MADE WITH DUNDORE & HEISTER SWEET ITALIAN PORK SAUSAGE & CHICKEN BONE BROTH

Try our simple step-by-step guide to creating an amazing Thanksgiving sausage stuffing! 

Around here, we believe great holidays start with great ingredients.

Our D&H sausage brings deep, savory flavor to this Thanksgiving stuffing — crispy on top, tender inside, and perfect for soaking up gravy. 

Whether you’re hosting the whole family or bringing a side to share, this recipe is ready to earn a permanent spot in your holiday lineup.

INGREDIENTS

BASE
_ 1 lb sourdough bread, cut into 1-inch cubes (about 10 cups), dried overnight or toasted
_ 1 lb fresh D&H Sweet Italian Sausage, casings removed
_ 1 large onion, medium diced
_ 3 ribs celery, medium diced
_ 2 large carrots, medium diced
_ 3–4 cloves garlic, minced
_ 2–3 Tbsp fresh sage, finely chopped
_ 1 tsp fresh thyme (picked and chopped)
_ 4 Tbsp unsalted butter, 1 stick
_ Salt & black pepper, to taste

CUSTARD
_ 1 ½ cups Dundore & Heister Chicken Bone Broth
_ 1 ½ cups heavy cream
_ 3 large eggs
_ 1–2 tsp kosher salt (adjust to taste)
_ ½ tsp black pepper

PREPARATION

01. Prep the Bread 

If not already stale/dry:
_ Spread cubed sourdough on a sheet tray and toast at 300°F for 20–25 minutes until dry but not browned.
_ Cool completely.

02. Sausage & Vegetable base

_ In a large skillet over medium-high, cook the sausage with a small amount of vegetable oil, breaking it apart with a spatula, until browned and cooked through (6–8 minutes).
_ In the same pan, add butter, onion, celery, and carrot.
_ Sauté 6–8 minutes until softened.
_ Add garlic, sage, and thyme; cook 1–2 minutes until fragrant.
_ Season lightly with salt & pepper.

03. Make the Custard In a large bowl:

_ Whisk together the eggs, bone broth, and heavy cream.
_ Add salt and pepper.
_ (Taste the liquid—should be well-seasoned, almost like a lightly salted soup.)

04. Assemble

_ Add the dried sourdough cubes to the sausage/vegetable bowl.
_ Pour about ¾ of the custard over the mixture.
_ Gently fold until everything is evenly moistened.
_ Let it sit for 10 minutes to absorb.
_ Add more custard as needed—the bread should be soft but not soggy, with a little liquid pooling at the bottom.
_ Taste for Salt and Pepper before baking, if you are worried about eating raw egg put some of the mixture into the microwave and taste test it

05. Bake

_ Transfer to a buttered 9×13” baking dish or large casserole.
_ Cover with foil and bake at 350°F for 30 minutes.
_ Uncover and bake an additional 25–30 minutes until golden brown and slightly crisp on top.