5 from 69 votes
Traditional Sausage Stuffing Recipe
This Traditional Sausage Stuffing combines seasoned ground pork sausage, sautéed onions and celery, and fresh herbs with a creamy mixture of chicken broth, heavy cream, and egg. Bread cubes absorb the flavorful liquid mix, dried cranberries add sweetness, and a butter-based roux thickens the stuffing. Baked until golden and set, it yields a rich, moist side dish with savory, herbal, and slightly sweet notes.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
8
servings
Calories:
647 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 647
% 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.