Sausage Stuffing Recipe
User Reviews
5
Sausage Stuffing Recipe
Description
Beginning with day-old or dried bread cubes toasted in the oven, this stuffing ensures a sturdy base that will absorb liquids without becoming mushy. Browned pork sausage (Italian-style with sage) brings savory richness, while sautéed onions, celery, and garlic contribute aromatic depth and texture. Fresh herbs—sage, rosemary, and parsley—provide classic stuffing flavors.
White wine is optional but adds acidity and complexity; it is reduced before combining with chicken stock, which moistens the mixture. A beaten egg is folded in to help bind the stuffing, while dried cranberries give a subtle sweetness balancing the savory elements. The assembled mixture is baked in a buttered casserole dish until heated through and set with a slightly crisp top.
This stuffing suits holiday meals or everyday dinners and pairs well with roasted meats. The recipe emphasizes preparing the bread properly to achieve optimal texture and suggests selecting sausage flavor according to personal preference.
Ingredients
- 16 ounces bread cut into 1-inch pieces, day old bread if possible
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 pound pork sausage or sweet or spicy Italian sausage, casings removed, sage
- ⅓ cup butter unsalted
- 1 ½ cups onion finely chopped, from 1 large onion or 2 small onions, yellow
- 1 cup celery chopped from 2-3 stalks
- 5 garlic minced, or 1 ½ tablespoons minced garlic, large cloves
- ½ cup flat-leaf parsley chopped
- 1 ½ tablespoons sage chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- ¾ teaspoon salt or more to taste, sea salt
- ½ teaspoon black pepper ground
- ½ cup white wine optional - sub with ¼ cup of broth, dry
- 3 cups chicken stock low sodium
- 1 egg lightly whisked
- ¾ cup dried cranberries optional
Instructions
- Preheat the oven to 350°F (175°C).
- Place the bread cubes in a single layer on a sheet pan and bake for 7-10 minutes, or until dried and toasted. Transfer the bread cubes to a very large bowl.
- Meanwhile, in a large saute pan, heat the oil over medium heat. Cook the sausages over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes.
- In the same pan, melt the butter and add the onions, celery, garlic, parsley, sage, rosemary or thyme, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add the wine (if using) and allow the wine to reduce down to half (about 4 minutes).
- Take off the heat and mix in the stock to combine all of the flavours. Add the beaten egg and cranberries, and pour into the bread, mixing really well with a wooden spoon until all the liquid has been absorbed.
- Pour the bread stuffing into a 9x12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
Notes
- Dry out or toast bread cubes before use to prevent soggy stuffing.
- Select your preferred sausage type—mild, sweet, or spicy Italian sausage—to adjust flavor.
- Use fresh herbs and sauté aromatics for the best flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 718mg | 30% |
| Potassium | 349mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 553IU | 11% |
| Vitamin C | 7mg | 8% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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