Sausage Stuffing
I don’t know about you, but for me the ONE thing I crave most on Thanksgiving is this stuffing with sausage! Sure, the turkey and gravy are all great too, and yes, even the vegetables and cranberry sauce. But personally, no Thanksgiving is complete without the homemade sausage stuffing, and this recipe never disappoints. This is the stuffing I make every Thanksgiving along with my dry brine Turkey and this delicious Cranberry and Pear Sauce. If you need a gluten-free stuffing, this Cornbread Stuffing is perfect. See more Thanksgiving Recipes to go with your turkey this year!
Ingredients
Bread Cubes: whole wheat French bread or baguette are used. You can also use sour dough or a rustic loaf. Butter: whipped butter, salted butter, unsalted butter, vegan butter or even olive oil can be used Vegetables: diced yellow onion and diced celery, from about 4 celery stalks Sausage: sweet Italian sausage, chicken or turkey is used but you can also use pork sausage if you prefer. Fresh herbs: fresh sage and fresh thyme are used. If you wish, add some fresh flat-leaf parsley or fresh chopped rosemary for more flavor. Broth: homemade chicken stock or turkey stock can be used or store bought reduced sodium chicken broth Spices: I use salt and freshly ground black pepper, to taste. You can also add some poultry seasoning.
How To Make Sausage Stuffing
Variations
If you can’t find a good Italian chicken sausage, turkey sausage would also be great. If you prefer to use pork sausage, feel free to swap it out. Calories will increase. I don’t use egg in this recipe, but if you want to add one as a binder, you can. If you want to add a touch of sweetness, add dried cranberries or apples.
Storage and Leftovers
Store leftovers in an airtight container for up to 4 days. You can also freeze for up to 3 months.
More Thanksgiving Side Dishes:
Mashed Potatoes Spinach Gratin Roasted Green Beans with Caramelized Onions Pumpkin Mac and Cheese with Roasted Veggies Stuffing Muffins
Photography by Sarah Fennel.
