Sausage Stuffing Recipe

Ingredients

• 57 g (4 tbsp)unsalted butter
• 680 g (24 oz)sweet Italian sausage, removed from its casings
• 300 g (2 cups)diced onion
• 200 g (2 cups), cut into 6 mm (¼-inch) dicediced celery
• 1.25 ml (¼ tsp), plus more as neededDiamond kosher salt
• 300 g (2 cups)peeled and diced Granny Smith apples
• 150 g (1 cup), soaked in hot water for 5 minutesdried cranberries
• 20 ml (4 tsp)chopped fresh herbs, such as sage and thyme
• 830 ml (3½ cups)chicken or turkey stock
• 680 g (24 oz; 8 cups)bread stuffing mix, such as Boudin or Pepperidge Farm

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F).

2. 2

   Brown the sausage

   Melt the butter in a large frying pan over a medium heat. Add the sausage and break it into small pieces with the back of a wooden spoon. Cook until browned and cooked through, 3 to 4 minutes.

3. 3

   Soften the vegetables

   Add the onion, celery and kosher salt, then reduce the heat to medium-low. Cook until the onion is soft and translucent.

4. 4

   Add fruit and stock

   Stir in the apples, soaked cranberries and chopped herbs. Pour in the stock, scraping the browned bits from the bottom of the pan.

5. 5

   Mix in the bread

   Take the pan off the heat and stir in the bread stuffing mix. Taste and add salt and pepper as needed. If the mixture seems too dry, stir in more stock.

6. 6

   Bake until golden

   Transfer the mixture to a buttered 23 × 33 cm (9 × 13-inch) baking dish and cover tightly with foil. Bake for about 30 to 40 minutes, until the centre reaches 74°C (165°F). Remove the foil and bake for about 15 minutes more, until the top is golden brown.

What is sausage stuffing?

American stuffing is a seasoned bread mixture often served alongside roast poultry, especially at Thanksgiving. It may be baked in a separate dish, as it is here, rather than cooked inside the bird.

This version pairs sweet Italian sausage with tart Granny Smith apple, cranberries and fresh herbs. Stock moistens the bread, while uncovered oven time gives the top a golden finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 635 calories, 20g protein, 72g carbs, 29g fat.

The bread stuffing mix supplies most of the carbohydrates, while butter and sausage contribute much of the fat. Sausage is also the main source of protein; serve a moderate scoop with vegetables and roast poultry or another lean main to balance the plate.

Build a savoury base

Sausage: breaking it into small pieces helps it brown evenly and distribute through the bread. Cook it through before adding the vegetables.

Onion and celery: these soften in the sausage and butter, adding a savoury base without needing to brown heavily. The onion is ready when translucent.

Balance the sweet notes

Apple: Granny Smith holds a pleasant tartness against the rich sausage and buttery bread. Peel and dice it before adding so it is ready to mix in.

Cranberries: soaking them in hot water for 5 minutes softens them before baking. Drain them before stirring them into the pan.

Get the moisture right

Stock: pour it into the pan after the fruit and herbs, scraping up the browned bits for extra savoury flavour. The bread should be moistened rather than swimming in liquid.

Bread mix: fold it in off the heat, then check the texture before transferring everything to the dish. Add a little more stock if the mixture looks dry.

Bake for a soft centre and crisp top

Covered baking: keep the dish tightly covered for the first 30 to 40 minutes so the stuffing heats through without the top drying out. Check that the centre reaches 74°C (165°F).

Final browning: take off the foil and bake for about 15 minutes longer. The top should be golden while the middle stays moist.

Plan the timing

The recipe takes 85 minutes in total, including the covered bake and the final uncovered stage. Allow a little extra time if the centre has not yet reached 74°C (165°F).

For a holiday meal, prepare the sausage and vegetable mixture ahead, then combine it with the bread and stock before baking. Keep the assembled dish chilled until it is ready for the oven.

What to serve with it

Serve this stuffing alongside roast turkey or chicken, with gravy and a green vegetable such as green beans or Brussels sprouts. Its rich, savoury flavours also pair well with roasted carrots.

Because the dish is substantial, a fresh salad or simply prepared vegetables can bring a lighter contrast to the plate.

Recipe notes & tips

• Use a large frying pan so the sausage and vegetables have room to cook evenly.
• Drain the cranberries after their 5-minute soak before adding them.
• Taste the mixture before baking, since stuffing mixes and stock can vary in saltiness.
• Add extra stock a little at a time if the bread mixture seems dry.
• Use a food thermometer to check the centre reaches 74°C (165°F).
• Let the stuffing rest briefly after baking so it is easier to portion.

Variations

• Change the herbs: use sage and thyme in whatever balance you prefer.
• Use turkey stock: swap it for chicken stock while keeping the same quantity.
• Skip the cranberries: leave them out for a less sweet stuffing.
• Add more apple: increase the diced Granny Smith for a fruitier result.
• Choose another stuffing mix: use a different seasoned bread mix in the same amount.

Common mistakes to avoid

• Leaving large sausage pieces: break the meat up as it cooks so it spreads through the stuffing.
• Adding dry cranberries: soak them in hot water for 5 minutes first, then drain.
• Skipping the pan scrape: loosen the browned bits with the stock before mixing in the bread.
• Using too little stock: check the mixture before baking and add more if it looks dry.
• Uncovering too soon: keep the foil on for the first 30 to 40 minutes to protect the centre from drying out.
• Relying only on the clock: check for an internal temperature of 74°C (165°F) before serving.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat in a covered oven-safe dish at 180°C until piping hot throughout; add a splash of stock if the stuffing has dried out.

Frequently asked questions