Whether it’s a holiday or just an average Tuesday, this Sausage Stuffing will fill you with comforting, satisfying goodness.
I don’t think it’s controversial to say that Thanksgiving is the ultimate foodie holiday. I’d hear the argument that this feasting holiday is really about celebrating togetherness and gratitude—but what brings everyone to the same table? When people gather together for a Thanksgiving celebration, one thing’s for certain: they’ve got a craving for delicious home-cooked food!
Along with the glistening golden turkey and creamy mashed potatoes, stuffing is a staple of virtually every Thanksgiving dinner. But instead of just using stale bread, herbs, and broth, what if you added something else that’s tasty—perhaps some sausage? It’s an easy way to make a meal out of this traditional side.
And don’t think you need to put in all the effort of a grand Thanksgiving feast to get a pan of stuffing on the table. Even if it’s nowhere near the Thanksgiving season, making a pan of this tasty sausage stuffing is a great way to evoke those cozy holiday vibes in an easy one-pan dish that’s perfect any time of year.
Is This Sausage Stuffing Healthy?
Pork sausage doesn’t have a great reputation in the healthy eating community because it contains lots of saturated fat and is calorically-dense. In addition to the pork sausage, the butter adds a fair amount of fat, and instead of draining the sausage drippings in this recipe, you cook the veggies in it. Plus, people on a low-carb or gluten-free diet won’t be keen on using so much bread. But ultimately, stuffing is comfort food, and I would argue that it’s good for your mental health when eaten in moderation.
If you’re yearning for a comforting dish but want to reduce the fat content of this recipe, try using ground turkey or chicken instead of pork sausage as a leaner alternative. You could also get rid of the butter and use a healthier oil, like olive or avocado, to reduce saturated fat. You might also want to consider whole-grain bread cubes to ensure you’re getting extra fiber in your diet, or use gluten-free bread instead.
How To Keep Your Stuffing Moist
If you’ve made stuffing dishes before, and they’ve turned out a bit on the dry side, chances are you’re not giving your bread enough liquid. While you don’t want too much moisture (which will make your bread soggy), a good stuffing needs just enough broth to stay moist. This is why stale bread is recommended in this recipe because it’s more likely to absorb a ton of flavors from your liquids without making everything mushy.
It’s also a good idea (though not essential) to give your bread 10 to 15 minutes to absorb all the liquid before popping everything in the oven for baking. In the same vein, prepare to wait about 10 minutes after the stuffing comes out of the oven to start serving it, in order to give the dish a chance to set.
If you’re still struggling with dry sausage stuffing, you could try covering your baking pan with aluminum foil for the first 20 minutes of baking to help retain moisture before removing the cover to create a crisp top.
How Do I Store Leftovers?
Store leftover sausage stuffing in an airtight container and keep it in the fridge for up to 3 days. For longer storage, transfer leftovers to freezer-safe containers or ziplock bags and freeze for up to 3 months. Thaw it in the fridge overnight before reheating in the oven. You might have to add a bit of broth as you reheat your stuffing.
Serving Suggestions
Stuffing is one of those foods eternally linked with holiday celebrations, particularly Thanksgiving. So, it’s no surprise that sausage stuffing works well as a side with poultry, like a roasted turkey or an Air-Fryer Whole Chicken. You could even use this stuffing as the filling for your Thanksgiving turkey!
However, sausage stuffing stands on its own as a filling meal, and it works well as a main course with a light side, like a Kale Salad With Cranberries. You could also whip up some Roasted Vegetables or put on a pot of Carrot Soup for healthy and flavorful sides that complement your sausage stuffing.
Oh yeah, and don’t forget to serve plenty of Homemade Cranberry Sauce next to your sausage stuffing. It’s a wildly underrated combination!
Ingredients
- 1 pound ground pork sausage
- 1 tablespoon unsalted butter
- 1 large onion diced
- 1 cup diced celery
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 8 cups day-old bread cubes
- 2 tablespoons mixed fresh chopped herbs parsley, thyme, rosemary, sage
- 2 cups low-sodium chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, cook the sausage over medium heat until browned and no longer pink, approximately 6 minutes. Transfer the cooked sausage to a bowl, leaving the sausage drippings in the pan.
- Add butter to the skillet with the drippings and melt over medium heat. Add the onion, celery, and garlic, and cook until softened, about 5 minutes. Stir in the poultry seasoning and black pepper.
- In a large bowl, combine the bread cubes, cooked sausage, and vegetable mixture. Add the fresh herbs and toss to mix.
- Gradually pour in the chicken broth, stirring until the bread is moistened. You may not need all the broth, so add it slowly and mix well between additions, until the desired consistency is reached.
- Transfer the stuffing to a greased 2-quart baking dish, and bake uncovered for 30-35 minutes, or until the top is golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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