Sausage Stuffing

This classic sausage stuffing has all the perfect flavors of Thanksgiving in one dish. This holiday side dish is buttery, moist, and loaded with sausage, apples, and pecans. It’s my favorite dish in the whole holiday spread!

Try my easy make ahead mashed potatoes this year. These offer the rich traditional creamy taste of mashed potatoes, along with the gift of extra time to concentrate on the rest of the Thanksgiving spread!

What Is The Difference Between Stuffing And Dressing

Many people use the terms interchangeably. Both dishes contain the same ingredients and produce similar flavors. Stuffing is generally cooked inside the bird while dressing is cooked in a separate baking dish alongside the bird.

Given the health risks involved with eating stuffing, I opt to serve it as a dressing. Here’s an article regarding the dangers of stuffing.

Sausage Stuffing Ingredients

• Sourdough Bread
• Butter
• Celery
• Onion
• Granny Smith Apples
• Salt
• Pepper
• Pork Sausage
• Pecans
• Cranberries
• Chicken Broth
• Egg
• Dried Ground Poultry Seasoning
• Dried Ground Sage

Tips 

• Bread Cubes: My recipe calls for the bread to be cut into about 1/2-inch cubes. That said, my Mom always made them about half the size. It’s totally a personal preference.
• Toasting: After cutting my bread into cubes I lightly toast them in the oven. I spread them out in a single layer and bake them until they’re lightly toasted, not browned. I check the bottoms of the cubes to make sure that they have that toasted texture.
• Pork Sausage: I use a premium pork bulk sausage, like Jimmy Dean. No casing to remove.

Storing + Freezing + Make-Ahead

• How Long Can You Keep This In The Fridge? This sausage stuffing casserole can be kept in the fridge for 3-4 days. Store any leftovers in an airtight container.
• Can You Freeze This? Yes, store sausage stuffing in an airtight container, or in a Ziplock bag for 1 month.
• Make-Ahead Tips: Assemble ahead then refrigerate. Bake the day you want to serve it.
• Food safety: If you’d like more info on food safety check out this link.

More Favorite Thanksgiving Sides Dishes

• Paula Deen Corn Casserole
• Green Bean Casserole
• Pineapple Casserole
• Strawberry Pretzel Salad
• Crack Potatoes

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Sausage Stuffing

This classic sausage stuffing has all the perfect flavors of Thanksgiving in one dish. It is buttery, moist, and loaded with sausage, apples, and pecans!

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Servings: 8 -10 servings

Author: Kathleen

Ingredients

• ▢ 8 cups 1/2-inch sourdough bread cubes
• ▢ 1 cup butter
• ▢ 1 cup celery, diced
• ▢ 1 1/2 cups onion, diced
• ▢ 2 granny smith apples, peeled, cored, and cut into 1/2 inch pieces
• ▢ 1 teaspoon salt
• ▢ 1/2 teaspoon pepper
• ▢ 1 pound pork sausage
• ▢ 1 1/2 cups toasted pecans, chopped
• ▢ 1/2 cup dried cranberries
• ▢ 2 1/2 cups low sodium chicken broth
• ▢ 1 large egg, lightly beaten
• ▢ 1 teaspoon dried poultry seasoning
• ▢ 1 teaspoon dried ground sage

Instructions

• Preheat the oven to 350°F (177°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray.
• Arrange bread cubes (8 cups) in a single layer on a large rimmed baking sheet. Bake in preheated oven for 5-7 minutes. Transfer bread cubes to a large mixing bowl.
• In a large pan, melt butter (1 cup). Add onion (1 1/2 cups), celery (1 cup), apples (2), salt (1 teaspoon), and pepper (1/2 teaspoon) and saute over medium-low heat until vegetables are soft, about 10 minutes. Add mixture to bread cubes.
• In the same pan, cook and crumble (into large pieces) the sausage (1 pound) over medium heat, until there is no longer any pink. Add the sausage and pan drippings to the bread cubes.
• Add the pecans (1 1/2 cups), cranberries (1/2 cup), chicken broth (2 1/2 cups), egg (1), poultry seasoning (1 teaspoon), and sage (1 teaspoon) to bread cubes and toss until evenly combined. Transfer the mixture to the prepared baking dish. Bake for 30-40 minutes, uncovered, until golden and crisp on top and hot in the middle.

Fans Also Made:

• 
  Broccoli Cauliflower Casserole
• 
  Chicken Stuffing Casserole
• 
  Crack Potatoes
• 
  Scalloped Corn

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Notes

1. Bread Cubes: My recipe calls for the bread to be cut into about 1/2-inch cubes. That said, my Mom always made them about half the size. It's totally a personal preference.
2. Toasting: After cutting my bread into cubes I lightly toast them in the oven. I spread them out in a single layer and bake them until they're lightly toasted, not browned. I check the bottoms of the cubes to make sure that they have that toasted texture.
3. Pork Sausage: I use a premium pork bulk sausage, like Jimmy Dean. No casing to remove.

Nutrition

Serving: 1serving | Calories: 740kcal | Carbohydrates: 46g | Protein: 19g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Cholesterol: 125mg | Sodium: 1142mg | Potassium: 507mg | Fiber: 6g | Sugar: 16g | Vitamin A: 887IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 4mg

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