Traditional Sausage Stuffing Recipe
User Reviews
5
Traditional Sausage Stuffing Recipe
Description
The Traditional Sausage Stuffing recipe uses ground pork sausage cooked with diced onion and celery for a hearty base. The addition of a flour and butter roux combined with chicken broth creates a thick sauce into which the bread cubes and dried cranberries are stirred along with minced fresh sage, rosemary, and thyme, imparting classic stuffing aromas. Heavy cream and egg enhance the mixture's creaminess and help bind the ingredients together. Baking at a high temperature produces a browned top and sets the stuffing inside while maintaining moisture.
The bread for this recipe is ideally stale or toasted to absorb the liquids effectively without becoming mushy. The combination of savory sausage, herbs, and sweet cranberries creates a well-rounded and flavorful side that pairs well with poultry or holiday meals.
Practical tips include toasting fresh bread cubes in a low oven until dry if stale bread is unavailable. Cubing bread about one inch in size ensures even moisture absorption and consistent texture throughout the finished dish.
Ingredients
- 1 pound ground pork sausage
- 1 white onion diced
- 1 1/2 cups celery sliced
- 1/4 cup butter salted
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups heavy cream
- 1 egg
- 1 pound bakery-style bread cubed, stale loaf
- 1 cup dried cranberries
- 1 tablespoon sage minced, fresh
- 1 tablespoon rosemary minced fresh
- 1 tablespoon thyme minced fresh
Instructions
- Preheat oven to 425 degrees. Lightly grease a 9x13 pan.
- Heat a large skillet over medium high heat. Add in ground sausage and cook until browned, about 5 minutes.
- Add in onion and celery and saute until onions are soft and translucent, about 5 to 7 minutes, and sausage is cooked. Add in butter and allow it to melt.
- Whisk in flour until all white specks disappear and cook 2 minutes. Pour in the chicken broth, season with salt and pepper, and whisk to combine. Bring to a boil. Once boiling the mixture will thicken quickly. Once it thickens remove from heat and set aside.
- In a small bowl whisk together the egg and heavy cream. Set aside.
- In a large mixing bowl mix together the stale diced bread*, dried cranberries, and fresh herbs. Slowly pour the cream mixture over it and stir to moisten everything. Then pour the chicken broth and sausage mixture over and stir to combine. Immediately transfer it to the prepared 9x13 pan and spread it out in an even layer.
- Bake at 425 degrees for 30 minutes, until the top starts to brown. Serve hot.
Notes
- Use stale or toasted bread cubes for the best stuffing texture; if using fresh bread, dry it in a 225°F oven for 30 minutes before dicing.
- Cube bread into approximately 1-inch pieces to help the stuffing absorb liquids evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 647 kcal
% Daily Value*
| Calories | 647kcal | 32% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 46g | 71% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 158mg | 53% |
| Sodium | 915mg | 38% |
| Potassium | 421mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 3.9mg | 4% |
| Calcium | 148mg | 15% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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