Sage Sausage Stuffing – a classic sausage stuffing recipe that’s a must have side dish on any Thanksgiving dinner table.
If you’re not yet tired of Thanksgiving recipes, here I am again with a stuffing recipe. I’ll be the first to admit that growing up I hated stuffing, I was strictly a turkey leg and mashed potato kinda girl and skip all the other fluff. If you’re like me, hear me out. If you use ingredients you like then stuffing isn’t all that bad, it actually tastes pretty good. So that’s what I did here. The main ingredients here are herb sausages, which I love thank you very much, a nice crusty bread all cubed and baked until crispy and dry and eggs, so if you look at it this way, it’s sort of like a bread pudding.
But that’s not all my friends, this stuffing was so freaking tasty that I couldn’t put it down. My favorite part was definitely the crispy bread, but what’s not to like about this, it’s like a yummy breakfast. I know I’m weird, but just trust me it was good. So while this is a very simple classy recipe, you could add some extra ingredients if you’re brave and adventurous like cranberries or pecans or whatever you fancy. But I, having a stuffing phobia, decided to stay simple, start simple and then maybe year by year, I could experiment a little.
Yes I’m weird, I know.
I just had a thought, challah bread would be perfect in this recipe, or maybe cornbread? Yes that’s what I’ll probably try next year. But until next year, give this recipe a try and feel free to customize any way you want. You’re the queen or king in your kitchen. You decide.
- 1 french loaf cut into cubes
- 1/2 stick 4 tbsp butter
- 4 herb sausages casings removed
- 1 onion chopped
- 2 celery sticks chopped
- 2 cloves garlic minced
- 1/4 cup fresh sage chopped
- 3/4 cup chicken or turkey broth
- 3 eggs
- 1/4 cup fresh parsley chopped
- salt and pepper to taste
Preheat oven to 275 F degrees. Spread bread cubes evenly over a baking sheet. Bake about 45 minutes or until bread is completely dried.
Increase oven temperature to 350 F degrees.
In a large skillet, melt the butter over medium heat. Add sausage and break with a wooden spoon or potato masher, into fine pieces. Cook until sausage is no longer pink.
Add onion, celery, garlic and sage; cook for about 10 minutes, until vegetables have softened. Remove from heat.
In a bowl whisk eggs, parsley and broth. Pour mixture over the sausage mixture and gently fold in the bread cubes until evenly mixed. Season with salt and pepper as needed.
Transfer stuffing to a baking dish and cover with aluminum foil. Bake for 45 minutes. Remove foil and continue baking until golden brown and top is crispy, for another 15 minutes.
Remove from oven and let cool. Garnish with parsley and serve.