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Sausage stuffing that's easy, and no fuss. A few simple ingredients in this recipe will have you on the way to a beautiful side-dish in no time.
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- @TheHangryWoman
- Original Post
- Post Update:November 17, 2019
Jump to Recipe·Print Recipe·5 from 9 reviews
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This is the time of year where I don’t even pretend to be good, and this sausage stuffing recipe is proof.
I’m normally not the biggest fan of stuffing, but I wanted to give it a try and create something I would love.
Stuffing doesn’t have to be difficult, nor does it have to take an eternity to make. It also doesn’t have to be a mushy, boxed mess.
My sausage stuffing recipe uses andouille sausages to add a little flair and flavor, along with the basics like celery, onion, butter, egg, chicken stock, ciabatta bread from Bread Man Company, sage and parsley. It’s so delicious it hurts.
One thing I can say about this stuffing is that I wouldn’t just make it at the holidays. This is literally something I can find the ingredients for and eat all year round.
There are two big keys to this sausage stuffing – you want to make sure your bread gets a little stale and crusty, and you want to make sure you brown your butter, and then turn down your heat to let your veggies come together.
The crusty bread gives a nice texture, and helps the stuffing soak up all of the amazing flavors without getting too mushy.
The brown butter is going to give everything a nutty flavor. You’ll see why that’s important when you add in the sage and parsley.
So, here’s how you make this sausage stuffing.
First, add butter to a pan on medium-high heat.
Stir until the butter has turned brown, but isn’t burnt. It should be steaming.
Turn your stove down to medium-low heat. Add in your onions, garlic, and celery, and cook until they’re translucent.
Next, add in your sausage and let it cook all the way through, stirring as needed. If you use a pre-cooked sausage, you want to cook it until it gets a little crispy.
Then, add in your cubed bread. toss it with all of your other ingredients to make the mixture even. Cook through until you notice your bread getting toasty and golden.
Pour your mixture into a casserole dish. I used an 8×8 dish.
Pour your chicken broth into the casserole dish Whisk your egg, and then pour it over the mixture. Mix it together to coat evenly.
Put in the oven at 400 degrees for 25 minutes.
Enjoy the step by step recipe for this sausage stuffing below with notes. If you want to try it, be sure to pin it, and also, let me know how it turned out in the comments.
Easy Sausage stuffing
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 9 reviews
- Author: Mila Clarke Buckley
- Total Time: 55 minutes
Save Recipe
Description
A rustic take on a classic stuffing recipe. This sausage stuffing is both beautiful and delicious.
Ingredients
Scale
- 1 andoulle sausage link (about 1 pound)
- 3 celery stalks
- 1/2 white onion
- 3 cloves of garlic
- 1 stick of butter
- 1 whole, large egg
- 1 cup chicken stock
- 1 crusty loaf of bread (baguette will work, I used ciabatta).
- Sage and Parsley (to garnish and to to chop)
Instructions
- Preheat your oven to 400 degree F.
- First, add butter to a pan on medium-high heat. Stir until the butter has turned brown, but isn’t burnt. It should be steaming.
- Turn your stove down to medium-low heat. add in your onions, garlic, and celery, and let them cook until they’re translucent.
- Next, add in your sausage and let it cook all the way through, stirring as needed. Cook it until it gets a little crispy.
- Then, add in your cubed bread. toss it with all of your other ingredients to make the mixture even. Cook through until you notice your bread getting toasty and golden.
- Pour your mixture into a casserole dish. I used an8×8 dish.
- Pour your chicken broth into the casserole dish Whisk your egg, and then pour it over the mixture. Mix it together to make sure it’s evenly coated.
- Put in the oven for 25 minutes.
- Take it out and enjoy!
Notes
- Carb count for this is an estimation. Depending on the type of bread you use, your nutrition information will be different.
- This recipe can be made in double, or triple batches. We’re a small family, so this was enough!
- I recommend Andouille sausage for this recipe, but you can get another type. I reccomend a sausage link as opposed to ground sausage.
- Prep Time: 20
- Cook Time: 35
- Category: Side Dishes
- Method: Baking
- Cuisine: Holiday
Nutrition
- Serving Size: 1/4 c
- Calories: 290
- Sugar: 2.5 g
- Sodium: 598.5 mg
- Fat: 17 g
- Carbohydrates: 25.4 g
- Fiber: 1.8 g
- Protein: 9.4 g
- Cholesterol: 53.4 mg
Hi! I'm Mila.
I’m earning my Master’s degree in Applied nutrition.
I’m currently an Integrative Nutrition Health Coach living withLADA (Latent Autoimmune Diabetes in Adults, a slow-progressing form of autoimmune Type 1 diabetes) I love food, travel, and my kitchen, and teaching you about diabetes self-management.
I’m here to help you live your best life possible diabetes by showing you how to create simple, blood-sugar friendly and delicious mealsand tips on diabetes self-care.
Be sure to download my FREE Diabetes Community App Glucose Guide, or reach out for FREE 1:1 diabetes health and habit coaching.
How can I help with your diabetes management?
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9 Responses
Sausage stuffing is my favorite, but I never tried it with andouille! That’s an awesome idea!
Reply
I’m not a huge stuffing person, but this sausage version looks so flavorful and delicious!
Reply
This sausage stuffing looks so good!! Will definitely be saving to try this holiday season!
Reply
This is right on time for Thanksgiving and looks oh so decadent and delicious!
Reply
I said I was going to try sausage in my dressing this year!!! I am really inspired now after looking at your delicious recipe!!
Reply
The andouille sausage is the perfect touch!
Reply
My husband LOVES Andouille sausage. Forget Thanksgiving, I might make this today!
Reply
I love how you put a new spin on such a classic dish!
Reply
Perfect! I just made a few loaves of bread that this would be great to use in!
Reply
another serving?
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