Sausage Stuffing Recipe
Servings 15 people
This Sausage Stuffing Recipe is a delicious side dish for Thanksgiving or big family dinners! This classic and simple dressing is made with cubed French bread, spices, chicken broth, and ground sausage, it’s the perfect addition to any holiday spread.
Ingredients
- 8 cups french bread cubed
- 1 lb ground mild Italian sausage
- ¾ cup salted butter plus more for greasing
- 1 large yellow onion diced
- 4 stalks celery leaves on and diced
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary minced, (1 teaspoon, dried)
- 1 tablespoon fresh thyme minced, (1 teaspoon dried)
- 2 tablespoons fresh sage minced, (2 teaspoons dried)
- ⅓ cup parsley minced
- 2 large eggs
- 2 cups chicken broth
Instructions
Bread
- Preheat oven to 200°F and cut French bread into slices and cut slices into cubes. Spread the cubes out on a baking sheet and bake for one hour.
- Preheat the oven to 350°F and grease a 9x13-inch cake pan with butter.
- Cook sausage in a skillet over medium heat until browned. Remove the sausage and put it in a medium bowl; set aside.
- Add the butter to sausage dripping and melt. Once melted, add the diced onions, celery, and minced garlic. Cook for 10 minutes over medium heat or until onions are translucent.
- Add the sausage and herbs to the onions, and remove from the heat stove.
- Place the baked bread cubes in a large bowl and add the sausage and onions and mix to combine.
- Beat the eggs in a separate bowl, then add them to the bread and sausage mixture with the chicken broth and mix well.
- Press the mixture into the prepared baking dish, making sure there are no pieces sticking up or they will dry out during baking.
- Cover with aluminum foil and bake for 45 minutes. Remove aluminum foil and bake an additional 15 minutes.
- Remove from oven and let rest for 5 minutes before serving.
Notes
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You can do plenty of prep work ahead of time to make assembly quick and easy on Thanksgiving day. Cut and dice all your components the night before, but keep the sausage and wet ingredients separate until you’re about to bake the dish. You can bake the cubed bread the night before too to try it out so it's good and ready to use.
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Stuffing Substitutions & Variations:
- Salt and pepper: If you prefer adding salt and pepper to taste, I suggest using unsalted butter and low sodium chicken broth.
- Dried herbs: While fresh minced herbs definitely taste best, you can use dried ones instead. If you can get at least one or two fresh herbs, use a mix of fresh and dried. For any substitution of fresh herbs you only need 1/4 of the amount listed for dried herbs.
- Poultry seasoning: You can also use poultry seasoning instead of adding the herbs individually.
- Bread substitutes: If French bread isn’t available, look for another kind of white bread that has a slight crust on the outside and soft on the inside, nothing too hard or crunchy.
Nutrition
Calories: 557kcal | Carbohydrates: 73g | Protein: 21g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 1054mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 524IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 5mg
Find it online: www.sugarandsoul.co/sausage-stuffing-dressing/