Sausage Stuffing Recipe
Stuffing recipes date back to ancient times, where various cultures stuffed meats with bread, herbs, and spices. The practice was popular among the Romans, who used a combination of grains and spices. In the U.S., stuffing became particularly prominent during Thanksgiving in the 1800s, with families adding sausage for extra flavor and richness. Today, sausage stuffing is a modern twist on the traditional bread-based stuffing, and it remains a beloved part of many holiday tables.
Equipment
- Large Skillet
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Ingredients
- 1 lb (450g) sausage (mild or spicy, to taste)
- 1 loaf of day-old bread, cut into 1-inch cubes (about 6 cups)
- 1 medium onion, finely chopped
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp fresh sage, chopped (or 1/2 tsp dried sage)
- 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
- 1/2 tsp rosemary, chopped (or 1/4 tsp dried rosemary)
- 2 cups chicken broth (adjust for desired moistness)
- 2 tbsp butter, melted
- Salt and pepper to taste
Instructions
- Prepare the Bread CubesStart by cutting your day-old bread into 1-inch cubes. Spread them on a baking sheet and toast in the oven at 300°F (150°C) for about 10 minutes, or until the bread feels dry.
- This step helps the bread hold up well when combined with the sausage and broth.
- Cook the SausageIn a large skillet over medium heat, cook the sausage, breaking it up with a spoon as it browns. Continue cooking until it is no longer pink, about 7-10 minutes. Drain excess grease if needed and set aside.
- Sauté the VegetablesIn the same skillet, add butter, onions, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes. Stir in the chopped parsley, sage, thyme, and rosemary. This mix will add a fantastic aroma and flavor base to your stuffing.
- Combine IngredientsIn a large mixing bowl, add the toasted bread cubes, cooked sausage, and sautéed vegetables. Gently toss to mix evenly. Gradually pour in the chicken broth while tossing, adding just enough to moisten the bread without making it soggy. Season with salt and pepper to taste.
- Transfer to Baking DishTransfer the stuffing mixture to a greased 9x13-inch baking dish. Spread it out evenly. Cover the dish with aluminum foil to keep it moist.
- Bake the StuffingPreheat the oven to 350°F (175°C). Bake the covered stuffing for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and crisp. If you like extra-crispy stuffing, broil it for 2-3 minutes at the end of baking.
- Serve and EnjoyRemove the stuffing from the oven and let it rest for a few minutes. Serve it hot alongside your main dish or as a delicious side.