I don’t measure much when I make my homemade stuffing. I’ve made it for so many years I do it by eyeballing it and tasting it. But I did want to post my best go-to recipe for sausage stuffing and I needed a starting guide for amounts. I found a recipe and have noted it at the end of the post. I truly adapted it quite a bit, but the recipe was a great help with some of the amounts.
With my P.S. (Provider of Sustenance/ hubby) being a bread man, it would be ridiculous if I didn’t make my own stuffing. We have so many loaves of bread going stale at any given time, it’s like giving them new life by making stuffing. I often cube up a few loaves at a time and toast them in the oven. I store them in zippered bags until I need some, usually without seasoning. I can season them to suit my dish later. This time I did season them because I was following a recipe.
I thought the 3 loaves listed in the recipe sounded like too much, but once I toasted up 3 loaves it really wasn’t. They would make a nice big pan of stuffing, one of our favorite parts of Thanksgiving. 3 loaves made almost two full gallon storage bags of toasted cubes.
I added the country sausage to the recipe. Most years I’ve added sausage to my stuffing, it’s something my mom used to add to hers. She also used ground beef or ground venison for the meat but I find the sausage seems to fit best. Besides, I don’t like venison and ground beef doesn’t have as much flavor as a good pork sausage. I use the in-house made country sausage from the grocery store. I started my sausage stuffing by placing the bread cubes into a large bowl. I had fried the sausage and had it setting aside, waiting to join the stuffing party.
I melted the butter and added the celery, cooking it until it was translucent, about 5 minutes over medium high heat. There are onions in the recipe but I didn’t add them since several of my family members can’t eat onions. I promise, it’s delicious even without the onions, Add broth and cook for several more minutes to heat through.
I poured the broth and celery mixture into the bowl, along with the sausage and drippings. I stirred until it was well blended. I taste tested for seasoning and added a little more salt, stirring again.
I’d sprayed a 15×11-in baking pan and poured the stuffing into the pan. I didn’t pack it in; if it’s loose it will roast more evenly and achieve maximum browning. You could also use a 9×13-in baking pan if necessary. There is just a little less browning.
Into the preheated oven the pan went. I set the timer for 40 minutes and after that time it was nicely browned and crispy around the edges. We like that browned part. Plus the stuffing will cook more later if you’re going to keep it warm in a crockpot.
We were traveling this year to my sister’s house 20 miles away. I carefully scooped the stuffing into a lined crockpot and put a lid on it. I heated it on low for an hour before dinner and it was perfect.
The stuffing almost all disappeared, I’d call that a success! I loved the flavors and was happy there were leftovers for the next day. It’s not Thanksgiving if there aren’t leftovers for at least a day or two!
A delicious basic stuffing recipe with celery, onions and country sausage.
- 3 loaves of bread; cubed and roasted*
- 1# bulk country sausage; browned and separated into small pieces
- 6 celery ribs; chopped
- 1 yellow onion; diced (I omitted since some of the family can’t eat onions)
- 1 tablespoon ground sage
- 1 teaspoon salt
- 1 teaspoon black pepper
- 32 ounces chicken broth
- 2 sticks of butter (1 cup)
- salt and pepper to taste
Preheat oven to 350°F. Grease or spray a 15×11 or 9×13-in baking pan.
Fry bulk sausage until browned and caramelized, separating it into small pieces as it cooks. Set aside. Do not drain.
Melt butter in a skillet. Add celery and onion and sauté until both are translucent. Add broth and heat for several minutes.
Pour broth, celery and onion mixture over the bread and stir well. Stir in sausage.
Taste test and add salt and pepper if necessary. Adding more salt will depend on your broth; some broths are saltier than others.
Pour stuffing into prepared pan and bake at 350° for 40-50 minutes or until desired level of browning.
Serve immediately or place stuffing in a crockpot on low heat to keep warm for an hour or so. Make sure you line your crockpot for easy cleaning!
*Note: I use a combination of white and wheat bread, here I actually used English muffin bread and oatmeal bread. I’ve even used hamburger or hot dog buns and they are great. Use what your family prefers or what you have going stale. Cut the top crusts off and cut it into cubes. Spread the cubes over 2 sheet pans and roast at 400°F until browned, stirring occasionally. You have to watch the browning closely, all bread toasts at different speeds. Remove pans from oven and cool. Place in a large bowl and toss with the sage, salt and pepper. Store in zippered bags until used. The cubed bread will last a month or more.
This stuffing is also delicious without the sausage. I just prefer it WITH the sausage!
Adapted from Thrift and Spice