A twist on a traditional Thanksgiving standby that can, and should, be eaten all year round!
Certain dishes are so much a part of specific holidays or celebrations that it seems almost sacrilegious to serve them at any other time. This is how I used to feel about stuffing, a dish so intimately attached to Thanksgiving that I never considered making it any other time of the year. That is, until I made this sausage stuffing.
Here’s what happened. I used to make other kinds of stuffing for Thanksgiving, and they were always great. But with those versions, cornbread or mushroom, I didn’t have a problem waiting a whole year to prepare the dish again. But then one year, I made this sausage stuffing. It was so incredibly delicious that I found myself thinking about it for weeks after the holiday was over. Obviously, it was the savory, salty, fennel-forward, browned, and crumbly sausage that raised this stuffing’s status way above the others. Somehow, mixing the sausage with the other traditional stuffing ingredients—sautéed onions and celery, the slightly sweet white bread softened in chicken broth, and the poultry seasoning and sage—turned a holiday favorite into an obsession for me: for weeks after Thanksgiving, the memory of this really spectacular dish just would not leave me. So, shortly after the New Year, when all the winter holidays were over, I decided the only way to stop thinking about the sausage stuffing was to make it. After one bite, my crew asked, “Why can’t we have this stuffing more often?” and the only answer was, “We can!”
And now we do. It’s so good with so many things beyond turkey that I make it all the time, especially when we grow tired of potatoes or rice or noodles as sides. It’s a very simple process, too. Once you’ve prepped your bread and veggies and browned the sausage, it’s just a matter of some mixing, and into the oven it goes. Before you know it, the amazing smell of sausage and sage fills your kitchen. Did I mention the textural heaven that is this stuffing? Moist and tender with that crispy, crunchy top? Now I think it’s a sacrilege to only have sausage stuffing once a year!
Tips for perfect sausage stuffing
Pretty much any kind of day-old white bread will work in this recipe—baguette, Italian, challah, sourdough: use what you have. You can also use store-bought, unseasoned stuffing cubes: those work perfectly fine, too. Next, when sautéing your vegetables, avoid browning them: they should be soft but retain their color and natural flavor. Once you’ve combined everything in the bowl with the chicken stock, beaten egg, and seasonings, and mixed thoroughly, it’s a good idea to let that mixture sit in the bowl for 10 minutes or so before transferring everything into the baking dish: the key to the moist but not wet texture of perfect stuffing is that the bread absorbs all the liquid, and this little waiting period will help accomplish that. Finally, consider covering the pan with foil during the first 40-45 minutes of baking to ensure moistness, and then remove the foil for the last 10-15 minutes to get that crispy top!
How do I store leftovers?
Store the cooled sausage stuffing in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Thaw overnight in the fridge before reheating.
Serving suggestions
If your craving for sausage stuffing inspires you to recreate Thanksgiving in winter, spring, or summer, serve it alongside this Slow-Cooker Turkey Breast, Roasted Mashed Potatoes, and Cranberry Relish. But the thing you will discover about this sausage stuffing is that while it is a no-brainer for Thanksgiving foods, it is a perfect side for lots of other things (particularly Bone-In Pork Chops and Sweet Tea-Brined Chicken). You know how I love to do meals that share ingredients? Try this favorite of mine: Oven-Baked Sausage, sausage stuffing, and Roasted Cabbage Wedges. I also really love using sausage stuffing as a base for Curried Sausages (the curry sauce is amazing on the stuffing!). And when I have leftover sausage stuffing and need a quick lunch, I’ll top a portion of it with a Sunny-Side-Up Egg and drizzle with whatever sauce I have on hand, usually Buffalo Sauce or Ranchero Sauce.
Sausage Stuffing Recipe
Ingredients
- 8 cups day-old white bread cubes
- 16 ounces sweet Italian sausage casings removed
- 1/2 cup unsalted butter
- 1 medium yellow onion diced
- 3/4 cup celery diced
- 3 garlic cloves minced
- 2 1/2 cups low-sodium chicken broth plus more, if needed
- 1 large egg beaten
- 1/2 teaspoon poultry seasoning
- 1 tablespoon fresh chopped sage
- 3 tablespoons fresh chopped parsley plus more, for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish. If needed, cut day-old bread into 1-inch cubes.
- In a large skillet over medium heat, cook the sausage until browned. Break it into small pieces as it cooks. Set aside.
- In the same skillet, melt the butter. Add the diced onion and celery. Cook for about 8 minutes until soft. Stir in the minced garlic and cook for 2 more minutes.
- In a large bowl, combine the bread cubes, cooked sausage, and sautéed vegetables. Stir in the chicken broth, beaten egg, poultry seasoning, chopped sage, parsley, salt, and pepper until the bread is evenly moistened. If needed, add a little bit more broth at a time until there are no dry spots.
- Transfer the mixture to the prepared baking dish and bake uncovered for 45-55 minutes, or until the top is golden and crisp. Garnish with additional parsley.
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