepper
- 2 1/2 c chicken broth
- parsley for garnish, optional
- Preheat oven to 350. Grease 9×13 baking dish with cooking spray, set aside.
- If using fresh bread: line a baking sheet with foil, spray lightly with cooking spray. Bake the cubed bread for about 7 minutes. Set aside in a large bowl. If using stale bread, skip to next step.
- Melt butter in sautee pan. Add onions, carrots, celery and spices. Sautee until soft and onions are translucent, about 8 minutes. Add butter if the pan gets dry.
- Add sausage, breaking up as you brown the meat. Sautee until cooked through.
- Remove sausage and vegetable mixture from the heat. Add to the bread with broth and sliced grapes.
- Cover with foil and bake for 25 minutes.
- After 25 minutes, remove foil and continue to bake until bread is golden, about 20 minutes.