This sausage stuffing is a warm and hearty side dish that combines savory sausage, bread, and tasty herbs. It’s perfect for family gatherings or special meals!
I usually sneak some into my plate because it’s just that good. Plus, who can resist the smell of sausage cooking? It’s a quick way to make any meal feel like a celebration!
What I love about this recipe is how simple it is to whip up. Just mix everything together and let the oven do its magic. You’ll have a side that everyone will ask for again!
Key Ingredients & Substitutions
Sausage: Use pork sausage for the classic flavor. However, turkey sausage or plant-based alternatives work well too if you prefer a lighter option or are keeping it meat-free.
Bread: Cubed bread adds texture. I recommend using day-old bread because it absorbs moisture better. If gluten-free is essential, look for gluten-free bread or cornbread options!
Herbs: Sage, thyme, and rosemary really make this stuffing pop. If fresh herbs are unavailable, dried herbs can be used. Just reduce the amount since dried herbs are stronger in flavor. A blend of Italian herbs can also work!
Broth: I like low-sodium chicken broth for a more balanced flavor. Vegetable broth is a fantastic substitute if you want a vegetarian dish, adding a different dimension without sacrificing taste.
How Do You Make Sure Your Stuffing Stays Perfectly Moist?
Getting the right moisture in stuffing is vital! You’ll want to ensure it’s moist but not overly soggy. Start by adding the broth gradually when mixing.
- After mixing in the broth and eggs, check the texture. It should feel like a damp sponge.
- If it’s too dry, add more broth, a little at a time, until you’re satisfied.
- Remember, it’s easier to add more broth than to remove it!
Covering it with foil during the first part of baking helps trap steam, keeping it nice and moist while it cooks. Remove the foil towards the end for a crispy top.
How to Make Sausage Stuffing
Ingredients You’ll Need:
- 1 lb (450g) pork sausage (mild or spicy, as preferred)
- 10 cups (about 12 oz) cubed bread (preferably slightly stale or day-old white or country bread)
- 1 large onion, finely chopped
- 2-3 celery stalks, finely chopped
- 3 cloves garlic, minced
- 1/4 cup (60g) unsalted butter
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 to 3 cups chicken broth (low sodium)
- 2 large eggs, beaten
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious sausage stuffing takes about 20 minutes to prepare and around 50 minutes to bake. Overall, you’re looking at roughly 1 hour and 10 minutes from start to finish. It’s a quick and satisfying way to add flavor to any meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important for ensuring your stuffing bakes evenly. Lightly grease a 9×13 inch baking dish where you’ll bake your stuffing.
2. Toast the Bread:
Spread the cubed bread on a baking sheet and toast it in the oven for about 10 minutes or until it’s dry and lightly golden. This step helps the bread hold its shape and prevents the stuffing from becoming too soggy. Once toasted, set it aside to cool.
3. Sauté the Vegetables:
In a large skillet, melt the unsalted butter over medium heat. Add the finely chopped onions, celery, and minced garlic. Sauté this mixture until the veggies are softened and translucent, which should take about 5-7 minutes. The aroma will be amazing!
4. Cook the Sausage:
Add the pork sausage to the skillet. Use a spoon to break it up as it cooks. Let it brown thoroughly and become cooked through—around 8-10 minutes. If there’s too much fat after cooking, feel free to drain some off.
5. Mix in the Herbs:
Once the sausage is cooked, remove the skillet from heat. Stir in the dried sage, thyme, rosemary, and the chopped parsley. Season with salt and freshly ground black pepper to your liking!
6. Combine the Mixtures:
In a large mixing bowl, combine the toasted bread cubes with your sausage and vegetable mixture. Give it a good toss to mix everything evenly.
7. Add the Broth and Eggs:
In a separate bowl, whisk together the chicken broth and the beaten eggs. Pour this mixture over the bread and sausage, gently tossing everything again to combine. You want the stuffing to be moist but not overly soggy—add more broth if necessary until you reach the right texture.
8. Transfer to Baking Dish:
Transfer the stuffing mixture to your prepared baking dish and spread it out evenly.
9. Bake:
Cover the dish with aluminum foil and bake it in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
10. Serve and Enjoy:
Once it’s out of the oven, garnish your sausage stuffing with a sprinkle of fresh parsley. Serve warm and enjoy this flavorful addition to your meal!
This savory sausage stuffing is perfect for family gatherings and holiday feasts. Enjoy every delicious bite!
Can I Use Different Types of Sausage?
Absolutely! While pork sausage is traditional, you can use turkey sausage for a lighter option or even plant-based sausage if you’re looking for a vegetarian alternative. Just be aware that flavors may vary slightly depending on your choice.
Can I Make This Stuffing Vegetarian?
Yes, you can easily make this stuffing vegetarian! Substitute the pork sausage with a meat alternative like crumbled tempeh or lentils. Use vegetable broth instead of chicken broth to keep the flavors delicious.
How Do I Store Leftovers?
Store any leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, adding a splash of broth if it seems dry.
Can I Prepare This Stuffing in Advance?
Certainly! You can prepare the stuffing mixture a day ahead and assemble it without baking. Just cover it and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes before baking. Adjust the cooking time if it’s coming straight out of the fridge.
