Whip up the ultimate sausage stuffing with our easy recipe – rich, savory, and filled with herbaceous flavors! Perfect for any festive table.
I used to orchestrate grand Thanksgiving dinners, pouring days into preparation and ending up completely worn out by the time my guests walked through the door. Often, I’d find myself barely sipping a glass of wine before fatigue took over, leaving me longing for a moment of rest. Realizing the need for change, I streamlined my menu, focusing on simplifying side dishes and desserts. This led to this standout dish: a savory sausage stuffing that’s just fantastic.
Its secret is using ready-made stuffing cubes, eliminating the tedious tasks of slicing and drying bread. And let me assure you, with a generous amount of sausage and plenty of flavor mingling with the rich tastes of gravy and cranberry sauce, the type of bread used fades into the background, making this recipe a real winner in terms of both flavor and convenience!
Why This Recipe Works
- Rich and Savory: Combining juicy sausage meat with aromatic herbs creates an irresistibly rich and savory flavor.
- Textural Delight: With the softness of the bread cubes contrasting against the tender crunch of celery and onions, this stuffing offers a delightful textural experience.
- Herbaceous Aroma: The use of fresh sage and parsley infuses the stuffing with a warm, herbaceous aroma that complements the meaty sausage perfectly.
Ingredient Notes
Egg: Acts as a binder. Any chicken egg will do.
Olive Oil: A high-quality extra virgin olive oil is recommended for its fruity flavor. Substitute: any vegetable oil.
Butter: Unsalted butter allows for better control over the seasoning. Located in the dairy section. Substitute: margarine.
Celery: Fresh, crisp stalks add a nice crunch. Found in the produce section.
Onion: A large yellow onion is ideal for its sweet flavor.
Sausage Meat: Opt for a high-quality, flavorful sausage, such as Italian or breakfast sausage.
Fresh Herbs: Fresh herbs such as parsley, sage, or thyme all add a bright, aromatic flavor. Locate in the produce section. Substitute: dried herbs, using one-third of the amount.
Bell’s Seasoning (optional): A classic blend that can be found in the spice aisle. Substitute: a mix of thyme, marjoram, and rosemary.
Stuffing Cubes or breadcrumbs: Pre-packaged stuffing cubes or stuffing breadcrumbs provide convenience and consistent quality. See the next section for details on using them.
Chicken Stock: Use a good-quality stock for more flavor. Locate in the soup aisle. Substitute: vegetable broth.
Stuffing Cubes VS Breadcrumbs
Breadcrumbs and Stuffing Cubes are popular choices worldwide for making stuffing, but they offer different textures and absorbency, so they can’t be used interchangeably.
Stuffing cubes, usually made from dried or stale bread, are larger and provide a chunkier texture, excellent for absorbing flavors and moisture without becoming mushy. Breadcrumbs are finer but also made of dried bread. Depending on what’s available where you are, you can use either 6 cups (approximately 840 grams) of stuffing cubes or 1 cup (about 100 grams) of stuffing breadcrumbs for this sausage stuffing. Both options ensure a balanced bread-to-ingredient ratio for optimal moisture absorption and flavor.
Step By Step Instructions
If your sausage is in casings, remove it from the casing. Then, in a large pan, heat 1 tablespoon (15 ml) of olive oil, crumble it in 1 pound (450 grams) of sausage meat, and cook it until browned and completely cooked. Remove from the pan and set aside.
Drain any excess grease from the pan, and melt 6 tablespoons (84 grams) of butter. Add 3 diced celery stalks and 1 large chopped onion, cooking until soft (about 10 minutes).
Stir in a small handful of finely chopped fresh sage, 1 teaspoon (2 grams) of Bell’s seasoning, and ¼ cup (15 grams) of fresh chopped parsley.
Add the cooked sausage and 6 cups (approx. 840 grams) of stuffing cubes in a large bowl. Then, top it with the celery mixture.
Gradually pour in 2 cups (480 ml) of chicken stock and 1 beaten egg, stirring gently. Transfer to a greased baking dish. Bake the sausage stuffing at 350°F (175°C) for 40 minutes, with the last 10 minutes uncovered for a crispy top.
Recipe Tips
- Even Cooking: Make sure to chop your vegetables in uniform sizes for even cooking.
- Herb Handling: If using fresh herbs, chop them finely to release more flavor.
- Moisture Check: The stuffing should be moist but not soggy; adjust the amount of chicken stock if necessary.
Storage & Freezing Instructions
- Storage: Keep any leftover stuffing in an airtight container in the refrigerator, which lasts up to 4 days.
- Freezing: For longer storage, freeze the stuffing in a freezer-safe container or tightly wrapped in foil for up to 3 months. Defrost in the refrigerator before reheating.
FAQs
Absolutely! You can prepare it a day ahead and keep it refrigerated until ready to bake.
The stuffing is done when it’s heated through and the top is golden and slightly crispy.
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Let’s Make Sausage Stuffing
Ingredients
- 1 tablespoon olive oil
- 6 tablespoons butter
- 3 celery stalks diced
- 1 large onion chopped
- 1 lb sausage meat
- 1 tablespoon fresh sage finely chopped
- 1 teaspoon bells seasoning or dried thyme
- 1 tablespoon fresh sage chopped
- ¼ cup fresh chopped parsley
- pepper
- 6 cups stuffing cubes or 1 cup/100g stuffing breadcrumbs
- 2 cups chicken stock
- 1 egg
Instructions
- Preheat oven to 350°F/180°C
- Grease a 9×14-inch baking dish with a little butter or cooking spray and set it aside.
- If your sausage is in casings, start by removing it. Cook the sausage in the olive oil on medium high heat in a large frying pan until brown and completely cooked. Remove from the pan and set aside.
- Drain the grease from the pan, add the butter, and cook the onion & celery until soft (being careful not to let it get too brown). If it starts getting too dry, you can add additional butter or a little water as needed.
- Add the herbs, bells seasoning & pepper.
- Once the onion and celery are soft, take them off the heat. In a large mixing bowl, place 6 cups of stuffing cubes or 1 cup of stuffing breadcrumbs.
- Add the cooked sausage to the bowl with the bread cubes. This combination creates the base of your stuffing, ensuring that the bread absorbs all the wonderful flavors from the sausage.
- Now, add the cooked onion, celery, and herb mixture over the sausage and bread cubes in the bowl. Toss everything together gently, making sure that the bread cubes are evenly coated with the sausage, vegetables, and herbs.
- Gradually pour the chicken stock over the mixture in the bowl. Stir gently to combine. Be cautious not to over-moisten; the mixture should be moist but not soggy.
- Taste for seasoning and add more salt as needed.
- Drizzle the beaten egg over the stuffing mixture and stir gently to combine.
- Transfer the stuffing mixture into the prepared dish and spread it out evenly.
- Cover the baking dish with aluminum foil, place it in the preheated oven, and bake covered for about 30 minutes. Then, remove the foil and continue baking for another 10 to15 minutes or until the top of the stuffing is golden brown and slightly crispy.
- Once baked, remove the stuffing from the oven and let it sit for a few minutes before serving.
Gerty says
I made this for my Thanksgiving dinner. I can’t tell ypu how much everyone enjoyed it! The only bad thing was that there weren’t any leftovers!
Erren's Kitchen says
That is so great, Gerty!! We are so happy to hear that it was delicious and everyone loved it! Thank you for trying our recipe and leaving feedback! ❤️