Whether it’s a holiday or any old day, this Sausage Stuffing will fill you with comforting goodness.
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I don’t think it’s controversial to say that Thanksgiving is the ultimate foodie holiday. OK, this day is really about celebrating togetherness and gratitude—but what brings everyone to the same table? When people gather together for a Thanksgiving celebration, one thing’s for certain: They’ve got a craving for delicious home-cooked food!
Along with the glistening golden turkey and creamy mashed potatoes, stuffing is a staple of every Thanksgiving dinner. But instead of just using stale bread, herbs, and broth, what if you added extra protein to the mix with some sausage? Yes, sausage stuffing is real, and it’s an easy way to make a meal out of this traditional side.
Even if it’s nowhere near the Thanksgiving season, making a pan of sausage stuffing is a great way to evoke those cozy holiday vibes. And don’t think you need to put in all the effort of a grand Thanksgiving feast to get this sausage stuffing on the table. It’s super simple to make satisfying sausage stuffing, and you could even store this pre-cooked meal ahead of time for an effortless weeknight dinner.
Once you learn how easy it is to make sausage stuffing, I’m sure you’ll add it to your list of go-to comfort foods.
Is Sausage Stuffing Healthy?
Sausage doesn’t have a superstar reputation in the healthy-eating community, and there are plenty of valid reasons why some people aren’t particularly fond of this recipe’s health profile. In addition to the pork sausage, butter adds a fair amount of fat. Plus, people on a low-carb or gluten-free diet won’t be keen to introduce so much bread into their bellies.
However, there are a few ways you could switch around this sausage stuffing to make a more healthful meal. For example, why not try turkey or chicken meat instead of using pork sausage as a leaner alternative? You could also get rid of the butter and use a healthier oil like olive or avocado to reduce fat.
You might also want to consider whole-grain bread cubes to ensure you’re getting extra fiber in your diet; otherwise, use gluten-free bread made with ingredients like almond flour to remove carbs totally.
How do I keep my stuffing from being too dry?
If you find your sausage stuffing is on the dry side, chances are you’re not giving your bread enough liquid. While you don’t want too much moisture to make your bread soggy, a good stuffing needs enough broth to get nice and juicy for your meal. This is why stale bread is recommended in this recipe because it’s more likely to absorb a ton of flavors from your liquids without making everything mushy.
It’s also important to give your bread 10 – 15 minutes to absorb all of that liquid before popping everything in the oven for baking. Similarly, don’t dive into your stuffing right after pulling it out of the oven, since this doesn’t give all those juices enough time to redistribute throughout your stuffing. Please prepare to wait about 10 minutes for your sausage stuffing to settle to reduce the odds of being too dry.
If you’re still struggling with dry sausage stuffing, you could try covering your baking pan with aluminum foil for the first 20 minutes of baking to help retain moisture before removing the cover to create a crisp top. Some people also add other ingredients like eggs, milk, or heavy cream to add a richer dimension to their sausage stuffing, especially if they feel their recipe is too dry for their liking.
INGREDIENTS
- 1 pound ground pork sausage
- 1 tablespoon unsalted butter
- 1 large onion, diced
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 tablespoons mixed fresh herbs (parsley, thyme, rosemary, sage), chopped
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 8 cups of day-old bread cubes
- 2 cups low-sodium chicken broth
INSTRUCTIONS
Preheat
Ready the oven for baking.
Brown
Cook sausage, and reserve drippings.
Sauté
Soften veggies, and mix with sausage.
Combine
Toss bread with sausage mixture.
Moisten
Add broth to reach the desired consistency.
Bake
Bake until golden and crisp on top.
Devour!
FAQs & Tips
Although your bread might lose some of its crispness if you store your stuffing, it’s perfectly fine to put it in an airtight container and keep it in the fridge for 3 days or the freezer for 3 months. Just keep in mind that you might have to add a bit of broth as you reheat your stuffing.
I know that poultry seasoning may not be in your pantry all the time, and it could be difficult to justify purchasing a new bottle just for this recipe. The good news is you can recreate this mix at home by mixing this basic recipe:
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried oregano or marjoram
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
Nowadays, vegans have an easier time finding pre-packaged, plant-based “sausage” alternatives made with ingredients like soy or pea protein. You could also easily substitute butter for a cooking oil like avocado and chicken broth for vegetable broth to fit your plant-based lifestyle.
Serving Suggestions
Stuffing is one of those foods eternally linked with holiday celebrations, particularly Thanksgiving. So, it’s no surprise that sausage stuffing works well as a side with poultry like a roasted turkey or a Whole-Cooked Chicken. You could even use this stuffing as the filling for your Thanksgiving turkey if you want to add some extra savory notes.
However, sausage stuffing stands on its own as a filling meal, and it works well as a main course with a light side, like a Kale Salad with Cranberries. You could also roast some vegetables or cook a pot of The Best Carrot Soup for healthy and flavorful sides that complement your sausage stuffing.
Oh yeah, and don’t forget to serve plenty of Homemade Cranberry Sauce on the side to dip that delicious sausage stuffing.
Ingredients
- 1 pound ground pork sausage
- 1 tablespoon unsalted butter
- 1 large onion diced
- 1 cup diced celery
- 2 cloves garlic minced
- 2 tablespoons mixed fresh herbs parsley, thyme, rosemary, sage, chopped
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon ground black pepper
- 8 cups day-old bread cubes
- 2 cups low-sodium chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the sausage over medium heat until browned and no longer pink. Transfer to a bowl, leaving the drippings in the pan.
- Add butter to the skillet with the drippings. Cook the onion, celery, and garlic until softened, about 5 minutes. Stir in the poultry seasoning and black pepper.
- In a large bowl, combine the bread cubes, cooked sausage, and vegetable mixture. Add the fresh herbs and toss to mix.
- Gradually pour in the chicken broth, stirring until the bread is moistened. You may not need all the broth, so add it slowly until the desired consistency is reached.
- Transfer the stuffing to a greased 2-quart baking dish and bake uncovered for 30-35 minutes, or until the top is golden brown.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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