Thank you OXO for partnering with me today. As always, all opinions are my own.
Hello–November. I’m still in shock that Thanksgiving is just a few weeks away. I’m excited to share this recipe today for Sheet Pan Bread Stuffing with Sausage + Spinach. If your looking for a flavorful and easy stuffing recipe to make this is the recipe for you! My friends at OXO sent me a few kitchen tools to get me ready for the holidays (Mini Angled Measuring Cup, On-the-Go Lunch Container, Chef’s Squeeze Bottles, Swivel Peeler, Greensaver Herb Keeper) as well as a copy of Julia Turshen’s new book “Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers“.
Let’s face it, Thanksgiving is one of the most important meals of the year. OXO has tips and tools to honor traditions, create new ones, and celebrate the spirit of the holiday all month long. I live for Thanksgiving as does my mom. It’s always been a favorite holiday for us. It’s the one holiday each year where her siblings fly in and celebrate the season of “thanks” together.
I’ve pretty much already finalized my menu for Thanksgiving. We typically stick with all the classics like garlic & thyme turkey breast, mashed potatoes, green bean casserole, roasted carrots, and stovetop creamed corn. My mom always makes her families recipe for stuffing. However, I think I might just have to add this recipe from Julia Turshen for Sheet Pan Bread Stuffing with Sausage + Spinach. I’m not one to have meat in stuffing.
My husband; however, has grown up with a sausage stuffing. I made this for him and he gobbled it right up. I even got my sausage-loving 4 year old to eat this sausage stuffing recipe. He had no idea it was packed full of spinach, either.
I’m in love with the new cookbook Now & Again. It features go-to recipes, inspired menus and endless ideas for reinventing leftovers. The minute I received this cookbook I couldn’t stop reading the recipes. She has a full section on Thanksgiving dinner including this recipe for Sheet Pan Bread Stuffing with Sausage + Spinach plus, a turkey and salad recipe!
How to cook stuffing in the oven?
This is an age old question and I have the answer for you. You will spend half the time cooking the stuffing on the stove top then transfer to the oven. There are two methods of cooking your stuffing in the oven. You can use a sheet pan like this recipe calls for OR you can use a casserole dish.
Now, which type of method you choose will depend on how you like your stuffing. Do you like your stuffing partly moist and partly crunchy? Do you like more of a softer moist stuffing? If you answered yes, then you will want to use a smaller vessel like a baking dish. Which ever way you want your stuffing will depend on the way you bake your stuffing.
How do you keep parsley fresh?
Let’s talk a minute about my new favorite OXO product. It’s the Greensaver Herb Keeper (pictured above). It allows for proper airflow, controlled humidity and hydration for your herbs to thrive. All you have to do is fill the water to the “fill line”, place your herbs in the holder, seal, and place in the refrigerator.
Since I received this product I’ve used it non-stop in my refrigerator. Nothing more I hate, then herbs going bad! I always have fresh herbs on hand so this will be one product that will get the most use in my kitchen.
What sides go with Turkey?
- Dairy-Free Sweet Potato Casserole
- Cranberry Mango Sauce
- Oven-Roasted Asparagus
- Ginger Butternut Squash Mashed Potatoes
*Looking for a vegetarian version of this recipe? Check this recipe into vegetarian sheet pan stuffing.
Disclaimer: This is a sponsored post written by me on behalf of OXO. There are affiliate links in this post. If you click on a link and purchase something I will receive a small percentage at no additional cost to you.
Sheet-Pan Stuffing with Sausage and Spinach
- 1¼ pounds country bread or sourdough bread torn into bite-size pieces (about 9 cups)
- 2 tablespoons olive oil
- 1 pound Italian fennel sausages casings removed
- 2 yellow onions diced
- 4 celery stalks diced
- 6 garlic cloves minced
- Kosher salt
- 12 large fresh sage leaves tough stems discarded, minced
- 1½ cups chicken or turkey stock
- One 10-ounce package frozen spinach—defrosted squeezed dry and roughly chopped
- 2 large handfuls fresh Italian parsley leaves (a little bit of stem is fine!), finely chopped
- 3 eggs
- 2 tablespoons unsalted butter finely diced
- Preheat your oven to 400°F.
- Spread the bread cubes on a sheet pan and toast, stirring now and then, until lightly browned and crisp, about 10 minutes. Set the bread aside to cool. You can skip this step if you use stale bread.
- Meanwhile, put the olive oil in a large pot over medium-high heat. Crumble in the sausage and cook, stirring now and then, until all the fat is rendered and the meat is crisp and browned, about 15 minutes. Add the onions, celery, garlic and 1 teaspoon salt to the pot and reduce the heat to medium.
- Cook the vegetables, stirring now and then, until slightly softened, about 10 minutes. Add the sage and stock, and increase the heat to high. Once the mixture is at a boil, turn off the heat. Stir in the spinach, parsley and reserved bread. Taste the mixture and season with salt if more is needed. Add the eggs and give everything one good final stir.
- Line the sheet pan you toasted the bread on with parchment paper. Transfer the stuffing to the pan and spread it into an even layer. Dot the top with the butter. Bake until the top is browned and the edges are nice and crispy, about 25 minutes. Serve hot.