Mom's Sausage Stuffing
User Reviews
4.9
Mom's Sausage Stuffing
Description
Mom's Sausage Stuffing combines hand-torn white bread with browned pork sausage and sautéed onions, celery, and garlic. Poultry seasoning and pepper season the mix, while chicken stock binds the ingredients. After blending, the stuffing bakes until the top crisps while the center remains moist and flavorful.
The texture balances the crunchy crust with a soft, savory interior, making it a classic accompaniment for poultry dishes or holiday meals. Its richness from butter and sausage adds depth to the bread base.
To prepare ahead, tear the bread several hours before combining. Adjust the chicken stock quantity to ensure the stuffing is moist but not soggy. Baking in a greased casserole dish simplifies serving and cleanup.
Ingredients
- 1 16 oz white bread hand-torn into bite-size pieces, loaf
- 1 lb. pork sausage
- 1/2 cup butter (1 stick)
- 1 yellow onion diced
- 4 garlic minced, cloves
- 1 cup celery about 3 stalks, diced
- 1 1/4 tsp. poultry seasoning
- white pepper dash
- salt plenty
- black pepper plenty
- 1 1/2 cup chicken stock if there are dry spots after mixing well, you may need to add a little more
Instructions
- Place torn bread in a large bowl and set aside. This can be done hours ahead if you want to save time.
- Preheat oven to 375°. Cook sausage until done and add it to the bowl with bread. Leave the sausage drippings in the pan and add the butter, onion, celery, garlic, and seasonings. Cook until the veggies are tender.
- Add the veggies and any leftover butter from the pan to the bowl with the bread and sausage. Gradually pour chicken stock over the bread mixture while stirring, to fully incorporate everything. When the stuffing mixture is moist and well-seasoned, add it to a greased 2 1/2 quart casserole dish and bake at 375° for 25-30 minutes or until the top is a little crunchy. Enjoy!
User Reviews
Overall Rating
4.9
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