Sausage Stuffing!
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Servings
10 - 14 people
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Calories
360 kcal
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Course
Side Dish
Sausage Stuffing!
Description
Sausage Stuffing begins with lightly toasted white bread cubes for the optimal texture that stays firm yet moist after baking. Good quality pork sausage is cooked with butter until browned and mixed with sautéed onion, celery, and diced Granny Smith apple to add moisture and a subtle sweetness. Pecans contribute crunch and nuttiness.
A liquid mixture of chicken stock, cream, fresh sage, and thyme seasons the stuffing and binds the bread cubes together. After combining all ingredients well, the stuffing is baked at a moderate temperature until it sets and the top turns lightly golden. Fresh herbs provide a fragrant aroma and distinctive flavor.
The recipe recommends plain white bread for ideal absorption and avoidance of overly chewy textures found in artisan breads. Leftovers can be stored refrigerated and repurposed, for example, by forming into muffins for easy reheating. Adjust seasoning after mixing to achieve balanced flavor.
Ingredients
- 8 white bread crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1, heaped cups, plain
- 500g/ 1 lb pork sausages , good quality (Note 2)
- 50g/ 3 tbsp butter , unsalted
- 1/2 onion , finely diced
- 1 celery sliced 3mm / 1/8” thick, large stalk
- 1 apple skin left on, diced into 0.5 cm / 1/5” cubes, Granny Smith
- 1/3 cup pecans , roughly chopped (Note 3)
- 1 cup (250 ml) chicken stock low sodium, or broth
- 1/3 cup (85 ml) cream , heavy / thickened (low fat also ok)
- 1 tbsp sage finely chopped, fresh
- 1 tsp thyme fresh leaves
- 1/4 tsp salt cooking/kosher
- 1/4 tsp black pepper cooking/kosher
Garnishes (optional)
- 30g / 2 tbsp butter , melted (extra for brushing)
- thyme optional garnish, thyme leaves, small sage leaves, chopped parsley
- sage
- parsley
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Lightly toast bread - Spread bread out on tray (squished is fine). Bake for 8 minutes until lightly toasted – pale gold ok, should be soft on inside but crispy on outside. Transfer into large bowl.
- Cook sausage - Meanwhile, place about 1 tsp butter in a large skillet over high heat. Once melted, add sausage and cook, breaking it up as you go. Once cooked with a few golden bits, pour the sausage over the bread (yes, including all the fat!).
- Sauté - Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes. Add celery and apple, cook for 3 minutes.
- Simmer - Add pecans, chicken stock, cream, sage, thyme, salt and pepper. Stir. Bring to simmer, then cook for 2 minutes, then pour it into the bowl. Mix well, ensuring all the bread is evenly coated. Get in there with your hands if needed!
- Taste and add more salt if needed (depends on saltiness of sausage).
- Bake - Transfer into a 2 litre / 2 quarts baking dish. Cover with foil, bake 40 minutes.
- Brown - Remove foil, brush with Extra melted butter if desired. Then broil/grill on high for 2 to 4 minutes until the top is nicely browned (watch it carefully - but be brave! Colour = flavour!).
- Serve warm, sprinkled with parsley, fresh thyme or some small fresh sage leaves if desired!
Notes
- Use plain white sandwich bread, preferably a day old for better texture.
- The quality and type of pork sausage strongly affects the flavor; choose sausages with visible meat and fat.
- Pecans can be substituted with walnuts if preferred, use roughly chopped nuts.
- Make ahead by storing components separately, then assemble and bake when needed.
- Leftover stuffing keeps for 3 to 4 days in the refrigerator; consider making stuffing muffins as a convenient reheating option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10- 14 people
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360cal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 57mg | 19% |
| Sodium | 625mg | 26% |
| Potassium | 266mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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