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Sausage Stuffing Recipe

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3.9 from 15 reviews

This Sausage Stuffing recipe combines tender turkey sausage, crisp apple, aromatic herbs, and toasted bread cubes baked to golden perfection. A comforting side dish perfect for holiday meals or any special family dinner, balancing savory, sweet, and nutty flavors with a creamy texture.

Ingredients

Bread

  • 8 heaped cups plain white bread, crust on, cut into 2.5cm (1″) cubes (~600g/1.2lb)

Meat

  • 500g (1 lb) turkey sausages, good quality

Dairy

  • 50g (3 tbsp) unsalted butter
  • 1/3 cup (85 ml) heavy/thickened cream (low fat okay)
  • 30g (2 tbsp) unsalted butter, melted (extra for brushing)

Produce

  • 1/2 onion, finely diced
  • 1 large celery stalk, sliced 3mm (1/8″) thick
  • 1 granny smith apple, skin on, diced into 0.5 cm (1/5″) cubes
  • 1 tbsp fresh sage, finely chopped
  • 1 tsp fresh thyme leaves
  • Thyme leaves, small sage leaves, chopped parsley (optional garnish)

Nuts & Broth

  • 1/3 cup pecans, roughly chopped
  • 1 cup (250 ml) low sodium chicken stock/broth

Seasoning

  • 1/4 tsp kosher salt
  • 1/4 tsp pepper

Instructions

  1. Preheat oven: Preheat your oven to 180°C/350°F (160°C fan-forced) to prepare for toasting the bread and baking the stuffing.
  2. Toast bread: Spread the bread cubes evenly on a baking tray. Bake for about 8 minutes until lightly toasted with a pale golden color, soft inside but crispy outside. Transfer the toasted bread to a large mixing bowl.
  3. Cook sausage: Heat about 1 teaspoon of butter in a large skillet over high heat. Add the turkey sausages, breaking them up as they cook until browned with some golden bits. Pour the cooked sausage and all rendered fat over the toasted bread.
  4. Sauté vegetables: Turn the skillet heat to medium and add the remaining butter. Once melted, add the onion and cook for 2 minutes until softened. Add the celery and apple; cook for another 3 minutes, stirring occasionally.
  5. Simmer mixture: Add the pecans, chicken stock, cream, chopped sage, thyme, salt, and pepper to the skillet. Stir well and bring to a simmer. Cook for 2 minutes to meld the flavors, then pour this mixture over the sausage and bread in the bowl. Mix thoroughly to coat all bread cubes evenly, using your hands if needed.
  6. Adjust seasoning: Taste the mixture and add additional salt if necessary, depending on the saltiness of the sausage.
  7. Bake stuffing: Transfer the mixture into a 2-litre (2 quart) baking dish. Cover with foil and bake in the oven for 40 minutes.
  8. Brown topping: Remove the foil and brush the top of the stuffing with extra melted butter if desired. Broil or grill on high for 2 to 4 minutes until the top is nicely browned and crisp—watch it closely to avoid burning.
  9. Serve: Serve the stuffing warm, garnished with chopped parsley, fresh thyme leaves, or small fresh sage leaves if desired.

Notes

  • Use good quality turkey sausages for best flavor.
  • Lightly toasting the bread prevents sogginess and adds texture.
  • Including the rendered sausage fat adds flavor and richness.
  • Use low sodium chicken stock to control salt levels.
  • Broiling at the end adds a deliciously crispy, golden crust.
  • Feel free to substitute pecans with walnuts or omit nuts if preferred.
  • This stuffing can be prepared a day ahead and baked fresh when needed.

Find it online: https://lauracooks.com/sausage-stuffing-recipe/