Stuffing Recipe

This Sausage Stuffing Recipe is made with Kaiser rolls, eggs, onions, parmesan cheese, Italian sausage, milk, and baked to perfection.

Sausage stuffing has a rich culinary history that can be traced back to ancient times. The concept of using bread and meat as a stuffing can be found in many cultures around the world. In ancient Rome, a dish called "farce" was made with seasoned bread and meat, and it was used as a filling for poultry and other meats. Stuffing made with bread, meat, and spices became a popular dish for feasts and celebrations in medieval Europe.

In the United States, sausage stuffing has become a staple of Thanksgiving and Christmas meals, where it is often used as a stuffing for roasted turkey or served as a side dish. It is typically made with ground sausage, which can be pork sausage, Italian sausage, or any other type of sausage. The sausage is cooked and combined with bread cubes, vegetables such as onions and celery, and a blend of herbs and seasonings to create a flavorful mixture. Chicken or vegetable broth is often added to moisten the stuffing, and the mixture is then baked until golden and crispy.

If you love this Thanksgiving recipe, feel free to try my Cranberry Whiskey Sour and my Cranberry Sauce.

Jump to:

• What is Homemade Stuffing made of?
• Why you will love this recipe
• Sausage Stuffing Recipe Ingredients
• How to make this Sausage Stuffing Recipe
• What to serve with Sausage Stuffing
• Does all stuffing need eggs?
• Substitutions
• Sausage Stuffing Recipe Variations
• Equipment
• How to store Sausage Stuffing
• Sausage Stuffing Recipe Top tips
• Sausage Stuffing Recipe
• Food safety

What is Homemade Stuffing made of?

Homemade stuffing is a comforting and versatile dish crafted from a combination of staple ingredients. At its core, it features bread, often in the form of cubed or torn pieces, providing a hearty base. The bread is complemented by a liquid component, which can include chicken or vegetable broth, turkey drippings, or a blend of broth and melted butter, contributing moisture and flavor.

Aromatics such as onions, celery, and garlic add depth, while a harmonious blend of herbs like sage, thyme, rosemary, and parsley infuses the stuffing with aromatic richness. The beauty of homemade stuffing lies in its adaptability, allowing for personal preferences and regional variations, making it an essential and beloved side dish, especially during festive occasions and family gatherings.

Why you will love this recipe

• Rich and Robust Flavors: Our Italian Sausage Stuffing is a flavor-packed delight that combines the bold and savory essence of Italian sausage with the aromatic blend of onions, Parmesan cheese, and a carefully curated selection of spices. Each mouthful is a burst of rich, satisfying taste.
• Textural Harmony: Experience the perfect marriage of textures as the moistness of the bread, soaked in a delectable mixture of eggs and milk, contrasts with the crispy, golden-brown exterior. It's a symphony of textures that adds an extra layer of enjoyment to every bite.
• Versatile and Crowd-Pleasing: Whether you're preparing for a festive holiday feast or a cozy family dinner, this stuffing is a versatile side dish that complements a variety of main courses. It's a crowd-pleaser that can turn an ordinary meal into a culinary celebration.

Sausage Stuffing Recipe Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Kaiser rolls or baguette
• Eggs
• Olive oil
• Onions
• Celery
• Parmesan cheese
• Rosemary
• Parsley
• Poultry seasoning
• Italian sausage
• Milk

See recipe card for Sausage Stuffing Recipe quantities.

How to make this Sausage Stuffing Recipe

What to serve with Sausage Stuffing

• Roasted Turkey or Chicken: Sausage stuffing is a classic pairing with roasted turkey or my Buttermilk Roasted Chicken, making it a perfect side dish for Thanksgiving or Christmas meals. The savory flavors of the sausage stuffing complement the tender and juicy meat of roasted poultry, creating a delicious and satisfying combination.
• Roast Pork: Sausage stuffing also pairs well with roast pork, whether it's a pork loin, pork tenderloin, or a pork roast. The richness of the sausage stuffing can complement the succulent pork flavors, making it a complementary side dish that adds depth and heartiness to the meal.
• Lamb Roast: If you're a fan of lamb, sausage stuffing can be a delicious accompaniment to a lamb roast. The bold flavors of the sausage can complement the unique flavors of lamb, creating a tasty and memorable combination.
• Muffins: Check out these Chocolate Pumpkin Muffins for Thanksgiving dessert.

Does all stuffing need eggs?

No, not all stuffing recipes require eggs. While eggs are a common ingredient in many stuffing recipes, they serve the purpose of binding the ingredients together and adding moisture. Some options include using vegetable or chicken broth, melted butter, or a combination of these. Additionally, ingredients like applesauce, yogurt, or even certain fruits can contribute moisture to the stuffing mixture without the need for eggs.

Substitutions

• Bread: Like I said, the secret to making the best stuffing is using Kaiser rolls. You could opt for regular sliced bread, but it is SO much better with the Kaiser rolls!
• Eggs: I used cage free, organic eggs. Use the best quality eggs for the best quality dish.
• Onions: I used yellow onions although you can use white onions as well.
• Parmesan cheese: I used premade grated parmesan cheese but if you want to make a delicious dish you can grate a block of parmesan yourself using a blender. It’s extra work but totally worth it.
• Poultry seasoning: I love using poultry seasoning because it pairs well with the turkey. You could use Italian seasoning as well.
• Sausage: You can use Italian or Luganica sausage. I used a mix of Italian sweet and hot sausage. I love it!
• Milk: I used regular whole milk although you can use fat free or any kind of milk to moisten the bread.

Sausage Stuffing Recipe Variations

• Mediterranean Style Stuffing: Incorporate Mediterranean flavors by adding ingredients such as diced tomatoes, Kalamata olives, feta cheese, and fresh herbs like oregano and thyme to your stuffing. This will add a tangy, salty, and herby twist to your stuffing.
• Tex-Mex Style Stuffing: Give your stuffing a Tex-Mex twist by adding ingredients such as diced bell peppers, jalapenos, black beans, corn, and taco seasoning. Top with shredded cheese and cilantro for a flavorful and spicy stuffing with a Mexican flair.
• Bacon and Leek Stuffing: Add smoky and savory flavors to your stuffing by incorporating crispy bacon and sautéed leeks. The bacon adds a salty and smoky taste, while the leeks add a sweet and mild onion-like flavor.
• Wild Rice and Mushroom Stuffing: Swap out some or all of the bread cubes with cooked wild rice for a unique and hearty stuffing. Sauté mushrooms, onions, and garlic in butter, and then mix with the wild rice and other stuffing ingredients for a flavorful and textured stuffing.

Equipment

• Mixing Bowl: A large mixing bowl will be needed to combine all the ingredients for the stuffing, including the bread cubes, sausage, vegetables, herbs, and other seasonings.
• Knife and Cutting Board: You will need a sharp knife and a cutting board to chop and prepare the vegetables, herbs, and sausage for the stuffing.
• Sauté Pan or Skillet: A sauté pan or skillet will be used to cook the sausage and vegetables before adding them to the stuffing mixture.
• Baking Dish: A baking dish or casserole dish will be needed to bake the stuffing in the oven. The size of the dish will depend on the quantity of stuffing you are making.
• Spoon or Spatula: You will need a spoon or spatula for mixing and transferring the stuffing mixture to the baking dish.
• Oven: You will need an oven to bake the stuffing until it is cooked through and golden brown on top.

How to store Sausage Stuffing

• Refrigeration: If you have leftover sausage stuffing that you want to store, place it in an airtight container or wrap it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days. Make sure the stuffing is completely cooled before storing it in the refrigerator.
• Freezing: Sausage stuffing can also be frozen for longer-term storage. To freeze sausage stuffing, wrap it tightly with plastic wrap or aluminum foil, or place it in an airtight container or freezer-safe bag. Label the container or bag with the date and contents for easy reference. Sausage stuffing can be frozen for up to 2-3 months.
• Reheating: To reheat refrigerated or frozen sausage stuffing, preheat your oven to 350°F (175°C). If frozen, thaw the stuffing in the refrigerator overnight before reheating. Place the stuffing in a baking dish, cover it with foil, and bake for 20-25 minutes until heated through. Remove the foil and bake for an additional 5-10 minutes to crisp up the top if desired.
• Use safe food handling practices: When storing sausage stuffing, make sure to follow safe food handling practices to prevent foodborne illness. Always store cooked stuffing in a clean container or wrap it tightly with food-safe materials. Store it in the refrigerator or freezer at the appropriate temperatures to prevent spoilage. When reheating, make sure to thoroughly heat the stuffing to an internal temperature of 165°F (74°C) to ensure it is safe to eat.

Sausage Stuffing Recipe Top tips

• Choose the right bread: The type of bread you use for the stuffing can greatly affect its texture and flavor. It's best to use a sturdy bread, such as sourdough, French bread, or a rustic loaf, that can hold up to the moisture from the sausage and other ingredients. Avoid using soft or overly processed bread, as it may become mushy in the stuffing.
• Brown the sausage: Browning the sausage before mixing it with the other stuffing ingredients adds depth of flavor and helps to render out excess fat. It also helps to ensure that the sausage is fully cooked before baking the stuffing in the oven.
• Use quality sausage: Choose a high-quality sausage for the best flavor in your stuffing. You can use sweet or spicy sausage, depending on your preference. If you prefer, you can also make your own sausage from scratch using ground meat and your favorite seasonings.
• Sauté the vegetables: Sautéing the vegetables such as onions, celery, and carrots before adding them to the stuffing mixture can enhance their flavor and help to soften them. This step also helps to remove excess moisture from the vegetables, preventing the stuffing from becoming too soggy.
• Season well: Don't be shy with the herbs and spices! Season your stuffing generously with herbs like sage, thyme, and rosemary, as well as salt and pepper, to add depth and complexity to the flavor. You can also add other seasonings like garlic, paprika, or dried fruit for additional flavor.
• Add moisture as needed: The amount of moisture needed in the stuffing can vary depending on the type of bread used and personal preference. If your stuffing seems too dry, you can add some chicken or vegetable broth, melted butter, or even apple cider to moisten it. Be careful not to add too much liquid, as it can make the stuffing too soggy.
• Don't overmix: When combining the stuffing ingredients, be gentle and avoid overmixing. Overmixing can result in a dense and heavy stuffing. Mix just until all the ingredients are evenly distributed.
• Adjust baking time and temperature: The baking time and temperature may vary depending on the recipe and the size of the baking dish. Be sure to follow the recipe instructions for the recommended baking time and temperature, but also keep an eye on the stuffing as it bakes. If the top is browning too quickly, you can cover it with foil to prevent over-browning.
• Let it rest: Allow the sausage stuffing to rest for a few minutes after baking to set and cool slightly before serving. This will help the flavors to meld together and make it easier to slice or spoon out.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.