Sausage Stuffing

Ingredients

• 2.84 L (12 cups)country bread
• 454 g (1 lb)pork sausage with sage
• 75 g (⅓ cup)butter
• 225 g (1½ cups)red onion, finely chopped
• 2 stalkscelery, chopped
• 5 large clovesgarlic, minced
• 15 g (½ cup)flat-leaf parsley, chopped
• 15 ml (1 tablespoon)fresh sage, chopped
• 15 ml (1 tablespoon)fresh rosemary, chopped
• 10 ml (2 teaspoons)fresh thyme, leaves stripped from the stems
• 3.75 ml (¾ teaspoon), or more to tastesea salt
• 2.5 ml (½ teaspoon)freshly ground black pepper
• 60 ml (¼ cup)white cooking wine
• 530 ml (2¼ cups)low-sodium chicken stock
• 110 g (1 cup), optionaldried cranberries

Instructions

1. 1

   Preheat the oven

   Heat the oven to 204°C (400°F).

2. 2

   Toast the bread

   Cut the bread into pieces about 2.5 cm (1 inch) wide and spread them in one layer on a baking tray. Bake for 5 minutes, or until dry and toasted, then transfer to a very large bowl. Turn the oven down to 177°C (350°F).

3. 3

   Brown the sausage

   Meanwhile, cook the sausage in a large sauté pan over medium heat for about 10 minutes, breaking it up with a fork as it cooks, until browned and cooked through. Add it to the bread.

4. 4

   Soften the vegetables

   Keep the rendered fat in the pan, melt the butter in it, then add the onion, celery, garlic, parsley, sage, rosemary, thyme, salt and pepper. Sauté over medium heat for 10 minutes, until the vegetables have softened. Add the cooking wine, if using, or substitute stock, and let it reduce by half for about 4 minutes.

5. 5

   Combine the stuffing

   Stir in the stock and cranberries, then pour the mixture over the bread. Mix thoroughly with a wooden spoon until the liquid has been absorbed.

6. 6

   Bake and serve

   Transfer the stuffing to a 23 × 30 cm (9 × 12 inch) baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

What is sausage stuffing?

Stuffing is a seasoned bread mixture served as a side dish in American cooking, especially at holiday meals. It can be cooked inside poultry or baked separately in a dish, as it is here.

This version pairs pork sausage and aromatic herbs with dried cranberries. Toasting the bread first gives it structure, while the stock and pan juices soften it during baking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 9g protein, 15g carbs, 19g fat.

The bread and cranberries provide most of the carbohydrates, while the pork sausage and butter contribute much of the fat. Sausage also supplies protein. Balance a serving with vegetables and a lean protein such as roast turkey or chicken.

Why toast the bread first?

Dry bread: baking the pieces for 5 minutes helps them absorb the stock and vegetable mixture without immediately turning to mush. The brief toast also adds a little colour and flavour.

Even pieces: cutting the bread to roughly 2.5 cm (1 inch) wide helps it toast and soak more consistently. Arrange the pieces in a single layer as directed.

Building the savoury base

Sausage: cooking it until browned and breaking it up as it fries distributes the meat through the bread. Keep the rendered fat in the pan, as the recipe uses it along with butter to cook the vegetables.

Herbs and vegetables: onion, celery, garlic, parsley, sage, rosemary and thyme bring savoury flavour and fragrance. Give them the full 10 minutes to soften before adding the wine.

Getting the texture right

Liquid: stir the stock mixture through the bread until it has been absorbed. Mixing thoroughly helps avoid dry pockets alongside overly wet ones.

Finish: the top should be browned and the centre hot after 30 minutes in the oven. The bread should be tender, but still hold its shape.

The wine and cranberries

Cooking wine: the recipe adds it to the softened vegetables and reduces it by half, which concentrates its flavour. If you prefer not to use it, substitute stock as the method suggests.

Dried cranberries: these are optional and add a sweet-tart contrast to the savoury sausage and herbs. Stir them in with the stock so they are distributed through the dish.

Serving the stuffing

Serve the stuffing warm as a side with roast meat or other vegetables. Its rich sausage and butter base works well alongside simpler, lighter dishes.

For a holiday spread, bake it in the stated 23 × 30 cm (9 × 12 inch) dish and bring it to the table while the top is still browned.

Recipe notes & tips

• Cut the bread into similarly sized pieces so it dries evenly.
• Break up the sausage as it cooks to distribute it through the stuffing.
• Keep the sausage drippings in the pan, as instructed, when cooking the vegetables.
• Let the wine reduce by half before adding the stock.
• Mix the liquid through the bread until no dry patches remain.
• Check that the centre is hot before serving.

Variations

• Skip the cranberries: leave them out for a more purely savoury stuffing.
• Use stock instead: substitute chicken stock for the cooking wine as the method allows.
• Change the bread: use another sturdy country-style loaf, cut into pieces.
• Adjust the herbs: vary the balance of sage, rosemary and thyme to suit your taste.
• Add more salt: season to taste, keeping in mind that the sausage and stock also contribute savouriness.

Common mistakes to avoid

• Skipping the toast: the bread may turn too soft; bake it for 5 minutes until dried and toasted.
• Draining the sausage fat: the vegetables lose the pan drippings; keep them in the pan as directed.
• Crowding the sausage: it may not brown evenly; break it up as it cooks in the large pan.
• Adding the liquid too quickly: dry patches can remain; stir thoroughly until the bread has absorbed it.
• Serving before the centre is hot: bake for the full 30 minutes, until hot in the middle.

How to store

Refrigerate leftovers in a covered container once cooled and eat within 3–4 days. Reheat until hot throughout; add a little stock if the stuffing seems dry.

Frequently asked questions