Sausage Stuffing
Homemade Sausage Stuffing is the very best Thanksgiving sausage dressing recipe you can make! Made with fresh bread and tons of flavor, it won't disappoint.
Servings: 12 servings
Ingredients
Sausage:
- 1 pound ground pork
- 1 tablespoon sage dried or minced fresh
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1/2 teaspoon black pepper freshly ground
- 1/8 teaspoon red pepper flakes or more if you like heat
- 1/4 teaspoon marjoram fresh if you have it
- 1 pinch ground cloves
Stuffing:
- 1/2 cup unsalted butter plus 2 tablespoons, divided
- 2 cups yellow onion diced (1 large onion)
- 2 cups celery diced (about 8 small stalks)
- 4 tablespoons fresh minced herbs sage, rosemary, thyme
- 3 cups chicken stock or turkey if you have it
- 1 large egg beaten
- 1/4 cup parsley minced
- 16 ounces bread 1 loaf, look for a rosemary round, cut into 1-inch cubes
Instructions
To Make the Sausage:
- In medium sized bowl, thoroughly combine all sausage ingredients. Its easiest if you use your hands to mix.1 pound ground pork, 1 tablespoon sage, 1 teaspoon kosher salt, 1 teaspoon brown sugar, 1/2 teaspoon black pepper, 1/8 teaspoon red pepper flakes, 1/4 teaspoon marjoram, 1 pinch ground cloves
- Heat a skillet over medium heat. Cook until brown and crumbly, about 10 minutes. Allow to cool.
To Make the Stuffing:
- Melt 1/2 cup unsalted butter (1 stick) in a large skillet over medium high heat. Add 2 cups yellow onion, 2 cups celery, and 4 tablespoons fresh minced herbs (not the parsley). Stir to coat in the melted butter and then sauté until they start to turn golden brown, about 10 minutes.
- Add 3 cups chicken stock to skillet and bring to a simmer. Remove from heat and set aside. Allow to cool enough that mixture is cool to the touch.
- Meanwhile, beat 1 large egg with 1/4 cup parsley (chopped) in a large bowl; add cubed bread and toss to coat. Pour the cooked sausage and cooled broth mixture over the 16 ounces bread and toss.
- Transfer to a buttered baking dish and dot with remaining two tablespoons of butter.
- Cover and bake 30 minutes at 375°F. Uncover and bake until golden; about 30 more minutes.
Notes
- If you like crispy sausage stuffing, cook in a larger baking dish. If you like it mushy, you can use a smaller deep baking dish.
- Although I call this stuffing, it is baked and served as a dressing. I don't actually stuff my turkey.
Nutrition
Calories: 314kcal | Carbohydrates: 24g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 520mg | Potassium: 336mg | Fiber: 2g | Sugar: 5g | Vitamin A: 459IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 2mg