Sausage Stuffing
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Sausage Stuffing
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With meaty sausage, herbs, and crusty bread, this is the best sausage stuffing for turkey, ham, or any holiday main! Easy to make ahead!
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Ingredients
- 1 loaf sourdough or similar artisan bread cut into 1-inch cubes, about 16 ounces
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 stalks celery diced
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 pound uncooked turkey sausage
- 2 cloves garlic minced
- 1 teaspoon dry rubbed sage
- ½ teaspoon dried thyme OR rosemary
- 2 ½ to 3 cups low-sodium chicken broth
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Instructions
- Preheat your oven to 350°F. Spread the bread cubes in an even layer on an ungreased baking sheet. Bake until the cubes are lightly toasted, about 10 minutes, stirring twice during the baking to ensure they toast evenly. Set aside to cool. Increase the oven’s temperature to 375°F. Lightly coat a 9x13-inch dish with baking spray and set aside.
- Melt the butter in a Dutch oven or similar large, deep pot over medium heat. Once hot, add the onion, celery, salt, and pepper. Let cook 4 minutes, until the vegetables begin to soften.
- Add the sausage (if it's in casings, squeeze it out). Break the sausage into crumbles, browning the meat as you go.
- Once the sausage is broken up, add the garlic, sage, and thyme. Let cook until the sausage is browned and cooked through, about 5 minutes. Leave any juices that collect in the pot; they will make your stuffing delicious.
- Add 2 1/2 cups of the chicken broth and bring to a simmer. Once the stock is hot, turn off the heat, then add the bread cubes. Stir gently to combine. The mixture should be very wet; add the additional 1/2 cup chicken broth as needed.
- Transfer the stuffing to a prepared baking dish. Coat a large piece of aluminum foil with cooking spray, then use it to cover the stuffing, spray side down (at this point, you can refrigerate the stuffing for up to one day; let come to room temperature prior to baking).
- Bake the stuffing for 20 minutes, remove the foil, then bake for an additional 20 to 30 minutes, until the top is golden brown and fairly dry. Let cool for 10 minutes, then enjoy.
Notes
- For Make-Ahead Sausage Stuffing
- Toast the Bread First. You can toast the bread up to 1 day in advance. Store the cubes in an airtight container at room temperature.
- . On Thanksgiving Day, start by warming the chicken stock on the stovetop with the veggies and sausage and then continue with the rest of the recipe.
- TO STORE: Refrigerate leftover sausage stuffing in an airtight container for up to 4 days.
- TO REHEAT: Cover the stuffing with foil and warm it in a 350 degrees F oven until heated through. To reheat smaller portions, use the microwave.
- TO FREEZE: Transfer your sausage stuffing to an airtight storage container or zip-top bag and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
For Make-Ahead Sausage Stuffing
Toast the Bread First. You can toast the bread up to 1 day in advance. Store the cubes in an airtight container at room temperature. Cook the Sausage and Vegetables Ahead. Cook all the “stuff” that goes in the stuffing and transfer to an airtight container. Refrigerate for up to 1 day. Finish Up. On Thanksgiving Day, start by warming the chicken stock on the stovetop with the veggies and sausage and then continue with the rest of the recipe.
- Toast the Bread First. You can toast the bread up to 1 day in advance. Store the cubes in an airtight container at room temperature.
- Cook the Sausage and Vegetables Ahead. Cook all the “stuff” that goes in the stuffing and transfer to an airtight container. Refrigerate for up to 1 day.
- Finish Up. On Thanksgiving Day, start by warming the chicken stock on the stovetop with the veggies and sausage and then continue with the rest of the recipe.
- TO STORE: Refrigerate leftover sausage stuffing in an airtight container for up to 4 days.
- TO REHEAT: Cover the stuffing with foil and warm it in a 350 degrees F oven until heated through. To reheat smaller portions, use the microwave.
- TO FREEZE: Transfer your sausage stuffing to an airtight storage container or zip-top bag and freeze for up to 3 months. Let it thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
Show Details
Serving
1(of 8)
Calories
313kcal
(16%)
Carbohydrates
33g
(11%)
Protein
19g
(38%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Potassium
344mg
(10%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
289IU
(6%)
Vitamin C
3mg
(3%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 313kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Potassium | 344mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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