Sausage Stuffing Recipe
This Sausage Stuffing recipe bakes pork sausage, fresh sage and dried cranberries into oven dried bread cubes, with a crisp golden top and a soft savory middle. The cranberries give you sweet chewy bites all the way through, and the bread can be dried 2 days ahead.
Servings: 8
Calories: 518kcal
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 dried cranberries also sold as 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
Instructions
- Preheat oven to 275°F. Spread 1 loaf of cubed bread evenly over a baking sheet. Bake about 45 minutes, or until the bread is completely dried.
- Increase oven temperature to 350°F. Spray a 9x13 inch baking dish with cooking spray.
- In a large skillet, melt 4 tablespoons butter over medium heat. Add 1 pound pork sausage and break it with a wooden spoon or potato masher into fine pieces. Cook until the sausage is no longer pink.
- Add 1 chopped onion, 2 stalks chopped celery, 2 cloves minced garlic, ¼ cup chopped sage and ½ cup dried cranberries. Cook for about 10 minutes, until the vegetables have softened. Remove from heat.
- In a bowl, whisk 3 eggs, ¼ cup chopped parsley and ¾ cup chicken broth. Season the egg mixture with ½ teaspoon salt and ½ teaspoon black pepper. Add the sausage mixture to the eggs, then gently fold in the bread cubes until evenly mixed.
- Transfer the stuffing to the 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
- Sausage. I strongly recommend using a spicy Italian sausage with herbs if you can find it, because it really does give the stuffing a nice flavor. If you can’t find any or you don’t like spicy food, choose a garlic and herb sausage.
- Seasoning. I didn’t use a lot of salt and pepper, because I find the sausage is salty enough for my taste and it’s really flavorful. Add as much as you want.
- Bread. Use a good quality loaf like a French baguette, and it’s even better if it’s a day old. When you dry the bread it should be nice and crispy, so that when it’s mixed in with the egg mixture it doesn’t become soggy.
- Dry the bread ahead if you want to. Up to 2 days early, kept in a paper bag on the counter.
- Leftovers keep 4 days in an airtight container in the fridge, or 3 months in the freezer. Freeze it baked, not raw.
- Gluten free. Use a sturdy gluten free loaf and check the bread at 30 minutes rather than 45, since it dries faster.
Nutrition
Serving: 1serving | Calories: 518kcal | Carbohydrates: 50g | Protein: 21g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 949mg | Potassium: 380mg | Fiber: 5g | Sugar: 11g | Vitamin A: 571IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 5mg
