Sausage Stuffing

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This flavorful Sausage Stuffing made with rooster sausage, celery, onions, herbs and french bread is my go-to Thanksgiving stuffing recipe!

This recipe takes the standard stuffing you recognize and love and amps it up with flavorful rooster or turkey sausage, caramelized greens, and fragrant herbs. It’s a dish that’s hearty, versatile, and destined to steal the highlight on the desk. That is the stuffing I make each Thanksgiving together with my dry brine Turkey and scrumptious Cranberry and Pear Sauce. In case you want a gluten-free stuffing, this Cornbread Stuffing is ideal. See extra Thanksgiving Recipes to go together with your turkey this yr!

Why You’ll Love This Recipe

I don’t find out about you, however for me the ONE factor I crave most on Thanksgiving is that this stuffing with sausage! Positive, the turkey and gravy are all nice too, and sure, even the greens and cranberry sauce. However the stuffing is what I stay up for most and that is the one I make every year.

Bursting with Taste: Savory sausage, recent herbs, and buttery bread cubes create a wealthy and satisfying dish.
Customizable: Use your favourite sort of sausage—spicy, gentle, and even vegetarian sausage works superbly.
Make-Forward Pleasant: Excellent for holidays, this recipe may be prepped prematurely and baked simply earlier than serving.

Components

Right here’s what you’ll have to make this home made sausage stuffing. See the recipe card beneath for the measurements.

Bread Cubes: entire wheat French bread or baguette are used. You can even use sourdough or a country loaf.
Butter: I exploit whipped butter, it actually doesn’t matter what sort you employ. Salted butter, unsalted butter, vegan butter and even olive oil can be utilized.
Greens: diced yellow onion and diced celery
Sausage: candy Italian sausage, rooster or turkey is used however it’s also possible to use pork sausage in case you choose.
Recent herbs: recent sage and recent thyme are used. If you want, add some recent flat-leaf parsley or recent chopped rosemary for extra taste.
Broth: home made rooster inventory or turkey inventory can be utilized or retailer purchased lowered sodium rooster broth
Spices: I exploit salt and freshly floor black pepper, to style. You can even add some poultry seasoning.

How To Make Sausage Stuffing

Bread: To make the bread cubes, begin with entire wheat baguettes and reduce the bread in cubes the evening earlier than to let it sit out and harden in a single day. You can even do that within the oven the day of, however I personally prefer to prep as a lot as doable the evening earlier than. (QUICKER METHOD: In case you don’t have time to do that in a single day, you possibly can place the bread on a rimmed baking sheet and bake in a 350°F oven about 20 minutes, or till the bread is dried out.)
Saute the sausage and greens: In a big skillet, soften the butter over medium warmth. Add the onion and celery and sauté, stirring often, till tender and translucent, about 8 minutes. Switch to a big bowl. In the identical pan over medium warmth, prepare dinner the sausage, crumbling with a wood spoon, till frivolously browned and cooked by way of, about 10 minutes.
Mix elements in a bowl: Switch the sausage to the bowl with the onion/celery combination. Add the bread, sage and thyme to the bowl with the sausage/onion combination and stir to mix. Pour the rooster broth and stir to evenly coat the bread. Alter salt and pepper to style and stir to combine nicely.
Stuffing Combination: Switch the bread dice combination to the ready casserole dish and bake for half-hour. Utilizing a wood spoon, gently stir. Proceed baking till golden, about 30 to 35 minutes extra. About 1 hour complete.

Suggestions for Success

Bread Texture Issues: Day-old bread works finest as a result of it absorbs liquid with out turning mushy. In case your bread is recent, toast it within the oven as directed.
Sausage Choices: Strive Italian rooster sausage, Italian turkey sausage, and even apple sausage for various taste profiles.
Eggs: This recipe is egg-free, however if you wish to add one as a binder, you possibly can.
Sweeten It: If you wish to add a contact of sweetness, add dried cranberries or apples.
For a Crispier Prime: Broil the stuffing for the final 2-3 minutes of baking.

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Pairings for Sausage Stuffing

This sausage stuffing pairs splendidly with roast turkey, air fryer turkey breast, glazed ham, or roasted greens. Add a easy inexperienced salad and cranberry sauce to finish the meal.

Storage and Leftovers

Retailer leftovers in an hermetic container for as much as 4 days. You can even freeze for as much as 3 months.

Extra Thanksgiving Aspect Dishes:

Prep: 15 minutes

Prepare dinner: 1 hour 20 minutes

Complete: 1 hour 35 minutes

Yield: 12 Servings

Serving Measurement: 3 /4 cup

Minimize the bread into 1/2-inch cubes. Unfold the bread out on a sheet pan and let it dry in a single day – OR – place the baking sheet in a 350°F oven and bake about 20 minutes, or till the bread is dried out. Put aside.
Preheat oven to 375°F. Spray a big baking dish with oil.
In a big skillet, soften the butter over medium warmth. Add the onion and celery and sauté, stirring often, till tender and translucent, about 8 minutes. Switch to a big bowl.
In the identical pan over medium warmth, prepare dinner the sausage, crumbling with a wood spoon, till frivolously browned and cooked by way of, about 10 minutes. Switch the sausage to the bowl with the onion/celery combination.
Add the bread, sage and thyme to the bowl with the sausage/onion combination and stir to mix. Add the rooster broth and stir to evenly coat the bread. Alter salt and pepper to style and stir to combine nicely.
Switch to the baking dish and bake for half-hour. Utilizing a wood spoon, gently stir. Proceed baking till golden, about 30 to 35 minutes extra. Serve instantly.

Final Step:

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Serving: 3 /4 cup, Energy: 166 kcal, Carbohydrates: 19 g, Protein: 9 g, Fats: 6.5 g, Saturated Fats: 2.2 g, Ldl cholesterol: 30 mg, Sodium: 549 mg, Fiber: 2.5 g, Sugar: 2.9 g

Pictures by Sarah Fennel.

Sausage Stuffing – Skinnytaste