Sausage Stuffing Recipe
User Reviews
5
Sausage Stuffing Recipe
Description
The recipe begins with sautéing ground pork sausage until fully cooked. Onions, celery, and garlic are cooked in butter and sausage drippings before combining all ingredients with seasoned dried bread cubes. Fresh herbs and poultry seasoning add complexity, while chicken broth moistens the mixture just enough to avoid sogginess. Baking uncovered allows the top to crisp and develop a golden color.
Sausage stuffing is well-suited as a traditional accompaniment for roasted poultry meals, complementing meats with its savory and herbaceous qualities. The bread cubes provide structure, while the sausage and vegetable blend offers a rich texture and taste.
Broth quantity can be adjusted depending on bread type to prevent a mushy base. Bread cubes should be dried thoroughly before use for better texture, achievable by air drying or low oven heat. The dish can be prepared ahead and refrigerated before baking, with leftover stuffing storing well under refrigeration or frozen for future use.
Ingredients
- 1 pound ground pork sausage
- 1 tablespoon butter
- 1 large onion diced
- 1 cup celery diced
- 2 cloves garlic minced
- 2 tablespoons fresh herbs 2 tbsp total of any combination of parsley, thyme, rosemary and/or sage or 1 teaspoon dried herbs
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 8 cups bread dry, cubes
- 2 to 3 cups chicken broth
- ¼ cup butter melted
Instructions
- Preheat the oven to 375˚F
- In a large skillet, brown the sausage over medium-high heat until no pink remains. Transfer the sausage to a bowl, reserving the drippings.
- Add 1 tablespoon butter to the skillet along with the drippings. Add onion, celery, garlic, and poultry seasoning and cook over medium heat until softened, about 5 minutes.
- In a large mixing bowl, add dried bread cubes, cooled sausage, onions mixture, and fresh herbs. Toss to combine.
- Add 1 cup of broth, gently tossing it with the bread, and let it sit briefly to absorb. Add more broth as needed to moisten the bread cubes, you may not need all of the broth. Season with salt and pepper to taste.
- Place in a 2 ½ qt casserole dish and drizzle with ¼ cup melted butter.
- Bake uncovered for 25 minutes or until golden.
Notes
- Adjust broth amount as needed based on bread type to avoid overly wet or dry stuffing.
- Dry bread cubes by air-drying at room temperature for up to 1 month or oven-drying at 250°F for 15-20 minutes before use.
- Prepare stuffing ahead by assembling without baking; refrigerate up to 48 hours, then bake, adding extra 5-10 minutes as needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334 | 17% |
| Carbohydrates | 24g | 8% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 729mg | 30% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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