Description
This classic Sausage Stuffing recipe features savory Italian sausage, sautéed vegetables, and toasted sourdough bread cubes baked to golden perfection. It's a hearty and flavorful side dish perfect for holiday dinners or any special occasion.
Ingredients
Bread
- 1 pound sourdough loaf (or gluten free bread of choice)
- 1 tbsp olive oil
Vegetables
- 2 cups finely diced onion
- 4 cloves garlic (minced)
- 3 stalks celery (chopped into small pieces)
- 10 oz brown mushrooms (cut in half and then sliced into small pieces)
- ½ tsp salt
- ½ tsp pepper
Sausage Mix
- 2 pounds Mild Italian Sausage (removed from casings)
- ⅓ cup melted butter
- 3 eggs (whisked)
- 2 cups chicken stock
- 3 tsp poultry seasoning
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for toasting the bread cubes and baking the stuffing.
- Toast Bread Cubes: Cut the sourdough bread into 1-inch cubes. Spread the cubes in a single even layer on 1-2 large baking sheets. Bake for 20-25 minutes until the cubes are firm and lightly toasted. Remove and transfer to a large mixing bowl.
- Sauté Vegetables: Heat olive oil in a large pot over medium-high heat. Add diced onion, minced garlic, chopped celery, and sliced mushrooms. Season with salt and pepper. Sauté for 8-10 minutes until the vegetables become tender and fragrant. Transfer this mixture to the bowl with the toasted bread.
- Cook Sausage: In the same pot, add the sausage meat. Cook over medium heat for 5-6 minutes, breaking the sausage apart with a wooden spoon until fully cooked. Transfer the sausage to the bowl with the bread and vegetables.
- Combine Ingredients: To the bowl containing bread, vegetables, and sausage, add melted butter, whisked eggs, chicken stock, and poultry seasoning. Mix thoroughly to evenly combine all ingredients.
- Bake Stuffing: Grease a 9x13 inch baking dish. Transfer the stuffing mixture into the dish, spreading it evenly. Bake in the preheated oven for 25 minutes until the top is golden brown and the stuffing is cooked through.
Notes
- Using sourdough bread adds a tangy flavor, but gluten-free bread can be used as a substitute.
- Make sure to sauté the vegetables until tender to enhance their sweetness and depth of flavor.
- Breaking up the sausage finely ensures even mixing and stuffing texture.
- For a crispier topping, you can broil the stuffing for an additional 2-3 minutes after baking—watch carefully to prevent burning.
- Leftover stuffing can be refrigerated for up to 3 days or frozen for up to 3 months.
