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Yields:
12 - 16 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 50 mins
The roasted turkey is the centerpiece at most feasts, but ask most people and the general consensus is that everyone is gathered 'round the table for the Thanksgiving side dishes. Think: rich giblet gravy cascading over mountains of mashed potatoes, green beans topped with crispy breadcrumbs, and gooey marshmallows perched on top of silky sweet potatoes. However, no Thanksgiving meal would be complete without a giant scoop of stuffing! This version is studded with savory pork sausage, veggies cooked in butter, and tons of herbs. With a crisp, browned top this stunning stuffing will be the true hero of Thanksgiving. Think of it as a savory bread pudding!
What is the best bread for sausage stuffing?
Stuffing originated from a need to use up stale bread. That said, most different types of bread can be used for stuffing: white sandwich bread, French bread, challah, brioche, cornbread, or even hot dog buns will do in a pinch. Tangy sourdough and seed-filled multigrain bread might not be best.
If you're short on time, swap 22 cups of stale bread cubes for the oven-dried bread in this recipe. This recipe makes use of hearty white sandwich bread and French bread. The large chunks of crusty French bread hold their shape very nicely in the dish and help create a golden, crisp topping. White sandwich bread is surprisingly perfect for stuffing because it creates a soft, fluffy, pudding-like texture. Some recipes suggest adding an egg to bind the stuffing into a custard, but this bread eliminates the need.
What kind of sausage is best for sausage stuffing?
This recipe calls for plain pork breakfast sausage for its neutral seasonings. It would still be delicious with spicy Italian sausage, sage sausage, or even turkey sausage. Any breakfast sausages sweetened with maple is best saved for a convenient make-ahead breakfast casserole on those busy holiday mornings.
Should you put sausage stuffing in a turkey?
The USDA recommends cooking stuffing separately to avoid cross contamination. Plus, baking this sausage stuffing in a casserole dish allows the top to get perfectly golden brown and crunchy. You don't get that crispy goodness when you stuff a turkey!
Is stuffing better with or without eggs?
It depends on how you like your stuffing. "Thanksgiving dressing is a wildly personal thing," says Ree Drummond. Eggs can act as a binder in stuffing to make a more firm dish that you can almost slice in squares. With larger chunks of bread and sausage, this stuffing, however, is more light and crumbly.
Can sausage stuffing be made ahead?
It sure can! This is a great way to get ahead of the chaos on Thanksgiving. You can assemble the stuffing in a casserole dish, cover, and refrigerate it for up to two days before baking. Since it'll be chilled from the fridge, it'll need a little more time in the oven. Bake the stuffing covered for 15 minutes to heat it through, then bake uncovered for 20 to 30 minutes more until the top is golden.
How long does sausage stuffing last in the fridge?
Stored in an airtight container in the refrigerator, leftover stuffing will stay good up to three days. To reheat, cover the stuffing with foil and place it in a 325-degree oven until warmed through. Smaller portions can be reheated in the microwave.
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Ingredients
- 1
(1 1/2-lb.) loaf white sandwich bread
- 1
(12-oz.) loaf French bread
- 1 lb.
breakfast sausage
- 1/2 cup
salted butter
- 1
yellow onion, chopped
- 5
stalks celery, diced
- 2
cloves garlic, finely chopped
- 2 1/2 tsp.
kosher salt, plus more to taste
- 1 tsp.
freshly ground black pepper
- 1/2 cup
white wine
- 4 cups
chicken or turkey broth
- 1/4 cup
chopped fresh parsley
- 1 Tbsp.
chopped fresh sage
- 1 tsp.
ground thyme
Cooking spray
Directions
- Step 1Preheat the oven to 300°F.
- Step 2Cut all the bread into 3/4-inch cubes. Divide the bread between two baking sheets. Toast the bread in the oven until evenly dry, 35 to 40 minutes, stirring every 10 minutes. Allow to cool completely. Place the dry bread cubes in a very large bowl. Increase the oven temperature to 375°F.
- Step 3In a large skillet, cook the sausage over medium-high heat until brown and crumbly, 5 to 7 minutes. Remove the sausage to the bowl with the bread cubes. Do not wipe out the skillet.
- Step 4In the same skillet, melt the butter over medium heat until foaming. Add the onion, celery, garlic, salt, and pepper and cook until translucent, 3 to 4 minutes. Add the wine and cook until it is reduced by about half, 2 to 3 minutes. Add the broth, parsley, sage, and thyme, and stir.
- Step 5Slowly ladle the broth mixture onto the bread cubes, tossing the mixture frequently for even coverage. Taste for salt.
- Step 6Spray a large casserole pan with cooking spray. Spoon the dressing into the prepared casserole pan and/or the turkey cavity. Bake the casserole for 20 to 30 minutes until golden and crisp on top.
Tip: The bread can be toasted up to three days in advance. Allow the dried out bread to cool completely, then store in a zip-up bag or airtight container at room temperature until ready to use.
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