Classic Sausage Stuffing
User Reviews
5
Classic Sausage Stuffing
Description
This stuffing starts by browning ground sausage with olive oil and butter to develop rich flavor and a crumbly texture. Chopped onions, celery, and minced fresh herbs — thyme, sage, and rosemary — are added and softened before stirring in chicken broth, seasoning, and salt and pepper. The broth mixture is heated then cooled slightly.
In a separate bowl, eggs and parsley are whisked and combined with stale bread cubes and the sausage-vegetable mixture, binding the ingredients together. The mixture is transferred to a buttered baking dish, dotted with additional butter cubes, covered, and baked initially to keep moisture. Removing the foil finishes the top, creating a crisp, golden crust while maintaining a tender interior.
This stuffing provides a balance between creamy and crunchy textures with hearty sausage and fresh herb flavor. It suits traditional meals like Thanksgiving dinners and pairs well with roasted poultry or pork. The herbs and butter enrich the moist bread cubes, making every bite flavorful and satisfying.
Ingredients
- 1 Tbsp olive oil
- 1/2 cup butter divided, unsalted
- 1 lb. ground sausage (mild, country, sage, etc)
- 2 small onion chopped, yellow
- 3-4 talks celery chopped
- 1 Tbsp thyme minced fresh
- 1 Tbsp sage minced, fresh
- 1/2 Tbsp rosemary minced fresh
- 2 1/2 cups chicken broth low sodium
- 2 large egg
- 1/3 cup parsley fresh, minced
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 16 oz bread cut into 1/2 - 1" cubes, stale
Instructions
- Preheat oven to 350 F degrees. Butter or grease a 3 quart baking dish (I use a 9x13” dish) and set aside.
BROWN SAUSAGE
- Add oil and 5 Tbsp of the butter to a large pan and heat over MED HIGH heat. Add sausage and cook, using a wooden spoon to break up the meat as it cooks, until no longer pink, about 4-5 minutes.
ADD VEGETABLES AND CHICKEN BROTH
- Add onions, celery, thyem, sage and rosemary and cook, stirring occasionally, for 5 minutes, or until onions and celery have softened.
- Pour in chicken broth, salt and pepper, and bring to a boil. Remove from heat and set aside to cool slightly.
MIX STUFFING
- Slice remaining 3 Tbsp of butter into small cubes and set aside.
- In a large mixing bowl, whisk together eggs and parsley. Add bread cubes and sausage mixture and stir until combined well.
BAKE
- Transfer to prepared baking dish and dot with small cubes of butter. Cover with foil and bake 25-30 minutes. Remove foil and bake another 20-30 minutes, until golden brown on top.
- Let sit 10-15 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 79mg | 26% |
| Sodium | 668mg | 28% |
| Potassium | 276mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 554IU | 11% |
| Vitamin C | 6mg | 7% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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