Sage and Sausage Stuffing

So originally I wasn’t going to post anything today. I was going to just recover from the crazy feasting and pick up on Monday, but since I made a couple new dishes, I decided to post the most Thanksgiving-est one today. Who knows, maybe you have extra turkey but not enough sides and you want to whip something up. That was a big issue growing up. We would often have loads of turkey but not enough stuffing (my favorite side) to go around.

If you follow me on Facebook, you would have seen that I’ve never made stuffing from scratch before. I was a Stove Top queen, but decided it was time to branch out. I was excited that we were having Thanksgiving at my in-laws’, because it meant that I could be a bit more involved (my family takes over with at least 3 entrees and a gazillion sides, appetizers, desserts, etc.). This recipe could be made without the sausage, but you might find that you need a bit more sage or other seasoning to make up for the missing salt. You might also need a bit more butter.

This was different from Stove Top stuffing. The cubes were bigger (but you could easily tear them into smaller pieces) and the seasoning was a bit more special. The sage smelled super strong when I cut it, but it was perfect in the dish. My in-laws said that it could be a rice replacement, and considering that they are Chinese and loooooove rice, this is high praise!

Get ready for lots of chopping!

Directions for Sage and Sausage Stuffing

Adapted from Serious Eats

  • 1/2 to 3/4 of an Italian bread loaf (or similar), cut into bite-sized pieces
  • 1/2 pound sausage (I used Italian)
  • 1/2 stick (1/4 cup) butter
  • 1/4 cup sage, chopped finely
  • 2 stalks celery, chopped (1 cup)
  • 1 onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 eggs
  • 2 Tablespoons parsley, chopped (optional–I left this out)
  • Pepper to taste

Start by drying the bread (not just using stale bread). Place the pieces of bread on a baking sheet and bake in an oven preheated to 275 degrees for approximately 20-30 minutes until the pieces are sufficiently dry like croutons. Set aside to cool.

Preheat the oven to 350 degrees. Prepare an 8×8 baking dish or a pie dish with cooking spray.

In a medium to large saucepan (a Dutch oven if you have one), melt the butter over medium heat. Then, add in the sausage, breaking it up into pieces as you stir it.

After the sausage has just a bit of pink left, add in the sage, celery, onion, and garlic.

Stir the vegetable mixture and cook for approximately 10 minutes. Once the vegetables have softened, remove from the heat and stir in 1 cup of the chicken broth.

In a different bowl, mix together the eggs and remaining chicken broth along with any extra seasoning (pepper, parsley, or something else you like). Stream the mixture into the sausage/vegetables, stirring constantly. Add in the toasted bread at this time, stirring to coat each piece.

It might seem like there is too much bread, but it will work.

Pour into your baking dish and cover with foil.

Before baking…

Bake for 15 minutes with the foil on, then remove it and check the temperature of the stuffing. Once it reaches 150 degrees, keep the foil off and continue cooking for an extra 10 minutes or so to help crisp the top.

Directions for Sage and Sausage Stuffing without pictures

Adapted from Serious Eats

  • 1/2 to 3/4 of an Italian bread loaf (or similar), cut into bite-sized pieces
  • 1/2 pound sausage (I used Italian)
  • 1/2 stick (1/4 cup) butter
  • 1/4 cup sage, chopped finely
  • 2 stalks celery, chopped (1 cup)
  • 1 onion, chopped (1 cup)
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 eggs
  • 2 Tablespoons parsley, chopped (optional–I left this out)
  • Pepper to taste

Start by drying the bread (not just using stale bread). Place the pieces of bread on a baking sheet and bake in an oven preheated to 275 degrees for approximately 20-30 minutes until the pieces are sufficiently dry like croutons. Set aside to cool.

Preheat the oven to 350 degrees. Prepare an 8×8 baking dish or a pie dish with cooking spray.

In a medium to large saucepan (a Dutch oven if you have one), melt the butter over medium heat. Then, add in the sausage, breaking it up into pieces as you stir it. After the sausage has just a bit of pink left, add in the sage, celery, onion, and garlic. Stir the vegetable mixture and cook for approximately 10 minutes. Once the vegetables have softened, remove from the heat and stir in 1 cup of the chicken broth.

In a different bowl, mix together the eggs and remaining chicken broth along with any extra seasoning (pepper, parsley, or something else you like). Stream the mixture into the sausage/vegetables, stirring constantly. Add in the toasted bread at this time, stirring to coat each piece. Pour into your baking dish and cover with foil. Bake for 15 minutes with the foil on, then remove it and check the temperature of the stuffing. Once it reaches 150 degrees, keep the foil off and continue cooking for an extra 10 minutes or so to help crisp the top.

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7 thoughts on “Sage and Sausage Stuffing

  1. just wanted to mention how much I love that you put the directions WITH pictures and without. Not a lot of food blogs do that and I wish they did! It’s so much easier to follow a recipe (in my opinion) when you see what its supposed to look like! 😉

  2. Pingback: Diversified Thanksgiving | fudgingahead

  3. Love the stuffing! I prepare stuffing a lot with and without a turkey!! This is great dinner recipe with sausage. Love it!!

  4. Pingback: Topic-Changing-Thursdays: Happy Holidays! | fudgingahead

  5. Pingback: Stuffed Pumpkin | fudgingahead

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