Traditional Sausage Stuffing

This traditional sausage stuffing is packed with flavors from savory sausage, fresh herbs, and crispy toasted bread. Perfect for Thanksgiving or any holiday meal, this stuffing will be the highlight of your table!

Perfect Balance of Savory and Sweet: The sausage and herbs bring savory richness, while dried cranberries add a hint of sweetness, making this stuffing a well-balanced holiday favorite.

Make-Ahead Friendly: This stuffing can be assembled the day before and baked just before serving, which helps save time on busy holiday cooking days.

FAQs

1. Can I use different types of sausage in this stuffing?

Yes! You can use pork, chicken, or even turkey sausage. For extra flavor, Italian sausage works great too.

2. What kind of bread is best for sausage stuffing?

A sturdy, bakery-style bread like sourdough, French, or country-style loaf holds up well and absorbs the flavors beautifully.

3. Can I make this stuffing ahead of time?

Absolutely. Assemble the stuffing the day before, cover, and refrigerate. Bake just before serving for the best results.

4. Can I freeze leftover stuffing?

Yes, you can freeze leftover stuffing for up to 2-3 months. Thaw in the fridge and reheat in the oven at 350°F until warmed through.

5. Is it okay to use dried herbs instead of fresh?

Yes, you can use dried herbs if fresh ones aren’t available. Just remember to use about one-third of the amount called for in the recipe.

6. How do I make the stuffing less salty?

Use low-sodium chicken stock and go easy on the kosher salt. Taste as you go to ensure the seasoning is just right.

7. Can I add extra vegetables to this stuffing?

Sure! Chopped carrots, mushrooms, or bell peppers would add great flavor and texture to the stuffing.

8. What’s the best way to reheat leftover stuffing?

For the best texture, reheat stuffing in a 350°F oven, covered with foil, until warmed through. This keeps it moist without drying out.

9. Can I make this recipe gluten-free?

Yes, simply substitute with gluten-free bread and gluten-free flour to make it suitable for those with gluten sensitivities.

10. What does the egg do in this stuffing?

The egg helps bind the stuffing ingredients together, creating a cohesive texture and helping it stay moist.

11. Can I skip the cranberries, or use a substitute?

If cranberries aren’t your thing, try using chopped dried apricots, figs, or raisins, or simply omit them for a more savory stuffing.

12. Can I add nuts to this stuffing?

Yes! Toasted nuts like pecans or walnuts add a delicious crunch. Just fold them in when mixing the bread and sausage.

13. What’s a good substitute for heavy cream?

You can substitute heavy cream with half-and-half or even a non-dairy option like coconut cream, though the flavor may change slightly.

14. Why do I need to toast the bread first?

Toasting the bread prevents it from getting mushy in the stuffing. It helps it absorb all the delicious flavors while keeping its texture.

15. How do I keep the stuffing moist while baking?

Use enough liquid (like chicken stock and cream) and bake covered for most of the time, then uncover at the end to get that crispy top.

Make it

Traditional Sausage Stuffing

Description

Imagine walking into a cozy kitchen, the comforting aroma of savory sausage wafting through the air, mingling with the fragrant herbs and spices. This Traditional Sausage Stuffing is the ultimate holiday side dish that will make your taste buds dance with joy! With perfectly seasoned sausage, fresh herbs, and a hint of sweetness from dried cranberries, every bite is like a warm hug on your plate. Get ready to impress your family and friends with this delicious stuffing that’s sure to become a cherished tradition at your table!

Ingredients

1 lb (450 g) ground sausage
1 large onion, diced
4 cloves garlic, minced
1 ½ cups celery, chopped
2 tbsp butter
¼ cup all-purpose flour
2 cups low-sodium chicken stock
1 lb loaf bakery-style bread (sourdough or country-style), cut into bite-sized pieces
1 cup dried cranberries
1 tbsp fresh sage, minced (or 1 tsp dried)
1 tbsp fresh thyme, minced (or 1 tsp dried)
1 tbsp fresh rosemary, minced (or 1 tsp dried)
1 egg
2 cups heavy cream
Kosher salt and black pepper, to taste

Instructions

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.
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.
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!

Nutrition Facts (Per Serving)

Serving Size: 1 cup
Calories: 320 kcal
Total Fat: 20g
- Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 450mg
Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 4g
Protein: 10g

Note: Nutrition facts are approximate and will vary based on exact ingredients and portion sizes.

Cooking Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Tips and Substitutions

Make it Ahead: Prepare the stuffing, cover, and refrigerate it overnight. Bake just before serving.
Customize Your Bread: Use any sturdy bread like French, sourdough, or whole wheat.
Extra Crunch: For a crunchier topping, bake uncovered; for softer stuffing, cover with foil while baking.

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