Description: A classic and comforting sausage stuffing recipe perfect for Thanksgiving, Christmas, or any holiday feast. This recipe balances savory sausage with aromatic vegetables and herbs, all bound together with a moist, flavorful bread base.
Why You Will Love This Recipe:
- Ultimate Comfort Food: This stuffing is warm, hearty, and reminiscent of cherished family gatherings.
- Flavor Explosion: The combination of savory sausage, sweet celery and onion, and fragrant parsley creates a symphony of flavors that will delight your taste buds.
- Versatile: This recipe is easily adaptable to your preferences. You can add other vegetables, herbs, or spices to customize it to your liking.
- Make-Ahead Friendly: You can prepare the stuffing ahead of time and bake it when you’re ready to serve, saving you valuable time on busy holidays.
- Perfect Side Dish: This stuffing complements a variety of main courses, from roasted turkey to baked ham to grilled chicken.
Introduction
Sausage stuffing, also known as dressing in some parts of the country, is a cornerstone of holiday meals. Its rich, savory flavor and satisfying texture make it a beloved side dish that is often the first to disappear from the table. This recipe offers a simple yet delicious take on the classic, featuring flavorful pork sausage, tender celery and onion, and a perfectly moist and seasoned bread base. The addition of fresh parsley brightens the flavors and adds a touch of freshness. This is more than just a side dish; it’s a comforting and nostalgic culinary experience that brings people together. The beauty of this recipe lies in its simplicity and the flexibility it offers. While the foundation remains the same, you can easily adapt it to suit your taste preferences and dietary needs. Want a spicier kick? Add a pinch of red pepper flakes or a dash of hot sauce. Prefer a vegetarian option? Substitute the sausage with plant-based crumbles and vegetable broth for moisture.
Ingredients:
- 1 pound bulk pork sausage
- 2 cups chopped celery
- 1 cup chopped onion
- 1 cup 2% milk
- 7 cups coarse dry bread cubes (see tips)
- 2 large eggs
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt or salt to taste
- 1/4 teaspoon pepper
Preparation:
Step 1: Preheat oven to 350°F (175°C). Grease a 2-quart baking dish. This ensures the stuffing doesn’t stick and browns evenly. Use butter or cooking spray for best results.
Step 2: In a large skillet over medium heat, cook and crumble sausage until no longer pink, about 6-7 minutes. Use a spatula to break up the sausage into small pieces as it cooks. This will ensure that the sausage is evenly distributed throughout the stuffing. It’s important to cook the sausage thoroughly to avoid any foodborne illnesses.
Step 3: Drain sausage, reserving 2 teaspoons drippings; set sausage aside. Don’t discard the sausage drippings! They add incredible flavor to the vegetables. If you don’t have enough drippings, add a little butter or olive oil to the skillet.
Step 4: In same skillet, cook and stir celery and onion in reserved drippings over medium heat until celery is tender-crisp and onions are translucent, about 3-4 minutes. Cooking the celery and onion softens them and enhances their flavor. Be careful not to overcook them, as you want them to retain some texture. “Tender-crisp” means the celery is slightly softened but still has a slight bite to it, and the onions should be translucent, meaning they have lost their opaque appearance and become slightly see-through.
Step 5: Meanwhile, in a small saucepan, heat milk over medium heat until bubbles form around side of pan. Do not boil! Scalding the milk helps to soften the bread cubes and create a moist stuffing. Watch carefully to prevent the milk from scorching.
Step 6: In a large bowl, combine sausage, celery mixture, milk, bread cubes, eggs, parsley, salt and pepper. Gently mix all ingredients until well combined. Be careful not to overmix, as this can make the stuffing tough. The bread cubes should be evenly coated with the sausage mixture and milk. Ensure the eggs are fully incorporated for proper binding.
Step 7: Transfer to a greased 2-qt. baking dish. Cover and bake until lightly browned, about 40 minutes. Covering the baking dish initially prevents the stuffing from drying out. The stuffing is ready when it is heated through and the top is lightly browned. Remove the cover during the last 10 minutes of baking if you want a more golden-brown crust.
Step 8: If desired, sprinkle with additional parsley just before serving. This adds a fresh pop of color and flavor to the finished stuffing.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a side dish alongside roasted turkey, ham, or chicken.
- Pair with cranberry sauce, gravy, and other traditional holiday sides.
- Use leftovers to make stuffing waffles or stuffing muffins.
- Stuff bell peppers or squash with the stuffing mixture.
Tips:
- Bread Cubes: Use stale bread cubes for the best texture. You can dry them out in the oven or purchase pre-made stuffing cubes. Sourdough, French bread, or a combination of breads work well.
- Sausage: Feel free to use different types of sausage, such as Italian sausage, spicy sausage, or even vegetarian sausage crumbles.
- Vegetables: Add other vegetables, such as mushrooms, carrots, or bell peppers, to the stuffing.
- Herbs: Experiment with different herbs, such as sage, thyme, or rosemary, to customize the flavor.
- Moisture: If the stuffing seems too dry, add a little more milk or chicken broth. If it seems too wet, add more bread cubes.
- Make-Ahead: Prepare the stuffing up to 24 hours in advance. Cover and refrigerate. Add 10-15 minutes to the baking time when baking from cold.
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Nutritional Information:
(Note: Nutritional information is approximate and will vary based on specific ingredients and portion sizes.)
- Calories: 350 (per serving)
- Protein: 18g (per serving)
- Sodium: 600mg (per serving)
Conclusion
This sausage stuffing recipe is a timeless classic that is sure to be a hit at your next holiday gathering. It’s easy to make, versatile, and packed with flavor. With its savory sausage, aromatic vegetables, and perfectly moist bread base, it’s the perfect complement to any festive meal. Enjoy the comforting flavors and warm memories this dish brings.
Questions and Answers:
Q1: Can I make this stuffing ahead of time?
A: Absolutely! Making the stuffing ahead of time is a great way to save time on busy holidays. You can prepare the stuffing up to 24 hours in advance. Simply assemble the stuffing in the baking dish, cover tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove the plastic wrap, and bake as directed, adding an extra 10-15 minutes to the baking time to ensure it’s heated through. Make sure the stuffing is cooked to 165F to eliminate all potential harmful bacteria.
Q2: What kind of bread is best for stuffing?
A: Using stale bread cubes is crucial for the best texture in your stuffing. Fresh bread will become too mushy. Sourdough, French bread, or a combination of breads work wonderfully. You can either purchase pre-made stuffing cubes or dry out your own bread cubes in the oven. To dry out your own, cut the bread into cubes, spread them on a baking sheet, and bake at a low temperature (around 200°F) for about an hour, or until they are completely dry and crispy. This helps the bread hold its shape and absorb the flavors of the other ingredients without becoming soggy.
Q3: Can I substitute the pork sausage with something else?
A: Yes, you can definitely substitute the pork sausage! For a different flavor profile, try using Italian sausage (sweet or hot), chorizo, or even ground turkey or chicken sausage. If you’re looking for a vegetarian option, plant-based sausage crumbles work perfectly. Just be sure to cook the substitute sausage according to package directions before adding it to the stuffing. The possibilities are endless, so feel free to experiment and find what you like best. For a vegetarian dish, you can also replace the milk with vegetable broth to keep it plant based.
Q4: What if my stuffing is too dry?
A: If your stuffing appears dry before baking, simply add a little more milk or chicken broth to the mixture until it reaches the desired consistency. Be sure to add the liquid gradually, mixing as you go, to avoid making the stuffing too wet. If the stuffing starts to dry out during baking, you can add a few tablespoons of melted butter or chicken broth to the top of the stuffing. Another trick is to tent the baking dish with foil to help retain moisture.
Q5: Can I add other ingredients to this stuffing recipe?
A: Absolutely! This stuffing recipe is a great base for customization. Feel free to add other vegetables like mushrooms, carrots, or bell peppers. You can also experiment with different herbs and spices, such as sage, thyme, rosemary, or dried cranberries. Adding nuts, like chopped walnuts or pecans, can also add a nice textural element. Don’t be afraid to get creative and tailor the recipe to your own taste preferences!