Stuffing

This hearty holiday dressing—my riff on Opa’s classic stuffing—has become a Huggins family favorite. Rich and savory from the sausage, brightened with dried cranberries, and full of satisfying texture from toasted bread, mushrooms, nuts, and water chestnuts, it’s a flavorful and festive side dish that perfectly complements any roast or holiday meal.

Ingredients

Sausage Mixture

• 1 lb hot sausage, uncased
• 1 lb sage (or regular) sausage, uncased

Vegetables

• 2 cans (4 oz each) water chestnuts, drained and chopped
• 2 onions, diced (divided)
• 2–3 cups celery, thinly sliced (with leaves)
• 1 lb mushrooms, sliced

Broth & Seasoning Base

• 4-5 cups chicken stock (start with 4 cups and add more as needed)
• ¾ cup (1½ sticks / 170 g) butter
• 1 tbsp Italian seasoning (or Herbes de Provence)
• 1 tbsp parsley flakes
• 2 tsp marjoram flakes
• 1 tsp ground sage (add ½ tsp more if not using sage sausage)
• ¾ tsp white pepper
• ¼ tsp oregano leaves
• ¼–½ tsp MSG (optional, for umami)

Bread

• 16 cups bread cubes from 2 large baguettes, cut ½–¾″ and dried overnight or lightly toasted

Add-Ins

• 1 cup dried sweetened cranberries
• ½ cup roasted pistachios or pine nuts
• ¼ cup pepitas (optional)
• 1 cup diced apple or pear (optional, for sweetness)
• Fresh chopped parsley or sage (optional, for garnish)

Directions

Cook the Sausage

Place both sausages in a large sauté pan and cook over medium heat, breaking into small pieces, just until no longer pink. Do not brown. Transfer to a bowl and drain excess fat, reserving 1–2 tbsp only if desired for added flavor.

Wipe the pan clean before continuing.

Sauté the Aromatics

Add a pat of butter to the clean pan along with 1½ onions, the celery, and the chopped water chestnuts. Cook over medium heat until onions turn translucent with no browning. Transfer to a holding bowl.

Add remaining onion, mushrooms, another small pat of butter, and a pinch of salt to the pan. Sauté until mushrooms soften and release their moisture, then add a splash of rice wine to help them stay light. Cook only until tender, not browned. Transfer to the vegetable bowl.

Build the Flavor Base

In a large stockpot, bring chicken stock and butter to a boil. Add Italian seasoning (or Herbes de Provence), parsley flakes, marjoram, sage, white pepper, oregano, and MSG (if using). Simmer 2–3 minutes to bloom the herbs.

Stir in the onion–celery–mushroom mixture and return just to a simmer.

Hydrate the Bread

Remove pot from heat, add all dried bread cubes, and gently fold until moistened. Cover and let sit 5–10 minutes to absorb the liquid.

Combine and Adjust

Once the bread has absorbed the broth, gently fold in the sausage, cranberries, pistachios (or pine nuts), pepitas, and diced apple or pear if using. Reserve a handful of cranberries and nuts for topping.

If too moist, spread stuffing on a baking sheet and dry briefly in a 350°F (175°C) oven.

Bake

Transfer stuffing to two greased 9×13-inch pans. Bake uncovered at 375°F (190°C) for 20–25 minutes, or until lightly crisped. Broil briefly if desired. Top with reserved cranberries and nuts; garnish with parsley or sage if using.

Notes

Preparation

• Dry bread cubes in a 350°F (175°C) oven for 10–15 minutes, stirring once; aim to dry without browning.
• Rehydrate cranberries in warm stock for plumper texture.
• MSG adds clean umami depth without darkening the stuffing.
• Keeping vegetables unbrowned and adding sausage/mushrooms after broth absorption helps maintain a lighter color.

Serving Suggestions

• Serve alongside roasted turkey, chicken, pork, or a holiday roast.
• Pairs beautifully with Southern-style brown gravy or a mushroom gravy.
• Finish with fresh parsley or sage for brightness.

Variations

• For vegetarian stuffing, replace sausage with extra mushrooms and add a bit more MSG for umami.
• Use roasted hazelnuts or pecans in place of pistachios or pine nuts for a different flavor profile.
• Add 1 cup diced apple or pear for gentle sweetness.

Make-Ahead & Storage

• Assemble unbaked stuffing up to 2 days in advance; cover and refrigerate. Let stand 30 minutes before baking.
• Freeze unbaked stuffing up to 1 month; thaw overnight before baking.
• Reheat leftovers covered with foil at 325°F (165°C) for 20–25 minutes.