A classic sausage stuffing recipe combines 1 pound of Italian sausage, 8 cups of cubed day-old bread, 1 cup each of diced onions and celery, 2 cups of chicken broth, 2 eggs, and herbs like sage and thyme. Brown the sausage first, then mix with other ingredients and bake at 350°F for 45-55 minutes until golden and set. This savory addition creates moist, flavorful stuffing perfect for holiday meals.
The Ultimate Sausage Stuffing Recipe for Holiday Perfection
Nothing elevates traditional holiday stuffing like the rich, savory flavor of quality sausage. This easy sausage stuffing recipe transforms the classic side dish into a showstopper with minimal effort. The secret lies in using freshly cooked sausage that infuses the bread cubes with moisture and complex flavors while maintaining the perfect texture—crisp exterior with a tender interior.Why Sausage Makes Superior Stuffing
Sausage brings three critical elements to stuffing that set it apart from basic bread-based versions. First, the fat content keeps the stuffing moist without becoming soggy—a common problem with broth-only recipes. Second, the seasoning in quality sausage (typically fennel, garlic, and black pepper) adds depth that complements traditional herbs like sage and thyme. Third, the protein helps bind ingredients together, creating that ideal stuffing texture everyone fights over at Thanksgiving dinner.Essential Ingredients for Perfect Sausage Dressing
The foundation of any exceptional sausage stuffing recipe starts with quality components. Don't substitute pre-cooked sausage or skip the step of rendering your own fat—this is where flavor magic happens.| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Italian sausage (mild or hot) | 1 pound | Remove casings and crumble before cooking |
| Day-old bread cubes | 8 cups | French or sourdough works best; avoid soft sandwich bread |
| Yellow onions | 1 large | Fine dice for even distribution |
| Celery ribs | 3 medium | Include leaves for extra flavor |
| Unsalted chicken broth | 2 cups | Low-sodium preferred for better control |
| Fresh sage | 3 tablespoons | Minced; dried works in pinch (1 tbsp) |
| Fresh thyme | 1 tablespoon | Leaves only; dried equivalent: 1 tsp |
| Eggs | 2 large | Beaten; binds ingredients |
Step-by-Step Sausage Stuffing Instructions
Preparing Your Components
Start by cubing your bread into ½-inch pieces and spreading them on baking sheets. Leave uncovered overnight or dry in a 250°F oven for 30 minutes until slightly crisp but not browned. This critical step ensures your homemade sausage dressing recipe maintains structure without becoming mushy. While bread dries, prepare all vegetables—uniform dicing guarantees even flavor distribution in every bite.Cooking the Sausage Base
In a large skillet over medium heat, cook the crumbled sausage until browned and fat renders out (about 8 minutes). Remove sausage with a slotted spoon, leaving 2 tablespoons of fat in the pan. This rendered fat carries incredible flavor that elevates the entire dish. In the same fat, sauté onions and celery until translucent (5-7 minutes). The fond (browned bits) left from the sausage creates a flavor foundation many traditional southern sausage stuffing recipes rely on.Combining and Baking
In a large bowl, combine dried bread cubes, cooked sausage, sautéed vegetables, herbs, salt, and pepper. Whisk together broth and eggs, then gradually pour over mixture while gently tossing. Your moist sausage dressing technique succeeds when the mixture holds shape when pressed but isn't soggy. Transfer to a greased 9x13 baking dish, dot with 2 tablespoons butter, and cover with foil. Bake at 350°F for 30 minutes covered, then uncover and bake 15-25 minutes more until golden brown and internal temperature reaches 165°F. This baked sausage cornbread dressing achieves perfect texture—crisp top layer with tender interior. Let rest 10 minutes before serving to allow structure to set.Pro Tips for Foolproof Sausage Stuffing
- Texture control: For drier stuffing, reduce broth by ¼ cup; for moister results, add ¼ cup more
- Make-ahead option: Prepare through step 3, refrigerate up to 24 hours before baking (add 10 minutes to covered baking time)
- Cornbread variation: Substitute 4 cups of bread cubes with crumbled cornbread for southern-style sausage dressing
- Vegetarian alternative: Use mushroom-walnut "sausage" and vegetable broth
- Crisp topping: Broil 1-2 minutes at end for extra crunch (watch carefully)
Serving and Storage Recommendations
This Thanksgiving sausage stuffing recipe serves 10-12 as a side dish. Pair with roasted turkey, gravy, and cranberry sauce for a classic holiday plate. Leftovers keep refrigerated for 4 days or frozen up to 3 months. Reheat in oven at 325°F with a splash of broth to restore moisture—microwaving makes stuffing rubbery. For next-day stuffing sandwiches, layer between sourdough with turkey and cranberry sauce.Frequently Asked Questions
Can I use pre-cooked sausage in stuffing recipe with sausage?
While possible, fresh uncooked sausage yields superior results. Pre-cooked sausage lacks the rendered fat that carries flavor throughout the stuffing. If using pre-cooked, add 2 tablespoons of butter when sautéing vegetables to compensate for missing fat.
How do I prevent soggy sausage dressing?
Three keys prevent sogginess: 1) Use properly dried bread cubes, 2) Measure broth carefully (start with 1½ cups and add only if needed), 3) Don't skip the egg binder. The mixture should hold shape when pressed but not release liquid. Baking uncovered for the final 15-25 minutes creates the ideal texture.
What's the best sausage for cornbread stuffing?
Mild Italian sausage works best for most palates, but hot Italian adds nice heat. For southern-style sausage dressing, use sage-flavored breakfast sausage. Avoid heavily smoked varieties as they overpower other flavors. Quality matters—choose sausage with visible meat pieces rather than homogenized texture.
Can I make sausage stuffing ahead of time?
Yes, prepare through mixing ingredients (step 3), then refrigerate covered for up to 24 hours. Add 10 minutes to the covered baking time when finishing. For longer storage, freeze unbaked stuffing for up to 3 months—thaw overnight before baking with extended covered time.
浙公网安备
33010002000092号
浙B2-20120091-4