Sausage Stuffing

Ingredients

• 15 ml (1 tablespoon)olive oil
• 85 g (6 tablespoons)butter
• 3 stalks, dicedcelery
• 1 large, choppedonion
• 454 g (1 lb)sausage meat
• 15 ml (1 tablespoon)fresh sage, finely chopped
• 5 ml (1 teaspoon)Bell's seasoning or dried thyme
• 60 ml (1/4 cup)fresh parsley, chopped
• To tastepepper
• 1.44 litres (6 cups) stuffing cubes, or 960 ml (4 cups) stuffing breadcrumbsstuffing cubes or stuffing breadcrumbs
• 480 ml (2 cups)chicken stock
• 1egg

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F).

2. 2

   Prepare the dish

   Grease a 23 × 36 cm (9 × 14-inch) baking dish with a little butter or cooking spray, then set it aside.

3. 3

   Cook the sausage

   If the sausage is in casings, remove them. Heat the olive oil in a large frying pan over medium-high heat and cook the sausage until browned and thoroughly cooked. Take it out of the pan and set it aside.

4. 4

   Soften the vegetables

   Drain the fat from the pan, add the butter, then cook the onion and celery until soft without letting them brown too much. If the pan becomes dry, add extra butter or a little water as needed.

5. 5

   Add the herbs

   Stir in the sage, Bell's seasoning or thyme, parsley and pepper.

6. 6

   Set out the bread

   Once the onion and celery are soft, remove the pan from the heat. Put the stuffing cubes or breadcrumbs in a large mixing bowl.

7. 7

   Combine the sausage

   Add the cooked sausage to the bread in the bowl.

8. 8

   Mix the vegetables

   Spoon the cooked onion, celery and herb mixture over the sausage and bread. Toss gently until the ingredients are evenly distributed.

9. 9

   Add the stock

   Pour the chicken stock over the mixture gradually, stirring gently. Stop when the bread is moist but not soggy.

10. 10

    Check the seasoning

    Taste the mixture and add more salt if needed.

11. 11

    Stir in the egg

    Drizzle the beaten egg over the stuffing and stir gently to combine.

12. 12

    Fill the dish

    Transfer the mixture to the prepared baking dish and spread it out evenly.

13. 13

    Bake until golden

    Cover the dish with aluminium foil and bake for about 30 minutes. Remove the foil and bake for another 10–15 minutes, until the top is golden and slightly crisp.

14. 14

    Rest before serving

    Take the stuffing out of the oven and leave it to sit for a few minutes before serving.

What is sausage stuffing?

American stuffing is a seasoned bread mixture traditionally served alongside a roast festive meal. It can be baked in a dish, as it is here, or cooked inside poultry.

Sausage gives this version a savoury, substantial base, while celery, onion and herbs bring familiar stuffing flavours. Baking it in a separate dish lets the top turn golden while the centre stays tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 567 calories, 16g protein, 37g carbs, 40g fat.

The bread supplies most of the carbohydrates, while the sausage and butter contribute much of the fat; the sausage and egg provide protein. Serve a moderate scoop alongside vegetables and a leaner main to balance the richness of the plate.

Choose the bread base

Stuffing cubes: these hold their shape and give the finished dish a chunkier texture.

Breadcrumbs: the recipe offers these as an alternative; they make a finer, more unified mixture. Add the stock gradually whichever option you use, since different bread products absorb liquid differently.

Build the savoury flavour

Sausage: brown it thoroughly in the olive oil before mixing it with the bread. Removing the casings first helps the meat break into smaller pieces.

Vegetables and herbs: cook the onion and celery until soft, then stir in the sage, parsley and Bell's seasoning or thyme. Keep the vegetables from browning too much so their flavour stays gentle.

Get the moisture right

Add the stock in stages rather than pouring it all in at once. The mixture should feel moist, but the bread should not be swimming in liquid.

Bread can vary in how much stock it takes up, so use its texture as your guide. The egg is mixed in after the stock to help bind the stuffing.

Bake for a tender centre

Cover the dish for the first 30 minutes of baking so the stuffing heats through without the top drying out too quickly.

Uncover it for the final 10–15 minutes. Look for a golden, slightly crisp surface, then let the dish rest for a few minutes before serving.

Serve it with

This rich side pairs well with roast turkey or chicken and simple vegetables such as green beans, carrots or Brussels sprouts.

For a plate with more contrast, serve it alongside a fresh, lightly dressed salad or vegetables with a little acidity.

Recipe notes & tips

• Remove sausage casings before cooking if the meat is not already loose.
• Drain the sausage fat before cooking the onion and celery in butter.
• Stir the bread mixture gently to help keep the cubes intact.
• Add the stock gradually and stop once the bread is moist.
• Leave the foil on for the first 30 minutes of baking.
• Rest the baked stuffing briefly so it is easier to serve.

Variations

• Use thyme: choose dried thyme instead of Bell's seasoning as listed in the recipe.
• Choose breadcrumbs: swap the stuffing cubes for 960 ml (4 cups) of stuffing breadcrumbs.
• Adjust the herbs: use the sage and parsley amounts as a starting point, then season to taste.
• Serve as a side: pair it with roast poultry and vegetables for a festive meal.

Common mistakes to avoid

• Over-browning the vegetables: cook the onion and celery until soft, taking care not to let them get too brown.
• Adding stock too quickly: pour it in gradually and stop when the mixture is moist, not soggy.
• Skipping the sausage browning: cook it until browned and fully cooked before combining it with the bread.
• Leaving the dish covered throughout: uncover it for the final 10–15 minutes so the top can brown.
• Serving straight from the oven: let the stuffing rest for a few minutes first.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until piping hot throughout; add a small splash of stock if the stuffing seems dry.

Frequently asked questions