Sausage Stuffing
User Reviews
4.6
Sausage Stuffing
Description
This Sausage Stuffing recipe starts by drying cubed bread in the oven until crisp, which prevents sogginess when combined later. Ground pork sausage is cooked with diced onions, celery, garlic, fresh sage, and craisins to add a savory-sweet layer. Beaten eggs, parsley, and low sodium chicken broth are mixed separately before folding into the sausage and bread cubes, binding everything together. The dish is baked covered to heat through and later uncovered to develop a golden, crispy crust.
The stuffing’s texture balances moistness from the broth and eggs with the chew and crispness of bread. It works well as a hearty side dish during holiday meals or when serving roasted meats.
Using spicy Italian sausage adds more flavor, but garlic and herb sausage is a suitable milder alternative. The recipe is lightly seasoned with salt and pepper, allowing the sausage’s seasoning to shine. Leftovers keep well refrigerated up to 4 days or frozen for up to 3 months.
Ingredients
- 1 loaf bread cut into cubes, I used a French baguette
- 4 tablespoons butter unsalted
- 1 pound pork sausage casings removed
- 1 onion chopped (white or red)
- 2 talks celery chopped
- ¼ cup sage fresh, chopped
- ½ cup craisins
- 3 egg
- ¼ cup parsley fresh, chopped
- 2 cloves garlic minced
- ¾ cup chicken broth low sodium
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Preheat oven to 275°. Spread bread cubes evenly over a baking sheet. Bake about 45 minutes or until bread is completely dried.
- Increase oven temperature to 350℉. Spray a 9x13" baking dish with cooking spray.
- In a large skillet, melt the butter over medium heat. Add sausage and break with a wooden spoon or potato masher, into fine pieces. Cook until sausage is no longer pink.
- Add onion, celery, garlic, sage and craisins; cook for about 10 minutes, until vegetables have softened. Remove from heat.
- In a bowl whisk eggs, parsley, garlic and broth. Season egg mixture with salt and pepper. Add the sausage mixture to the eggs and gently fold in the bread cubes until evenly mixed.
- Transfer stuffing to prepared baking dish and cover with aluminum foil. Bake for 45 minutes. Remove the foil and continue baking until golden brown and the top is crispy, for another 15 minutes.
- Remove from oven and let cool. Garnish with parsley and serve.
Notes
- Choose a high-quality loaf like a French baguette, preferably a day old, for the best texture.
- Toast bread cubes until crisp to ensure they hold up when mixed with liquid.
- Opt for spicy Italian sausage for more flavor or garlic and herb sausage for a milder taste.
- Adjust salt and pepper carefully, as sausage already adds seasoning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 513kcal | 26% |
| Carbohydrates | 51g | 17% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 117mg | 39% |
| Sodium | 1111mg | 46% |
| Potassium | 402mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 6.5mg | 7% |
| Calcium | 162mg | 16% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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