Sausage Stuffing Recipe
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There is something so comforting about foods you grew up with, especially around the holidays. That’s why some people are such sticklers for tradition. My mom’s Pepperidge Farm and Jimmy Dean sausage stuffing is one of those dishes for me. But do I really have to use a store-bought stuffing mix and a particular sausage for this Thanksgiving side? This brand-free version proves I don’t.
Game plan: If you don’t have a food processor, make the breadcrumbs by halving the loaves and using a fork to pull out small rough pieces (about 1/4 inch) from the interior.
This stuffing can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm uncovered in a 350°F oven for about 30 minutes.
INGREDIENTS
- 1 (1-pound) unsliced wheat bread loaf, such as pain au levain (not whole or multigrain)
- 1 (1-pound) unsliced white bread loaf, such as sweet batard
- 1 pound sweet Italian sausage, casings removed
- 4 tablespoons unsalted butter (1/2 stick)
- 1 1/2 cups finely chopped celery (about 4 large stalks)
- 1 1/2 cups finely chopped yellow onion (about 1 large)
- 1 1/2 teaspoons Hungarian sweet paprika
- Kosher salt
- Freshly ground black pepper
- 2 medium garlic cloves, minced
- 1/4 cup finely chopped fresh Italian parsley
- 1 tablespoon finely chopped fresh sage leaves
- 2 teaspoons finely chopped fresh thyme leaves
- 3/4 cup (if stuffing a turkey) or 1 1/2 cups (if baking separately) low-sodium chicken broth
INSTRUCTIONS
- Heat the oven to 350°F and arrange a rack in the middle.
- Cut the wheat bread in half widthwise; set one half aside. Remove the crust from the other half and discard it. Cut the bread into 1-inch cubes. Using a food processor fitted with a blade attachment, process the cubes in two batches into small, rough pieces (some will be about the size of rice kernels, others pea size), about 30 seconds per batch. You should have 3 cups of breadcrumbs. (If needed, cut more cubes from the remaining bread half and process.) Repeat with the white bread.
- Combine the breadcrumbs (a total of 6 cups) on a rimmed baking sheet. Spread into an even layer and bake, stirring every 5 minutes and rotating the pan halfway through the cooking time, until light golden brown and dry to the touch, about 17 minutes. Let cool, then transfer to a large bowl; set aside. (Keep the oven on.)
- Heat a large frying pan over medium-high heat until hot, about 2 minutes. Add the sausage and, using two forks, break it into pea-size pieces. Cook, stirring occasionally, until it’s no longer pink, about 6 minutes. Using a slotted spoon, transfer the sausage to a medium bowl. Discard any fat in the pan.
- Set the pan back over medium-high heat and add the butter. Once melted, add the celery, onions, and paprika. Season with salt and pepper and cook, stirring occasionally, until the onions are softened, about 6 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the reserved sausage and the herbs and stir to combine. Add 3/4 cup of the broth and scrape the bottom of the pan with a wooden spoon to release any browned bits. Transfer the sausage mixture to the reserved bowl of breadcrumbs and stir to combine. Let sit for 10 minutes. Taste and season with additional salt and pepper as needed.
- If you’re using the stuffing in a turkey, let it cool to room temperature before proceeding (do not add the remaining 3/4 cup broth—the stuffing will moisten as it cooks inside the turkey).
- If you’re baking it separately, add just enough broth to moisten the mixture (you may not need the entire remaining 3/4 cup). Taste and season with more salt and pepper as needed. Transfer to a 2-quart baking dish, cover with a lid or foil, and bake 20 minutes. Uncover and bake until dry to the touch and golden brown on top, about 20 minutes more.
Has anyone heard of an Italian stuffing made with ricotta cheese and eggs, with romano cheese? Its a family recipe and everyone that I talk to Italians included, do not know what I am talking about. We have had this stuffing for many years, now I am the only one in the family that still continues this tradition of the Italian stuffing in the bird and I also have to make it on the side as there is never enough for my family they need to make sure there is plenty of leftovers for them to enjoy after the holiday is over and the turkey is gone. Trust me when you make this stuffing, everyone will love it. Linda, Fl
johnny...I hope you have enough sense to use what ever sausage you prefer......after all...a recipe(other than most baking recipes, which are more of a formula) can be adapted to your personal taste...and if you don't like celery or sausage, leave it out!
I don't see the point of running the bread cubes through the food processor....by the time you prepare it and stuff the turkey, the cubes are some what irregular...and leaving them in cubes doesn't effect the taste of texture!
On the sausage stuffing I forgot to mention that I add a half a stick of melted butter, and enough water to moisten to as wet a consistancy as you like. And I DO put it in the bird. We have not had a problem with it in 44 yrs of my cooking, and we also do the same turkey and stuffing on the ceramic cooker, and that smokiness is just great. One daughter doesn't want the bird done on the grill....'it just doesn't taste like real thanksgiving turkey, Mom'. So I buy her bird and she cooks it, good deal, and I make a MESS of rutabegoes and bring them.
I grew up with a sausage dressing and still make it, with a new wrinkle from my SIL. It is sausage, raw onions, raw celery and Now.....applesauce. Fry out the sausage, and drain fat. add to Pepperidge Farms Herbal Stuffing, along with onions & celery, and one of the small snack size containers of applesauce. Both of our daughters make it too. It just doesn't taste like real Thanksgiving without that stuffing, even compared to Macadamia Stuffing that my sister makes, which was good.
Why is it that all the recipes you see anymore are Italian . The food channel and all. I like a varity of foods.
Johnny
You had me at Sausage.
Similar to the recipe I use and i have to tell you this is the best stuffing. I add a bit more sage and some rosemary but other than that its a perfect recipe