How to make Sausage Stuffing? (Perfect as a Holiday side dish)

The festive side dish recipe that will have everyone drooling is sausage stuffing (and yes, it can be made ahead of time).

Bread and broth are mixed with celery, onions, fresh herbs, and seasoned pig sausage before being baked till golden.

The flavorful and simple sausage stuffing recipe is excellent with turkey, mashed potatoes, and cranberry sauce!

Components of sausage stuffing

Don’t get me wrong, I adore a classic dressing and have always used a traditional stuffing recipe, but this sausage stuffing recipe is on another level.

This is unquestionably my new Christmas must-have due to the juicy chunks of seasoned sausage and fragrant herbs! Even though stuffing is simple to prepare, the flavor and consistency might change depending on the items you use and even the bread you use!

Bread

• You can use any kind of bread.
• Dry bread cubes on the counter for one or two days or bake for 10-15 minutes at 250°F (do not brown)

Sausage

• Any type of ground sausage, such as Italian, turkey, or breakfast, will do.
• If making in advance, let sausage cool completely before adding.
• For added flavor, cook the celery and onions in the sausage grease.

Broth

• You can use either store-bought or homemade broth or stock.
• If purchasing from a store, I choose packed, ready-to-use products.
• Depending on the sort of bread you choose and how dry it is, the amount of broth required for stuffing can vary significantly. For instance, dried bread cubes purchased at the shop will require significantly more broth than cubes left out overnight.

Making Sausage Stuffing

Sausage with Thanksgiving dressing (or stuffing) is tasty and flavorful. made with fried sausage, celery, onion, fresh herbs, and poultry seasoning.

1. Bread cubes should be cut or torn, then left to dry overnight.
2. Sausage is browned and set aside. Prepare onions and celery.
3. All components should be moistened with broth.
4. Bake (or cool completely and stuff your turkey).

To prepare beforehand

Prepare Sausage stuffing up to 24 hours in advance, cover it, and store it in the fridge to save time (and oven space) on the big day. If it’s chilled from the fridge, you might need to add a few more minutes to the bake time.

Variations

To give your Christmas stuffing a festive twist, mix in a few of the following.

• chopped walnuts or pecans
• dried fruit, fresh or dried cranberries (apricots, raisins, cherries)
• cooked and cooled vegetables, chopped apples (mushrooms, butternut squash)
• ready wild rice
• Cornbread cubes should be used in place of half the bread (to make a cornbread dressing recipe)

Turkey Stuffing Instructions

In addition to stuffing a roast turkey, I also enjoy cooking sausage in a casserole dish in the oven. Per pound of turkey, you’ll need around 1/2 cup of stuffing.

Filling Food Safety Advice

• The stuffing recipe needs to chill completely.
• Don’t include uncooked items in the filling (like eggs or raw oysters)
• before cooking, stuff the turkey (do not stuff ahead of time)
• Stuffing should be gently inserted into the bird; do not pack it in.
• The stuffing’s center must reach 165°F.
• In a casserole dish, the extra filling can be roasted for 25 minutes or until it reaches 165°F.

Sausage Stuffing

For any holiday spread, this sausage stuffing recipe makes the ideal side dish.

Ingredients

• 1 pound ground sausage
• 1 tablespoon butter
• ½ teaspoon poultry seasoning
• 1 large onion diced
• 1 cup celery diced
• ¼ teaspoon black pepper
• salt to taste
• 8 cups dried bread cubes
• 2 tablespoons fresh herbs parsley, thyme, rosemary, and/or sage
• 2-3 cups chicken broth
• ¼ cup butter melted

Instructions for Sausage Stuffing

1. Set the oven to 375°F.
2. Sausage should be cooked until no longer pink. Reserve drippings and remove from skillet.
3. Butter the skillet with 1 tbsp. Over medium heat, add the onion, celery, and poultry seasoning and simmer for about 5 minutes, or until tender.
4. Add dried bread cubes, chilled sausage, onions, celery, and fresh herbs to a large mixing bowl. Combine by tossing.
5. While stirring to blend, gradually add the broth *see note. Use salt and pepper to taste to season.
6. Sprinkle with 1/4 cup melted butter and place in a 2 1/2 qt casserole dish.
7. 25 minutes of baking or until browned.

Notes

Depending on the type of bread used, the amount of broth will change.

To soften the bread (you don’t want it to be mushy), add broth. If your bread is too dry, give it some time to absorb liquid between additions.

Nutrition information

Calories: 274 | Carbohydrates: 17g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 636mg | Potassium: 260mg | Fiber: 1g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 5.3mg | Calcium: 55mg | Iron: 1.7mg