Smoked Sausage Stuffing with Herbs

Ingredients

• 397 g (14 oz)seasoned bread cubes
• 57 g (4 tbsp)unsalted butter
• 2 stalkscelery, finely chopped
• 1yellow onion, finely chopped
• 1 tspsalt
• 1 tspblack pepper
• 340 g (12 oz)breakfast sausage
• 475 ml (2 cups)chicken stock
• 1 headroasted garlic
• 15 g (¼ cup)parsley, chopped
• 10 g (¼ cup)sage, chopped
• 1 tbspdried thyme

Instructions

1. 1

   Heat the smoker

   Preheat the smoker to 175°C (350°F).

2. 2

   Add the bread

   Put the seasoned bread cubes in a 23 × 30 cm (9 × 12 in) baking pan.

3. 3

   Soften the vegetables

   Melt the butter in a frying pan over medium heat. Add the celery and onion, season with the salt and black pepper, and cook for about 10 minutes, until softened.

4. 4

   Top the bread

   Take the vegetables out of the frying pan and spread them over the bread cubes.

5. 5

   Brown the sausage

   Cook the breakfast sausage in the same frying pan, breaking it into pieces with a wooden spoon as it cooks, until browned.

6. 6

   Drain the sausage

   Transfer the cooked sausage to a bowl and drain off any excess oil.

7. 7

   Simmer the stock

   Add the chicken stock, roasted garlic, unsalted butter, parsley, sage and thyme to the same frying pan. Stir, scraping up the sausage bits from the bottom, and simmer for a few minutes.

8. 8

   Combine the mixture

   Add the cooked sausage and stock mixture to the bread in the baking pan, then stir gently to combine.

9. 9

   Smoke covered

   Cover the pan with foil and smoke for 30 minutes.

10. 10

    Finish uncovered

    Remove the foil and cook for a further 10 minutes. Serve warm.

What is smoked sausage stuffing?

Stuffing is a bread-based side dish associated with American roast dinners and holiday meals; it can be baked separately rather than cooked inside a bird. This version brings together breakfast sausage, seasoned bread and familiar roast herbs, then cooks the mixture in a smoker.

The method builds flavour in stages: soften the vegetables, brown the sausage, then use stock and herbs to gather up the savoury bits left in the pan. Smoking the covered mixture first helps the bread absorb the liquid before its uncovered finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 352 calories, 14g protein, 29g carbs, 20g fat.

The bread cubes provide most of the carbohydrates, while butter and sausage contribute much of the fat. Sausage supplies much of the protein, with smaller contributions from the bread and stock; serve a portion with vegetables and a lean main to balance the plate.

Start with the bread

Bread cubes: use the seasoned cubes listed in the recipe, which bring their own seasoning and structure. Spread them in the baking pan before adding the cooked ingredients so they are easy to combine.

Stock: pour the simmered mixture over the bread and sausage, then stir gently. This distributes the liquid while helping the cubes hold their shape.

Build the savoury base

Vegetables: cook the finely chopped celery and onion in butter for about 10 minutes, until softened. This gives them time to turn tender before they meet the bread.

Sausage: break it into smaller pieces as it browns, then drain excess oil before adding it to the pan. Scraping the browned bits into the stock mixture makes use of the flavour left in the skillet.

Use the herbs and garlic

Herbs: parsley, sage and thyme give the stuffing its traditional roast-dinner character. The recipe uses dried thyme alongside chopped fresh herbs.

Garlic: add the roasted garlic to the stock mixture and stir it in. Roasting makes the cloves soft enough to blend into the liquid as it simmers.

Check the texture

Covered stage: keep the pan covered with foil for the first 30 minutes in the smoker. This lets the bread absorb the stock without the top drying too quickly.

Uncovered finish: remove the foil and cook for 10 more minutes. The top should look more toasted; serve the stuffing warm.

Plan the smoker timing

Allow about 60 minutes in total, including the 30-minute covered cook and 10-minute uncovered finish. The vegetables take about 10 minutes to soften, with additional time needed to brown the sausage and bring the stock mixture to a simmer.

Have the pan ready before it goes into the smoker, and keep the foil on for the full covered stage.

Serve it with

This stuffing suits roast-style meals, including roast poultry, and can sit alongside vegetables or a crisp green salad. Its sausage and herbs make it substantial enough to share as a side at a festive table.

For a balanced plate, pair a serving with vegetables and a leaner main rather than adding another rich side.

Recipe notes & tips

• Chop the celery and onion finely so they soften evenly in the frying pan.
• Break the sausage into small pieces as it cooks for more even browning.
• Drain excess sausage oil before combining it with the bread.
• Scrape the browned sausage bits into the stock mixture for extra savoury flavour.
• Stir gently after adding the liquid to avoid crushing the bread cubes.
• Keep the foil on for the full 30-minute covered cook before uncovering the pan.

Variations

• Fresh thyme: use chopped fresh thyme in place of dried thyme if you prefer.
• More herbs: adjust the parsley or sage to suit your taste.
• Milder flavour: reduce the black pepper for a less peppery result.
• Vegetarian version: use a meat-free sausage and vegetable stock instead of breakfast sausage and chicken stock.
• Crispier top: extend the uncovered finish slightly, checking the surface as it cooks.

Common mistakes to avoid

• Skipping the vegetable cook: celery and onion may stay firm; soften them for about 10 minutes first.
• Leaving excess sausage oil: the stuffing can become greasy; drain the cooked sausage before adding it.
• Rushing the stock simmer: the flavours may not combine as well; let it simmer for a few minutes.
• Stirring roughly: bread cubes can break apart; fold the mixture together gently.
• Uncovering too early: the bread may dry before absorbing the stock; keep the foil on for 30 minutes.
• Overlooking the finish: the top will not get its final toasted cook; remove the foil for the last 10 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot throughout, adding a little stock if the stuffing has dried out.

Frequently asked questions