The Best Sausage Stuffing Recipe
The best stuffing ever, this Sausage stuffing recipe is simple to make and can be assembled up to 24 hours in advance. Loaded with fresh herbs, sausage and vegetables, this side dish may even steal the show at your holiday dinner.
Servings: 12 servings
Cost: $13
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 extra large mixing bowl
- spatula
- 1 chef's knife
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 1 pound loaf country-style bread cut into 3/4 inch cubes approximately 4 cups bread cubes
- 1/2 pound sliced bacon cut crosswise into 1/2 inch pieces
- 2 large vidalia onions chopped
- 3 celery ribs chopped
- 1 pound bulk pork sausage mild or spicy
- 1/4 cup bourbon
- 1 1/2 cups half and half
- 1 cup turkey stock or low sodium chicken broth
- 2 large eggs
- 8 ounces jarred chestnuts crumbled
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat oven to 350 degrees and grease a shallow baking dish (2 1/2 to 3 quart).
- Spread the bread cubes in an even layer on a baking sheet and bake until completely dry, approximately 20-25 minutes. Set aside to cool in the pan on a rack.
- While the bread bakes, cook the bacon in a large heavy skillet over med-high heat until crisp. Using a slotted spoon, transfer the bacon to a large bowl and set aside.
- Pour off all but 2 tablespoons bacon grease from the skillet and add the onions to the pan. Saute the onions over med-high heat stirring until softened, approximately 10 minutes. Add the celery and continue stirring and scraping up any brown bits, approximately 3 minutes. Add the vegetables to the bowl with the bacon and set aside.
- Add the sausage to the pan and cook over med-high heat, stirring and breaking up the sausage with a fork. Continue cooking until the meat is cooked through and no longer pink, approximately 8-10 minutes and transfer to the onion mixture.
- Pour off any fat from the skillet and add the bourbon off the heat before returning the pan to the heat. Return the pan to the heat and deglaze the pan by simmering over medium heat scraping the bottom of the pan to release the brown bits, 1 minute. Add the bourbon to the sausage/onion mixture in the bowl.
- Increase the oven temperature to 375.
- Soak the bread cubes in half and half in a large bowl being sure to toss frequently until all the liquid is absorbed, approximately 15 minutes. Stir the bread into the sausage mixture.
- In a large measuring cup, whisk together the stock and eggs and add to the stuffing mixture. Stir in the chestnuts, herbs, salt and pepper until thoroughly combined.
- Transfer the stuffing to the prepared baking dish and cover tightly with foil. Bake in the upper third of the oven for 20 minutes. Remove the foil and continue baking for approximately 20 minutes, or until the top is golden brown and crisp and the center reaches 165°F.
Notes
- Bread: Use approximately 1 pound of country-style white bread, cut into 3/4-inch cubes. Sourdough, French bread, challah, or brioche can also be used. Dry the cubes thoroughly before assembling.
- Make Ahead: Dry bread cubes up to 10 days in advance and store in an airtight container. Assemble the stuffing up to 24 hours before baking, cover tightly, and refrigerate.
- Baking from the Refrigerator: Let the covered dish sit out briefly while the oven preheats. Bake as directed, allowing additional time if needed until the center reaches 165°F.
- Bourbon Substitute: Replace the bourbon with chicken or turkey stock, if preferred.
- Chestnuts: Jarred, cooked chestnuts can be omitted for a more traditional sausage stuffing.
- Storage: Refrigerate leftovers promptly in an airtight container for up to 3 days.
- Freezing: Freeze cooked stuffing in an airtight freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Cover with foil and warm at 350°F until heated through to 165°F. Add a splash of broth if the stuffing seems dry.
- For Crispier Stuffing: Use a shallow baking dish and remove the foil for the final portion of baking.
Nutrition
Serving: 0g | Calories: 310kcal | Carbohydrates: 34g | Protein: 10g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 51mg | Sodium: 520mg | Potassium: 363mg | Fiber: 3g | Sugar: 7g | Vitamin A: 386IU | Vitamin C: 15mg | Calcium: 116mg | Iron: 2mg