Description
This classic Sausage Stuffing recipe combines savory sweet Italian sausage, aromatic onions and celery, and perfectly toasted bread cubes, soaked in flavorful chicken broth and seasoned with poultry spices. Baked until golden and moist, it’s a comforting side dish that complements holiday meals or any hearty dinner.
Ingredients
Scale
Vegetables
- 1 cup small-chopped onion (125 g)
- 1 cup small-chopped celery (110 g, about 2 ribs)
Meat
- 1 lb sweet Italian sausage (453 g)
Dairy
- 3 tablespoons salted butter (28 g)
Seasonings & Liquids
- 2 teaspoons poultry seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ¾ cups chicken broth (414 ml)
Bread
- 8 cups dried bread cubes, plain/unseasoned (320 g)
Instructions
- Preheat oven and prepare dish: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 2-quart casserole dish with butter to prevent sticking and set it aside.
- Sauté vegetables: Melt 3 tablespoons of salted butter in a medium-sized skillet over medium heat. Once melted, add the chopped onion and celery and cook them, stirring occasionally, until they become softened and fragrant, about 5 minutes.
- Cook sausage: Add 1 pound of sweet Italian sausage to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 7-8 minutes.
- Season the mixture: Stir in 2 teaspoons poultry seasoning, ½ teaspoon salt, and ½ teaspoon pepper, mixing thoroughly to evenly distribute the spices.
- Add broth: While stirring, slowly drizzle in 1 ¾ cups of chicken broth, ensuring the mixture combines well and the sausage and vegetable mixture is moist.
- Combine with bread cubes: Place 8 cups of dried, plain bread cubes into a large mixing bowl. Remove the skillet from heat and pour the sausage mixture evenly over the bread cubes. Gently stir to moisten all the bread without mashing it.
- Bake the stuffing: Transfer the moistened bread mixture to the prepared casserole dish, spreading it evenly. Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Then uncover and bake uncovered for an additional 5 minutes until the top is lightly golden and the stuffing is heated through. Serve warm.
Notes
- You can substitute hot Italian sausage for a spicier version.
- If plain bread cubes are unavailable, make your own by cutting bread into ½ inch pieces and baking at 300 degrees Fahrenheit (150 Celsius) until dry and crisp, stirring occasionally.
- When using seasoned breadcrumbs, omit the poultry seasoning to avoid over-seasoning.
- For make-ahead convenience, prepare the stuffing up to combining bread and sausage mixture, cover tightly, and refrigerate for up to 2 days before baking. It may take slightly longer to bake from cold.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To freeze, fully bake the stuffing, cool completely, wrap tightly, and freeze for several months. Thaw overnight in the fridge before reheating covered at 325 degrees Fahrenheit (160 Celsius) until warmed through.
- This stuffing is not recommended for cooking inside a turkey due to moisture and cooking time concerns.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
