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Sausage Stuffing

Savory Sausage Stuffing with Crispy Edges Everyone Adores

This Easy Sausage Stuffing combines ground pork sausage with fresh herbs and crispy edges, making it a perfect side dish for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 10 cups day-old white bread, cubed Best for optimal crispness.
  • 1/2 cup unsalted butter Adds richness; olive oil can be used as a dairy-free alternative.
For the Vegetables
  • 1 medium yellow onion, diced Brings depth of flavor.
  • 2 stalks celery, diced Adds crunch.
  • 3 cloves garlic, minced Always opt for fresh.
For the Herbs and Seasoning
  • 1/4 cup flat leaf parsley, chopped Offers freshness.
  • 1 tablespoon sage Vital to traditional stuffing.
  • 2 teaspoons rosemary, chopped Provides a pine-like flavor.
For the Sausage
  • 1 pound sweet Italian sausage, cooked Heart of the stuffing.
For Flavor Enhancements
  • 1 teaspoon coarse kosher salt Elevates flavors.
  • 1 teaspoon ground black pepper Infuses spice.
  • 1 cup low sodium vegetable stock Adds moisture.

Equipment

  • oven
  • large skillet
  • Baking Dish
  • mixing bowl
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Spread day-old white bread cubes evenly on a baking sheet. Toast them for about 7 minutes, then flip and bake for an additional 3-4 minutes until golden and crispy. Let cool.
    Sausage Stuffing
  2. In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Add diced onion and celery, sauté for 2-3 minutes until softened. Stir in minced garlic, parsley, sage, and rosemary, cooking for another 2 minutes.
    Sausage Stuffing
  3. In a large mixing bowl, combine toasted bread cubes, sautéed vegetables, and cooked sausage. Season with salt and pepper, then pour in vegetable stock gradually, mixing until bread is moist but not soggy.
    Sausage Stuffing
  4. Lightly coat a 9x13 inch baking dish with cooking spray. Spread stuffing mixture evenly across the dish, packing gently but not too tightly.
    Sausage Stuffing
  5. Place in preheated oven and bake for 30-35 minutes. Gently toss halfway through baking for even browning.
    Sausage Stuffing
  6. Remove from oven and let rest for about 10 minutes before serving.
    Sausage Stuffing

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 230mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 10mg

Notes

Use day-old bread for the best texture. Stale bread is better at absorbing stock without becoming mushy.

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