The Best Sausage Stuffing
If you’re still up for more Thanksgiving recipes, check out this sausage stuffing that might just change your mind. I used to skip stuffing in favor of turkey and mashed potatoes, but I’ve found that with the right ingredients, like herb sausages, crispy crusty bread, and eggs, it can be deliciously similar to a savory bread pudding.
Bread (preferably French baguette): Forms the base of the stuffing, providing structure and absorbing flavors. A crusty loaf works best for texture. You can substitute with sourdough or any hearty bread for a different twist. Butter: Adds richness and helps in sautéing. Pork Sausage (casings removed): The main flavor component, offering a savory, meaty taste. You can substitute with turkey or chicken sausage for a lighter version, or a vegetarian sausage for a meat-free option. Onion and Celery: These aromatics add depth and a subtle crunch. If onions aren’t your thing, try shallots or leeks for a milder flavor. Fresh Sage and Parsley: Herbs that give the stuffing a fragrant, earthy note. Dried herbs can be used in a pinch, though fresh is preferred for better flavor. Craisins (Dried Cranberries): Bring a hint of sweetness and tartness. Raisins or dried cherries are great alternatives. Eggs: Bind the ingredients together and add moisture. For an egg-free version, a flaxseed or chia seed mixture can be a substitute. Garlic: Garlic powder can be used if fresh isn’t available. Low Sodium Chicken Broth: Keeps the stuffing moist. Vegetable broth is a good substitute for a vegetarian option. Salt and Black Pepper: Seasoning to enhance all the flavors. Adjust according to taste.
To whip up this scrumptious sausage stuffing, start by drying cubed bread in the oven until it’s crispy – this forms the perfect base. While the bread is drying, cook crumbled sausage in a skillet until it’s no longer pink, adding chopped onions, celery, and garlic to soften and infuse the meat with aromatic flavors. In a separate bowl, whisk together eggs, parsley, and chicken broth, creating a rich, binding mixture. Once the sausage is cooked and the bread is dried, combine them in a large bowl, gently folding in the egg mixture to ensure every piece is coated. Transfer this mixture into a greased baking dish, cover with foil, and bake until the stuffing sets. For a crispy finish, remove the foil towards the end of baking. Let it cool slightly, garnish with parsley, and serve this hearty, flavor-packed stuffing that’s sure to be a crowd-pleaser!
Storage
Leftover stuffing can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the oven or microwave. If you find the stuffing a bit dry after refrigeration, just add a splash of broth before reheating to moisten it. This stuffing freezes well. Bake it as directed, let it cool, then freeze it in an airtight container or freezer-safe bag. It can be stored for up to 3 months. When ready to use, thaw it in the refrigerator overnight and reheat in the oven.
More Delicious Thanksgiving Sides
Port Infused Nut Stuffing Corn Casserole Sweet Potato Casserole Roasted Green Beans Baked Mac and Cheese Easy Stuffing Recipe No-Drippings Gravy Cornbread Stuffing
Originally published Nov 2014.
title: “Sausage Stuffing” ShowToc: true date: “2024-09-29” author: “Frank Brennan”
Be sure to try my Green Bean Casserole, Mashed Potatoes, Cranberry Sauce, and Dinner Rolls next!
Sausage Stuffing
When it comes to Thanksgiving or Christmas recipes, you just can’t beat this incredible sausage stuffing. This has the be the best part of any holiday meal. Even better than gravy and the turkey! My mom always included sausage in her stuffing, and I’ll never have it any other way. (My preferred variety of sausage is outlined in my pro tips below!) You can make this with homemade or store-bought bread cubes and apples, dried cranberries, and nuts make a great addition to this as well!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cut the bread into cubes and bake at 350° for 20 minutes, tossing halfway through. They should all feel like croutons. Cook the sausage, onions, and celery in a little butter and toss it with the bread cubes. Melt more butter, garlic, and herbs and cook for 3 minutes. Drizzle over the bread cubes and toss to coat.
Transfer to a casserole dish. Combine chicken broth and whisked eggs and drizzle it over the stuffing, toss to coat. Bake covered for 20 minutes. Remove cover and bake for 35 minutes, or until desired brown color is achieved and the mixture is firm. Garnish with parsley and serve!
Make Ahead Method
Make Ahead Method: Prepare and assemble this as outlined but wait on adding the chicken broth/egg mixture until just before baking. Let it sit out for 30 minutes prior to baking if it’s been refrigerated.
What to Add to Stuffing
Storage
Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
More for Your Holiday Table
Check out all of my Thanksgiving recipes here and my Christmas recipes here!
9 x 13-inch casserole dish– This is the one that I love using for this recipe. (It’s what’s pictured in this post.) Baking Sheets– For toasting the bread cubes. Nonstick Skillet – Great for cooking the sausage, onions, and celery.
Tried This Recipe?
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