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A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.

Swiss and Sausage Stuffing Recipe

A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 470 kcal

Ingredients

  • 1/2 cup (1 stick) butter plus more for buttering dish
  • 1 pound ground pork sausage
  • 1 large onion finely chopped
  • 4 stalks celery quartered lengthwise and chopped
  • 3 eggs
  • 2 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1/2 cup fresh parsley minced
  • 1 teaspoon minced fresh sage or 1/2 teaspoon dried
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon fennel seeds
  • 1 (12 ounce) bag dried bread cubes
  • 8 ounces Wisconsin Swiss cheese shredded
  • 4 ounces Wisconsin monterey jack cheese shredded
US Customary - Metric

Instructions

  1. Adjust oven rack to middle position and preheat oven to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
  2. In large skillet over medium-high heat, cook pork until browned and cooked through, about 5 minutes. Transfer to bowl and wipe out pan with paper towels.
  3. Over medium-high heat, melt butter until foaming. Stir in onion and celery and cook until translucent, about 7 to 8 minutes.
  4. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
  5. To skillet, stir in parsley, sage, and thyme until fragrant, about 30 seconds. Transfer to bowl with eggs and toss to combine.
  6. Add bread cubes, sausage, and cheeses and stir until uniformly combined. Pour into prepared baking dish.
  7. Cover tightly with foil and bake 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.

Recipe Notes

Adapted from my Classic Oven Baked Bread Stuffing which is adapted from The America's Test Kitchen Best-Ever Side Dishes (2014 special edition magazine).