Sausage Stuffing
A savory blend of flavors, perfect for any gathering.
Ingredients
Main Ingredients
- 1 lb pork sausage, casings removed
- 4 cups bread cubes, preferably day-old
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- to taste salt & pepper
- ¼ cup fresh parsley, chopped
- 2 large eggs, beaten
- ½ cup chopped walnuts or pecans Optional for added texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat medium-high and add the sausage. Cook for about 5–7 minutes until browned, breaking it apart with a wooden spoon.
- Add the diced onion and celery to the skillet. Sauté for an additional 5 minutes, stirring occasionally until the vegetables soften and become fragrant.
- Stir in the minced garlic, sage, and thyme. Cook for about 1 minute, allowing the herbs to bloom.
- In a mixing bowl, combine the bread cubes and the cooked sausage mixture. Stir gently.
- Pour in the chicken broth gradually, mixing until the bread is moist but not soggy. Add salt and pepper to taste, along with the chopped parsley.
- Incorporate the beaten eggs, mixing thoroughly. Transfer the mixture into a greased baking dish.
Baking
- Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and crispy.
Notes
For a lighter option, use chicken sausage instead of pork. Swap bread types for unique flavor profiles; sourdough or cornbread work beautifully. Allow the stuffing to sit for 10 minutes after baking for easier serving. Consider adding dried fruit like cranberries or apples for a touch of sweetness.