The Best Sausage Stuffing
Try this The Best Sausage Stuffing recipe, or contribute your own.
Try this The Best Sausage Stuffing recipe, or contribute your own.
- 2 eggs
- 1 large onion diced
- 1 t. salt
- 1 large apple peeled and chopped
- 1/2 t. fresh ground black pepper
- 1 t. fresh thyme chopped
- 1 lb. bulk italian sweet or spicy sausage
- 2 t. poultry seasoning
- 6 t. butter
- 3 c. chicken stock
- 1/4 c. parsley chopped
- 16 c. white bread toasted (i use 1 extra large loaf like freihofer's 24 oz. loaf)
- extra butter for buttering the dish and for the to
- Carbohydrate 37.8875 g
- Cholesterol 9.8 mg
- Fat 2.436 g
- Fiber 4.7600001335144 g
- Protein 11.1895 g
- Saturated Fat 1.4602 g
- Serving Size 1 1 recipe (979g)
- Sodium 578.514 mg
- Sugar 33.1274998664856 g
- Trans Fat 0.18865 g
- Calories 210 calories
Step-by-step
- Pre-heat the oven to 350 degrees.
- Melt the butter in a large skillet, then add the sausage to brown breaking up with a wooden spoon.
- When the sausage is almost all browned add in the diced apple, onion, poultry seasoning and thyme then cook for another 5 minutes.
- Stir in the chicken broth and let simmer.
- After the sausage and broth mixture simmers for at least 10 minutes, check for seasonings and add salt and pepper to taste if needed.
- Toast the bread slices until golden brown and cut into large cubes.
- Into a very large bowl, add the eggs and chopped parsley.
- Beat the eggs together with the parsley and add in the toasted bread cubes.
- Pour the sausage and chicken broth mixture over the top and toss gently until all the bread cubes are combined with the broth and eggs.
- Pour into a buttered, 9x13 casserole dish then top the stuffing with small pieces of butter, about 2 T.
- Bake at 350 degrees for 30 minutes, covered with foil.
- Take the foil off and bake another 20 minutes until crispy on top.
The Best Sausage Stuffing: A Thanksgiving Tradition (and Weekday Delight!)
Thanksgiving. The word itself conjures images of family gathered around a table laden with delicious food, the scent of roasting turkey filling the air, and the comforting warmth of togetherness. And for many, no Thanksgiving feast is complete without a generous helping of sausage stuffing. This year, I'm sharing my family's treasured recipe, a savory blend of sausage, herbs, and perfectly toasted bread that elevates the entire meal. But let me tell you, this isn't just a holiday dish; it's a versatile side that brightens up any weeknight dinner, too!
I’ve been perfecting this recipe for years, tweaking it here and there based on feedback from friends and family. The key, I've found, lies in the balance of flavors. The spicy kick of Italian sausage is beautifully complemented by the sweetness of apples and the earthy notes of thyme and poultry seasoning. The bread, toasted to golden perfection, soaks up the flavorful sausage mixture, creating a moist and incredibly satisfying stuffing. And the simple act of adding a pat of butter to the top before baking? Pure magic. It creates that irresistible crispy top that everyone craves.
Why this recipe works:
Perfectly Balanced Flavors: The combination of savory sausage, sweet apples, and fragrant herbs creates a symphony of taste that's both comforting and exciting. The balance of sweet and savory is what makes this dish truly special.
Easy to Make: This recipe is surprisingly simple to follow, even for novice cooks. The step-by-step instructions make it easy to achieve delicious results, no matter your cooking experience.
Versatile: This sausage stuffing isn't just for Thanksgiving! It's perfect as a side dish for any roast chicken, pork, or even beef. It also makes a fantastic addition to a hearty soup or stew.
Make-Ahead Friendly: You can prepare the stuffing ahead of time and bake it just before serving, which is a huge time-saver during busy holiday gatherings. Simply assemble the stuffing, cover it tightly, and refrigerate until ready to bake.
Customizable: Feel free to adjust the seasonings and ingredients to your liking. If you prefer a spicier stuffing, use a hotter Italian sausage. If you're not a fan of apples, you could substitute cranberries or other fruits.
Memories Made in the Kitchen: For me, cooking this stuffing is more than just preparing a meal; it’s about creating memories. The aroma of the sausage and herbs fills my kitchen with warmth and nostalgia, reminding me of Thanksgivings past and the joy of sharing food with loved ones. And each bite transports me back to those moments, making it a dish that truly nourishes the soul as well as the body. Whether it’s Thanksgiving or a simple Tuesday night, this sausage stuffing is a recipe for comfort, deliciousness, and happy memories.
This year, make this Best Sausage Stuffing a centerpiece of your Thanksgiving or any special gathering. The compliments will roll in, and your family will be asking for seconds (and thirds!). So gather your ingredients, preheat your oven, and let's get cooking!
Ingredients Needed:
- 2 eggs
- 1 large onion, diced
- 1 teaspoon salt
- 1 large apple, peeled and chopped
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon fresh thyme, chopped
- 1 lb. bulk Italian sweet or spicy sausage
- 2 teaspoons poultry seasoning
- 6 tablespoons butter
- 3 cups chicken stock
- 1/4 cup parsley, chopped
- 16 cups white bread, toasted (I use 1 extra-large loaf like Freihofer's 24 oz. loaf)
- Extra butter for buttering the dish and for the top
Tips and Variations:
- For a heartier stuffing, add some cooked wild rice or other grains.
- If you don’t have fresh herbs, you can use dried herbs instead. Use about 1/3 the amount of dried herbs.
- To make this stuffing ahead of time, assemble it the day before and refrigerate. Add 10-15 minutes to the baking time when baking from cold.
- Feel free to experiment with different types of sausage. Chorizo or breakfast sausage would also be delicious!
