Sausage Stuffing

4.56 from 38 votes

This Sausage Stuffing is a real crowd-pleaser, filled with tasty sausage, crunchy bread, and sweet craisins. It's easy to make and packed with flavors from fresh herbs. Perfect for any dinner, it's sure to be a hit with everyone at the table. Try it once, and you'll want to make it again and again!

Prep Time20

Cook Time2

Total Time2 20

Course: Side Dish

Cuisine: American

Keyword: sage sausage stuffing, sausage stuffing, stuffing

Servings:

Calories: 513kcal

Author: Joanna Cismaru

Equipment

Ingredients

1 loaf bread cut into cubes, I used a French baguette
4 tablespoons butter unsalted
1 pound pork sausage casings removed
1 onion chopped (white or red)
2 stalks celery chopped
¼ cup sage fresh, chopped
½ cup craisins
3 eggs
¼ cup parsley fresh, chopped
2 cloves garlic minced
¾ cup chicken broth low sodium
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste

US Customary - Metric

Instructions

Preheat oven to 275°. Spread bread cubes evenly over a baking sheet. Bake about 45 minutes or until bread is completely dried.
Increase oven temperature to 350℉. Spray a 9x13" baking dish with cooking spray.
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, sage and craisins; cook for about 10 minutes, until vegetables have softened. Remove from heat.
In a bowl whisk eggs, parsley, garlic and broth. Season egg mixture with salt and pepper. Add the sausage mixture to the eggs and gently fold in the bread cubes until evenly mixed.
Transfer stuffing to prepared baking dish and cover with aluminum foil. Bake for 45 minutes. Remove the foil and continue baking until golden brown and the top is crispy, for another 15 minutes.
Remove from oven and let cool. Garnish with parsley and serve.

Video

Notes

I strongly recommend using a spicy Italian sausage with herbs if you can find because it really does give the dressing a nice flavor, but if you cannot find any or do not like spicy food, choose a garlic and herb sausage.
Note that I did not use a lot of salt and pepper because I find that the sausage is salty enough for my taste and it's really flavorful, but feel free to add as much as you want.
Use a good quality loaf of bread like a French baguette. The bread is even better if it's a day old. When you toast the bread it should be nice and crispy so that when it's mixed in with the egg mixture it doesn't become soggy.
Leftovers can be refrigerated in an airtight container for up to 4 days and frozen for up to 3 months.

Nutrition