Sausage stuffing is a beloved Thanksgiving tradition When made right, it’s the perfect balance of savory, herbaceous and ultra-moist – the ideal complement to roasted turkey But subpar sausage stuffing can be dry, bland or overloaded with grease.
After years of trial and error, I’ve finally cracked the code for phenomenal sausage stuffing everyone will rave about The secret is choosing the right ingredients and following some key steps when mixing, baking and even storing it.
In this comprehensive guide, you’ll learn insider tips for sensational sausage stuffing along with an easy recipe to wow your Thanksgiving guests. Let’s get started!
Choosing the Best Sausage
Not just any sausage will do for fabulous stuffing. For ideal flavor and texture, opt for bulk Italian sausage. The fennel, garlic and other spices pair beautifully with traditional stuffing ingredients without overpowering them. Without casings, the sausage blends seamlessly into the stuffing mixture too.
You can also remove casings from links of Italian sausage. Just slice down the sausage lengthwise with a sharp knife, peel away the casings and break up the meat. It takes more effort than bulk sausage but still infuses the stuffing with plenty of flavor.
Other good options are spicy Italian sausage, sage sausage or turkey sausage if you want a lighter choice. Maple flavored sausage is best avoided since stuffing isn’t meant to taste sweet.
Sautéing the Vegetables
Onions, celery and garlic create a savory base for stuffing. I prefer to sauté them until just softened in a blend of butter and sausage drippings. This adds another layer of mouthwatering flavor. Be careful not to brown the veggies too much. You want them soft but not caramelized.
Using Fresh Herbs
While dried poultry seasoning is common in stuffing, fresh herbs make it really sing. Rosemary, sage, thyme, marjoram and parsley provide a brightness that balances the richness of the sausage and vegetables. Use 1-2 tablespoons total of your favorite chopped fresh herbs.
Picking the Right Bread
Choosing quality bread is imperative for great texture. Bread with a tighter crumb works better than airy sandwich bread that can turn mushy and lead to a dense stuffing. Ciabatta, French bread and challah are all excellent options. Tear bread into 1/2-inch cubes so the stuffing bakes up moist instead of dry or soggy.
Mixing Thoroughly
It’s crucial to combine all the stuffing ingredients very well before baking. This evenly distributes flavors and allows the bread cubes to fully absorb moisture from the other ingredients. Don’t rush this step for stuffing that’s perfectly seasoned from edge to edge.
Baking Properly
For roasted turkey, loosely fill the main cavity plus pack some stuffing into the neck cavity if possible. Bake according to your turkey recipe’s guidelines based on weight. The stuffing inside will finish cooking as the turkey roasts.
To bake stuffing outside the turkey, transfer to a greased casserole dish and cover loosely with foil. Bake at 350°F until heated through and the top forms a nice crust, 25-30 minutes. Check frequently to prevent burning.
Storing and Reheating
Let leftover stuffing cool completely before storing in the fridge in an airtight container for up to 3 days. To reheat, place the stuffing in a baking dish, cover with foil and bake at 325°F until warmed through, 15-20 minutes. For smaller portions, zap in the microwave.
My Favorite Sausage Stuffing Recipe
With these tips, you’ll have your best sausage stuffing ever. This recipe creates the ideal texture and incredible flavors everyone craves.
Ingredients:
- 1 lb. bulk Italian sausage
- 4 cups cubed ciabatta or French bread
- 1 onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 2 tbsp. chopped fresh sage
- 1 tbsp. chopped fresh thyme
- 1⁄4 cup chicken broth
- 2 tbsp. butter
- 1⁄4 cup chopped parsley
Directions:
- Preheat oven to 350°F. In a skillet over medium-high heat, cook sausage until browned and crumbly, 5-7 minutes. Remove to a large bowl.
- In the same skillet over medium heat, melt the butter. Add onion, celery and garlic and cook until soft, 3-4 minutes.
- Add herbs and broth and stir. Pour over sausage and bread cubes and mix thoroughly.
- Transfer to a greased 9×13 baking dish. Bake uncovered 25-30 minutes until browned on top. Cool 10 minutes before serving.
Great-Grandmother’s Sausage Stuffing Recipe
Thanksgiving is hands-down my favorite holiday. There are no presents to buy, no wrapping needs to be done, no trees to set up. There is no stress, no fighting crowds. It’s a holiday solely dedicated to eating delicious food with the people you care for while being grateful. I adore being surrounded by loved ones and catching up around a fire pit – preferably with a glass of mulled wine!
I’ve always said if I was given a choice of last meal, it would be Thanksgiving dinner. Not sure what went wrong in my life that led to me being offered a last meal in the first place, but regardless, I am prepared!
The turkey is, of course, the centerpiece. This year, we raised our own turkeys on the farm for the first time. We mis-timed our turkey poult order a bit, though, which means our turkeys will be ready for Christmas this year, but not in time for Thansgiving, so we supported our local mentor farm, Polyface, and ordered one of their pasture-raised turkeys for Thanksgiving. We have really enjoyed the new experience of raising our own turkeys. I was not prepared for how delightful they are! They are friendly and love to follow us around making their soft little whistling noises. I’ve found them to be a lot neater than most other poultry, and they for sure smell better! I’ve never understood why we seem to only have turkey for Thanksgiving, but these birds have been so fun to raise, that I am looking for reasons to have it year-round!
For me, there are three side dishes that make the meal. Without green bean casserole, mashed potatoes, and my great-grandmothers stuffing, its just not Thanksgiving. The stuffing is always a hit, so I’m always tasked with bringing it to the family gathering. This means I make extra for leftovers, so I never complain!
If you’re looking for a comforting, rich, mouth-watering stuffing recipe, look no further. I got you!
INGREDIENTS:
- 8 cups store-bought stuffing cubes. I like to mix Pepperidge Farms Cornbread Classic Stuffing and their Herb Seasoned Cubed Stuffing.
- 1 stick (½ cup) unsalted, grass-fed butter
- 1½ cups diced yellow onion
- 1 cup diced celery
- 1/2 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) — see note below
- 1/2 pound bulk hot Italian sausage
- 2¾ cups chicken broth
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
Place the stuffing cubes in a large mixing bowl.
In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the vegetables to the stuffing cubes. (Dont wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step
In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
Add the chicken broth, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
Note: If you cant find bulk sausage, simply buy regular sausage and remove the casings.
Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.
Enjoy!