Sometimes, all you need is a hearty, flavorful dish to bring comfort to your table. This basic sausage stuffing recipe is your go-to for those moments, combining savory sausage, aromatic herbs, and soft bread into a dish that’s as versatile as it is delicious.
Why This Recipe Works
- The combination of savory sausage and aromatic herbs creates a depth of flavor that’s hard to resist.
- Using day-old bread ensures the perfect texture, neither too soggy nor too dry.
- It’s incredibly versatile, serving as a perfect side dish or a main course for those who love stuffing a little too much.
Ingredients
- 1 lb savory sausage, casings removed
- 4 cups day-old bread, cubed
- 1 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 1/2 cups chicken broth
- 2 eggs, beaten
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Mixing bowl
- Baking dish (9×13 inch)
- Wooden spoon
Instructions
Step 1: Brown the Sausage
Heat your large skillet over medium heat and add the sausage. Break it apart with a wooden spoon and cook until it’s nicely browned, about 8-10 minutes. The key here is to get those little bits crispy for extra flavor. Once done, remove the sausage with a slotted spoon, leaving the drippings in the skillet for the next step.
Step 2: Sauté the Vegetables
In the same skillet with the sausage drippings, add the onion, celery, and garlic. Cook over medium heat until the vegetables are soft and translucent, about 5 minutes. This is where the magic starts, as the veggies soak up all that sausage flavor.
Step 3: Combine the Ingredients
In a large mixing bowl, combine the cooked sausage, sautéed vegetables, bread cubes, sage, and thyme. Pour in the chicken broth and beaten eggs, then mix everything together until well combined. The bread should be moist but not soggy. Season with salt and pepper to taste.
Step 4: Bake to Perfection
Preheat your oven to 350°F. Transfer the mixture to a greased baking dish and spread it out evenly. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 15-20 minutes until the top is golden and crispy.
Step 5: Serve and Enjoy
Let the stuffing sit for a few minutes after baking to set. Then, scoop out generous portions and serve warm. This dish pairs wonderfully with roasted meats or can stand proudly on its own.
Tips and Tricks
For an extra crispy top, broil the stuffing for the last 2-3 minutes of baking. Keep a close eye on it to prevent burning. If you’re using very dry bread, you might need to add a bit more broth to achieve the desired moisture level. For a lighter version, turkey sausage works just as well as pork. And remember, the better the quality of your sausage, the more flavorful your stuffing will be.
Recipe Variations
- Add chopped apples and cranberries for a sweet and tangy twist.
- Mix in some cooked wild rice for added texture and nuttiness.
- For a spicy kick, use hot Italian sausage and add a pinch of red pepper flakes.
- Vegetarian? Skip the sausage and use vegetable broth, adding mushrooms for umami.
Frequently Asked Questions
Can I make this stuffing ahead of time?
Absolutely! You can prepare the stuffing up to the baking step, cover it, and refrigerate overnight. When you’re ready, just bake it as directed, adding a few extra minutes if it’s going into the oven cold.
What’s the best bread to use for stuffing?
Day-old French or Italian bread works wonderfully because it’s sturdy enough to hold up to the moisture without turning to mush. Avoid very soft or fluffy breads unless you want a more pudding-like texture.
Can I freeze leftover stuffing?
Yes, stuffing freezes well. Cool it completely, then store it in an airtight container or freezer bag. It’ll keep for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven or microwave.
Summary
This basic sausage stuffing recipe is a foolproof way to bring warmth and flavor to any meal. With its perfect balance of savory sausage, herbs, and soft bread, it’s sure to become a staple in your cooking repertoire.