Sausage Stuffing
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5
44 reviews
Excellent
Sausage Stuffing
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This Sausage Stuffing combines toasted bread cubes with browned Italian sausage, sautéed onions, celery, apple, and fresh herbs. The mixture is moistened with chicken broth and bound with eggs before baking to a golden crust. The stuffing offers a balance of savory sausage and aromatic herbs with a hint of sweetness from the apple, perfect as a holiday or special meal side dish.
Description
Sausage Stuffing starts by drying bread cubes to create a firm base that absorbs flavors without becoming soggy. The sausage is cooked until browned then combined with sautéed vegetables and chopped apple, adding moisture and sweetness. Fresh herbs like parsley, sage, thyme, and rosemary contribute aromatic notes essential to classic stuffing.
The mixture is moistened with chicken broth and eggs to bind and keep the stuffing moist during baking. Baking produces a dish with a moist interior and a nicely crisped, browned top. This stuffing complements poultry and holiday meals well, adding texture and rich flavor.
The recipe allows preparing most steps a day ahead to streamline holiday cooking. Bread type can vary depending on preference, and ground or casing-removed sausage can be used. Baking times may need adjustment if reheating from cold.
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Ingredients
- 1 pound bread cut/torn into pieces to make 10 cups (see note, day old
- 1 pound Italian sausage crumbled
- 3/4 cup unsalted butter 1.5 sticks
- 1 medium onion chopped
- 4 ticks celery chopped
- 1 medium apple chopped, used honeycrisp
- 1-2 tablespoons parsley chopped finely, fresh
- 1-2 tablespoons sage chopped finely, fresh
- 1-2 tablespoons thyme chopped finely, fresh
- 1-2 tablespoons rosemary chopped finely, fresh
- 1/2 teaspoon salt
- black pepper to taste
- 2.5 cups chicken broth divided
- 2 egg
Instructions
- Prep the bread: Either cut the bread into cubes or tear it into pieces (about 1" or so). You can do this a few days ahead of time and spread it out on a baking sheet, put it somewhere out of the way, and let it dry out naturally, or I'll explain next how to bake it if you're doing this with day-old bread. For the oven method, preheat your oven to 250F and bake the bread for about an hour (toss once or twice). You want to dry it out vs. it becoming really crunchy and browned like croutons. Let the bread cool.
- Add the bread to a large bowl.
- Heat oven to 350F (position the rack in the middle).
- Crumble the sausage into a large skillet and cook over medium-high heat until well browned (about 8 minutes). Add the sausage to the bowl with the bread in it, then drain the fat from the skillet (but leave the browned bits in for extra flavor).
- To the skillet, add the butter (let it melt), then add in the onion, celery, and apple. Cook for 10-12 minutes or until it's nicely softened and just starting to brown.
- Stir the herbs into the skillet mixture, then add it to the bowl with the sausage and bread.
- Add the salt and pepper to the bowl. You will also be adding half the broth during this step (1 1/4 cups). Add the broth gradually and toss it once you pour in some broth so you don't end up soaking only one section of the bread (so it gets evenly moistened vs. soggy in one place). It can take a little while for the broth to soak in since the bread is quite dry. Don't let a puddle of broth collect at the bottom of the bowl... slow and steady is good.
- To another bowl, add the egg and remaining 1 1/4 cups broth. Whisk together, then add it gradually it to the stuffing as you did in the previous step.
- Transfer the stuffing to a greased 9x13 baking dish. Spread it out in an even layer.
- Cover the baking dish with foil and bake for 45 minutes.
- Take the foil off and bake for another 45 minutes or until the top is nicely browned.
- Let the stuffing rest for 5 minutes or so prior to serving.
Notes
- Use your preferred bread type totaling about one pound, whether sliced or cubed, dried bread cubes sold in stores, or brioche-style for varied flavor.
- Prepare the bread cubes a few days ahead by tearing and drying or baking gently at low heat to achieve proper dryness.
- Ground or casing-removed Italian sausage works; mild or hot varieties can be used based on taste.
- Make the stuffing up to the baking step one day ahead; bake partially, cool, refrigerate, then finish baking before serving, monitoring for doneness as times may vary.
Nutrition Information
Show Details
Calories
544kcal
(27%)
Carbohydrates
34g
(11%)
Protein
16g
(32%)
Fat
38g
(58%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
13g
(65%)
Trans Fat
1g
(50%)
Cholesterol
130mg
(43%)
Sodium
1453mg
(61%)
Potassium
435mg
(9%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
787IU
(16%)
Vitamin C
11mg
(12%)
Calcium
127mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 1453mg | 61% |
| Potassium | 435mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 787IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 127mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
44 reviews
Excellent
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