Description
Stuffing or Dressing? Whatever you grew up calling it, everyone has a favorite recipe. This Sausage Stuffing is mine. Well…it’s actually a recipe handed down from my Grandfather. It’s super easy to prepare and will give you all the feels of a traditional Thanksgiving Dinner. This recipe is so versatile and can be enjoyed in so many ways!
Ingredients
Scale
- 2 loaves white sandwich bread
- 1 package Jimmy Dean sage sausage
- 3 celery stalks, finely chopped
- 1/2 white onion, finely chopped
- 1 stick salted butter
- 1 box chicken or turkey stock
- 2 to 3 tablespoons fresh parsley, chopped
- 1 egg, beaten
- 1 to 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instructions
- Start by browning the sausage in a pan.
- Toast the bread and break apart into a large bowl.
- Once the sausage has browned, remove from pan and drain any excess fat.
- Place in a food processor and pulse a few times. May have to do this in batches. Reserve.
- In the same pan you cooked the sausage, melt the butter.
- Add the onions and celery. Cook to soften a few minutes. Do NOT brown.
- Add 2/3 of the boxed stock to the vegetables. Cook for a few minutes.
- Add the ground sausage to the pan. Cook for a few more minutes.
- Sprinkle the fresh parsley over the pulled apart toast.
- Season with kosher salt and black pepper.
- Pour the stock mixture over the toasted bread.
- Incorporate the sausage mixture with your hands into the toast.
- The mixture should not be too wet, or too dry at this point. Add more stock directly to the bowl, if needed.
- Allow the mixture to cool slightly before adding in the beaten egg.
- Taste for salt.
- Use the stuffing to stuff the turkey (see notes in post), form into sausage balls or place in a casserole dish and bake at 375° for about 15 minutes.
- ENJOY!
Notes
SEE POST FOR NOTES!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 8 to 10 cups