If you’re looking for a delicious and easy side dish to make for your next meal, sausage stuffing is a great choice. This recipe combines savory sausage, fresh herbs, bread, and simple veggies to create a warm, comforting dish that pairs well with many main courses.
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The best sausage stuffing recipe uses ground pork sausage, bread cubes, onions, celery, and a mix of herbs like sage and thyme to bring all the flavors together. You can make it ahead of time, bake it in a casserole dish, or stuff it inside a turkey for a classic touch.
Whether you want to keep it simple or try different types of sausage like spicy Italian or turkey sausage, you’ll find that this dish is easy to customize and perfect for holidays or any special dinner.
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How to Make Sausage Stuffing
Making sausage stuffing means picking the right sausage, bread, and fresh ingredients. You’ll mix these together and follow simple steps to get a tasty, moist stuffing with the perfect texture and flavor.
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Choosing the Right Sausage
Start with plain pork breakfast sausage for a mild, classic flavor. It acts like a blank canvas, so your herbs and spices shine through. If you like more spice, spicy Italian sausage or sage sausage work well.
Turkey sausage is a good lighter option but might need extra seasoning since it’s less fatty. Avoid sausages that are too strongly flavored, like heavily smoked or flavored sausages, because they can overpower the dish.
Use about 1 pound of sausage for a recipe that serves 6 to 8 people. Make sure it’s fresh and cook it fully before adding to your bread mixture.
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Best Bread for Stuffing
Choose a sturdy bread that absorbs moisture but won’t get mushy. Day-old or slightly stale bread cubes work best because they soak up the sausage and broth without falling apart.
White bread, French bread, or sourdough are popular choices. Avoid soft sandwich bread unless you dry it out in the oven first. Cut the bread into roughly 1-inch cubes for even cooking.
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You can buy pre-cut stuffing cubes or make your own by toasting cubed bread in the oven at 300°F for about 15-20 minutes until dry.
Ingredients:
- 1 pound ground sausage (mild or spicy, depending on preference)
- 1 loaf of day-old bread, cut into 1-inch cubes (about 10 cups)
- 3 celery stalks, finely chopped
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- ½ cup unsalted butter
- 2½ cups chicken or turkey broth (more if needed)
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- 2 large eggs, lightly beaten
Instructions:
Preheat the oven to 350°F (175°C) and lightly butter a large baking dish.
In a large skillet over medium heat, cook the sausage until browned, breaking it into small pieces. Remove it from the skillet and set aside, leaving a bit of fat in the pan.
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Add butter to the skillet, then sauté the onion, celery, and garlic until softened and fragrant. Stir in the herbs and cook for another minute.
In a large mixing bowl, combine the bread cubes, cooked sausage, and the vegetable mixture. Pour in the broth gradually, tossing until the bread is moistened but not soggy. Stir in the beaten eggs and season with salt and pepper.
Transfer the stuffing to the prepared baking dish, cover with foil, and bake for about 30 minutes. Remove the foil and bake another 15–20 minutes, until the top is golden and crisp.
Tips for Perfect Sausage Stuffing
Getting your sausage stuffing just right takes some planning and tweaks. Paying attention to how you prepare, store, and serve it can make a big difference. You can also customize the flavors to fit your taste and occasion.
Make-Ahead and Storage Advice
You can make your sausage stuffing a day ahead to save time. After baking, cool it completely before covering it tightly with foil or plastic wrap. Store it in the fridge for up to two days.
To reheat, cover it again and bake at 350°F (175°C) until it’s warmed through—about 20 to 30 minutes. If you want to freeze it, bake first, then cool and wrap well. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Keep in mind, stuffing that hasn’t been baked yet should be refrigerated and baked within two days to keep it safe and fresh.
Flavor Variations
You can change your sausage stuffing by swapping the sausage type or adding ingredients. Plain pork sausage works well for a mild flavor. For a spicier dish, try Italian or sage sausage.
Add fruits like cranberries or apples for a sweet note. Fresh herbs like thyme, sage, or rosemary boost fragrance and taste. If you want, include nuts like pecans or chestnuts for crunch.
You can also replace some bread cubes with cornbread for a different texture. Mixing in sautéed onions, celery, or mushrooms works great to add depth and moisture.
Serving Suggestions
Serve sausage stuffing as a side to turkey, chicken, or pork. It pairs well with gravy or a simple drizzle of pan drippings from your roast.
For a fun twist, stuff it inside roasted vegetables or use it to fill mushrooms and bake as appetizers. You can also make individual servings by baking stuffing in muffin tins.
Try topping your stuffing with fresh herbs or a sprinkle of cheese for extra flavor and a nice look before serving.
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