SAUSAGE STUFFING
- WineCheeseScallops
- Dec 25, 2024
- 5 min read
Updated: Jan 3
Stuffing is the heart and soul of any Thanksgiving feast, and our Sausage Stuffing takes the classic to the next level! With hearty chunks of sweet Italian sausage, golden-toasted bread, and aromatic herbs, this dish is a savory masterpiece. Whether it’s a holiday tradition or a comforting weeknight indulgence, this stuffing will steal the show.
What sets this recipe apart is its balance of textures and flavors. The crispy golden crust gives way to a rich, moist interior, while fresh parsley and aromatic sage and thyme provide a delightful herbal lift. It's the perfect accompaniment to turkey—or even as a main course for stuffing lovers!
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Sweet Italian Sausage
Sweet Italian sausage brings a flavorful, savory depth to this dish. Its seasoning of fennel, garlic, and a hint of sweetness complements the fresh herbs and buttery bread cubes beautifully.
French Bread
The sturdy texture of French bread is perfect for soaking up all the flavors without turning mushy. Toasting the cubes ensures they hold their structure while absorbing the rich stock and butter mixture.
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Recipe Origin
Stuffing has been a holiday staple for centuries, evolving from simple bread-and-herb mixtures to the versatile versions we enjoy today. This recipe is inspired by family gatherings where the stuffing always disappeared faster than the turkey! Combining the traditional bread stuffing with the savory flavor of sausage elevates this dish, making it a standout favorite year after year.
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Tips, Serving Suggestions, and Storage Advice
Prep Ahead: Toast bread cubes and cook sausage and aromatics up to two days ahead to save time.
Choose the Right Bread: Use day-old French bread for the best texture. Avoid overly soft bread.
Freeze for Convenience: Assemble the bread and sausage mixture and freeze it for up to two weeks.
Reheat Like a Pro: Cover leftovers with foil and reheat in the oven to keep them moist.
Extra Crispy Top: Broil for 2–3 minutes after baking for an extra crispy crust.
Customize Herbs: Swap sage and thyme for rosemary or oregano for a different flavor profile.
Add Sweetness: Toss in a handful of dried cranberries for a sweet and savory twist.
Go Gluten-Free: Use gluten-free bread to accommodate dietary restrictions.
Pair with Gravy: Serve with a drizzle of turkey or chicken gravy for added indulgence.
Main Course Option: Add more sausage and extra vegetables for a stuffing-inspired casserole.
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Unique Recipe Qualities | SAUSAGE STUFFING
Combines classic bread stuffing with flavorful sausage.
Toasted bread cubes ensure a perfect texture.
Fresh parsley adds brightness and color.
Can be prepared ahead of time for less stress.
Freezer-friendly for long-term storage.
Packed with aromatic herbs like sage and thyme.
Offers a balance of crispy and moist textures.
Easily adaptable with add-ins like nuts or dried fruit.
A crowd-pleaser for holidays or potlucks.
Works as a side or a standalone dish
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Ingredients:
2 French bread loaves, cut into ½-inch cubes (about 12 cups)
1 ½ sticks (12 tablespoons) unsalted butter, divided
1 pound sweet Italian sausage
1 medium onion, diced into ½-inch pieces
4 celery stalks, diced into ½-inch pieces
1 Tbs dried sage
1 Tbs dried thyme
Kosher salt and freshly ground black pepper
2 cups turkey stock or low-sodium chicken broth
2 large eggs
½ cup fresh parsley, chopped
Instructions:
Preheat the oven to 350°F. Spread bread cubes on a baking sheet and bake for 12–20 minutes until dried out and slightly golden. Set aside to cool.
In a large skillet, melt 1 tablespoon butter over medium-high heat. Cook sausage, breaking it into pieces, until browned and cooked through. Transfer to a large bowl.
Melt 5 tablespoons of butter in the same skillet. Add onions, celery, sage, thyme, 1 teaspoon salt, and several grinds of black pepper. Cook until vegetables are softened and lightly browned, about 10 minutes. Add to the sausage mixture.
Add bread cubes to the bowl and toss to coat. Cool to room temperature. (Store in the fridge for up to 1 day or freeze for up to 2 weeks if preparing ahead.)
Butter a 9x13-inch baking dish. Heat stock and 4 tablespoons butter in a saucepan over medium heat until the butter melts.
In a large bowl, whisk eggs and parsley. Add the bread mixture and toss. Pour the stock mixture over and combine well. Transfer to the baking dish and dot with remaining 2 tablespoons butter.
Cover tightly with foil and bake for 50–60 minutes until hot. Uncover and bake for an additional 20 minutes until golden brown on top. Serve warm.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
1. Can I use store-bought stock?
Yes, low-sodium chicken or turkey broth works perfectly.
2. What if I don’t have fresh parsley?
You can substitute with 2 tablespoons of dried parsley or omit if needed.
3. How do I keep the stuffing moist?
Cover with foil during baking and add extra stock if needed.
4. Can I make this vegetarian?
Omit the sausage and add sautéed mushrooms or roasted vegetables for a vegetarian version.
5. How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
6. How do I reheat it?
Cover with foil and bake at 350°F until warmed through.
7. Can I use a different type of bread?
Yes, sourdough or ciabatta also work well.
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