Sausage Stuffing
1 h 10 min
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 45 min | 1 h 10 min |
Introduction
This cozy sausage stuffing is savory, a little bit sweet from Honeycrisp apples, and loaded with classic holiday flavor.
It bakes up golden on top with a tender, moist center that never turns out dry or bland.
Make it as a must-have Thanksgiving side, a Christmas dinner favorite, or a comforting weekend roast companion.
Ingredients (10 servings)
Ingredients
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How to Make Sausage Stuffing
-
Prep the oven and pan
Preheat your oven to 350°F and grease a 9x13 baking dish with butter or nonstick spray.
If your bread feels very soft, spread the cubes on a sheet pan to dry while you cook.
-
Brown the sausage
Set a large skillet over medium heat and add the breakfast sausage, breaking it into small chunks with a spoon.
Cook, stirring often, until the sausage is browned and cooked through, about 8 to 10 minutes.
Use a slotted spoon to transfer the sausage to a large mixing bowl, leaving the drippings in the skillet.
-
Sauté the vegetables and apples
Add the butter to the same skillet and let it melt over medium heat.
Stir in the onion and celery and cook until softened and lightly golden, about 7 to 9 minutes.
Add the diced apples and cook until they just begin to soften, about 3 more minutes.
Stir in the minced garlic, poultry seasoning, sage, thyme, salt, and pepper and cook for 1 minute.
Scrape the vegetable mixture into the bowl with the sausage.
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Add the bread cubes
Add the bread cubes to the bowl with the sausage and vegetables and toss gently to combine.
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Whisk the egg mixture
In a medium bowl, whisk together the eggs, chicken broth, and chicken bouillon until the bouillon is dissolved.
-
Moisten the stuffing
Pour about three quarters of the egg mixture over the bread and sausage and toss until everything is evenly moistened.
Add more liquid as needed until the bread feels moist but not soggy, stopping if liquid starts to pool.
Let the stuffing sit for 5 to 10 minutes so the bread absorbs more moisture.
-
Transfer to the pan
Spread the stuffing evenly in the prepared baking dish, pressing it in gently without compacting it too much.
-
Bake the stuffing
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil and bake until the top is golden and the center is hot, about 20 minutes.
Check that the center reaches at least 165°F for food safety, especially if you plan to stuff a turkey later.
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Rest and serve
Let the stuffing rest for at least 10 minutes before serving so it sets and slices more neatly.
Serve warm straight from the dish with your favorite holiday mains and plenty of gravy.
Substitutions
- Use turkey sausage instead of pork sausage
- Turkey sausage makes the stuffing a bit lighter while keeping that savory flavor and meaty texture everyone loves. Choose a seasoned breakfast style so the spices still shine.
- Swap vegetable broth for chicken broth
- Vegetable broth brings a cleaner, lighter flavor but still soaks the bread beautifully and keeps everything tender and juicy. It works well if you are serving vegetarians and skip the sausage in a separate pan.
- Replace some white bread with cornbread
- Replacing some white bread with cornbread gives a sweeter, crumblier texture and a gorgeous golden top. The stuffing stays rich and cozy, but each bite feels a little more special.
Tips
- Dry bread is key
- Truly dry bread soaks up flavor without turning gluey, so leave cubes out overnight if they still feel soft.
- Taste the mixture before baking
- Taste a small bread cube before baking and adjust salt, pepper, or herbs so the flavors pop.
- Use the skillet fond
- After cooking the sausage and vegetables, splash a little broth into the skillet and scrape up browned bits for extra flavor.
- Customize the texture
- For a softer stuffing, cover with foil the whole time, or leave it uncovered longer for a deeply crisp top.
- Turn it into a make-ahead dish
- Assemble the stuffing, cover, and refrigerate overnight, then bake straight from the fridge, adding a few extra minutes.
Nutrition Facts *
| Energy | 411 | kcal |
|---|---|---|
| Protein | 16 | g |
| Total Fat | 22 | g |
| Carbohydrates | 40 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the stuffing from turning soggy?
- Make sure the bread is dry and add the egg mixture gradually, stopping when the cubes feel moist but still bouncy.
- Can I stuff this inside a turkey instead of baking it separately?
- For safety, cool the sausage mixture, then loosely spoon it into the turkey and cook until the stuffing reaches 165°F. Avoid packing it tightly so the heat can move through the center.
- What if I only have fresh bread and not day-old bread?
- Cut the bread into cubes, spread them on baking sheets, and bake at 300°F until dry but not browned.
- Can I make this stuffing ahead and reheat it?
- Bake the stuffing, cool completely, then cover and refrigerate for up to two days before reheating, covered, at 325°F. Remove the foil for the last few minutes if you want the top crisp again.
- Can I freeze leftover stuffing?
- Yes, cool it completely, pack into airtight containers, and freeze for up to one month for the best texture. Reheat from thawed at 325°F, adding a splash of broth if it seems dry.
Serving Suggestions
This sausage stuffing brings savory comfort to any holiday plate and happily sits beside turkey, ham, or roasted chicken.
For extra flair, stir in toasted pecans or dried cranberries, or drizzle with brown butter right before serving.
Leftovers make an amazing base for a next-day breakfast hash topped with runny eggs.
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