Description
This classic Sausage Stuffing recipe combines flavorful pork sausages, toasted white bread cubes, and a medley of sautéed vegetables, nuts, and fresh herbs. Moist and savory with a golden crisp top, it’s a perfect side dish to holiday meals or any comforting dinner.
Ingredients
Scale
Bread
- 8 heaped cups plain white bread, crust on, cut into 2.5cm / 1” cubes (~600g/1.2lb)
Sausage and Butter
- 500g / 1 lb pork sausages, good quality
- 50g / 3 tbsp unsalted butter
- 30g / 2 tbsp butter, melted (extra for brushing)
Vegetables and Fruits
- 1/2 onion, finely diced
- 1 large celery stalk, sliced 3mm / 1/8” thick
- 1 granny smith apple, skin left on, diced into 0.5 cm / 1/5” cubes
Nuts and Liquids
- 1/3 cup pecans, roughly chopped
- 1 cup (250 ml) chicken stock/broth, low sodium
- 1/3 cup (85 ml) heavy / thickened cream (low fat also okay)
Herbs and Seasonings
- 1 tbsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1/4 tsp kosher cooking salt
- 1/4 tsp black pepper
Optional Garnish
- Thyme leaves, small sage leaves, chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan-forced) to get it ready for toasting the bread and later baking the stuffing.
- Toast Bread: Spread the bread cubes on a baking tray, packed closely is fine, and bake for 8 minutes until lightly toasted with a pale golden color, soft inside but crispy outside. Transfer toasted bread into a large bowl.
- Cook Sausage: Heat about 1 tsp butter in a large skillet over high heat. Once melted, add the sausages, breaking them up as they cook. Cook until browned with golden bits, then pour all sausages and rendered fat over the toasted bread.
- Sauté Vegetables and Fruit: Reduce the skillet heat to medium and add the remaining butter. Once melted, sauté the diced onion for 2 minutes, then add celery and apple, cooking for an additional 3 minutes until softened.
- Simmer Mixture: Add the pecans, chicken stock, cream, fresh sage, thyme, salt, and pepper to the skillet. Stir and bring to a simmer, cooking for 2 minutes to meld flavors. Pour this mixture over the bread and sausage, mixing thoroughly to coat all bread pieces — use your hands if needed for even distribution.
- Taste and Adjust Seasoning: Taste the stuffing mixture and add more salt if needed depending on the sausage saltiness.
- Bake Stuffing: Transfer the stuffing into a 2-litre (2-quart) baking dish. Cover with foil and bake for 40 minutes.
- Brown the Top: Remove the foil, optionally brush the top with extra melted butter, then broil or grill on high for 2 to 4 minutes until the top is nicely browned. Watch carefully during this step to prevent burning.
- Serve: Serve the stuffing warm, garnished with fresh parsley, thyme, or small sage leaves if desired.
Notes
- Use good quality pork sausages for maximum flavor.
- Keeping the bread crust on helps texture by adding a slight crunch.
- Pecans add a lovely nutty crunch; walnuts can be a substitute.
- This stuffing can be prepared a day ahead and refrigerated before baking.
- Use low sodium chicken stock to control saltiness in the stuffing.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: sausage stuffing, holiday stuffing, pork sausage recipe, bread stuffing, savory side dish, Thanksgiving recipe
