This Traditional Sausage Stuffing is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What type of sausage is best for stuffing?
Mild or hot Italian pork sausage is the most popular choice. Breakfast sausage, turkey sausage, or chorizo can also be used for different flavor profiles.
2. Should I use fresh bread or dried bread cubes?
Day-old or oven-dried bread cubes are essential. Fresh bread absorbs too much liquid and becomes mushy. Cut bread into cubes and dry in a 250°F oven for 30 minutes.
3. What is the difference between stuffing and dressing?
Stuffing is cooked inside the turkey cavity, while dressing is baked in a separate pan. This recipe works for both methods, but baking in a pan gives crispier edges.
4. How much liquid should I add to stuffing?
Add broth gradually — the bread should be moist but not soggy. You should be able to squeeze a handful and have it hold together without dripping liquid.
5. Can I make stuffing the night before?
Yes, assemble everything except the eggs and broth the night before and refrigerate. Add the wet ingredients and bake the next morning for the freshest results.
6. What herbs are traditional in sausage stuffing?
Fresh sage is the most iconic stuffing herb, followed by thyme and rosemary. Parsley adds freshness. Poultry seasoning is a convenient blend that works well.
7. How do I get crispy stuffing on top?
Bake uncovered at 375°F for the last 15-20 minutes. Dot the top with butter before the final bake for an extra golden, crispy crust.
8. What bread works best for stuffing?
A sturdy white bread like sourdough, French bread, or challah holds up best. Cornbread can be mixed in for a Southern twist. Avoid soft sandwich bread — it falls apart.
9. Can I add other mix-ins to sausage stuffing?
Dried cranberries, chopped apples, pecans, mushrooms, or chestnuts are all popular additions that add texture and complementary flavors.
10. How do I store and reheat leftover stuffing?
Refrigerate for up to 4 days. Reheat in a 350°F oven with a splash of broth and a foil cover for 20 minutes. The oven method re-crisps the top better than a microwave.
Watch How to Make This
Traditional Sausage Stuffing
Ingredients
Method
- Preheat Oven: Set your oven to 425°F (220°C). Toast the bread pieces on a baking sheet for 5 minutes, or until lightly golden and crispy. Transfer to a large mixing bowl.
- Cook Sausage and Vegetables:In a skillet over medium-high heat, cook the sausage until browned.Add diced onion, minced garlic, oregano, salt, and pepper. Sauté until onions become translucent.Add chopped celery and butter, letting the butter melt. Then sprinkle flour over the mixture, stirring for about 2 minutes to cook off the raw taste.
- In a skillet over medium-high heat, cook the sausage until browned.
- Add diced onion, minced garlic, oregano, salt, and pepper. Sauté until onions become translucent.
- Add chopped celery and butter, letting the butter melt. Then sprinkle flour over the mixture, stirring for about 2 minutes to cook off the raw taste.
- Make the Sauce: Gradually add the chicken stock, stirring constantly until the mixture thickens. Set aside.
- Combine Ingredients:To the toasted bread, add cranberries, sage, thyme, and rosemary.In a small bowl, whisk together the egg and heavy cream, then pour over the bread mixture.Add the sausage mixture and toss everything together until well combined.
- To the toasted bread, add cranberries, sage, thyme, and rosemary.
- In a small bowl, whisk together the egg and heavy cream, then pour over the bread mixture.
- Add the sausage mixture and toss everything together until well combined.
- Bake: Lightly grease a 9x13 inch (23x33 cm) baking dish. Spread the stuffing evenly in the dish and bake at 425°F for 30 minutes, or until the top is golden brown and crispy.
- Serve: Let cool for a few minutes before serving. Enjoy!
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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