Sausage Stuffing

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Sausage stuffing is a tasty side dish that’s perfect for holiday meals. This recipe combines toasted bread cubes, savory sausage, and crisp apples for a delicious mix of flavors and textures. You’ll start by toasting bread cubes, then cook sausage and veggies in butter. The bread cubes get mixed in with chicken broth, and it all bakes until golden and crispy on top.

The prep takes about 45 minutes, and it bakes for 1 hour and 15 minutes. You can make it ahead of time and reheat it just before serving. This stuffing goes great with turkey, chicken, or pork dishes.

Exact Ingredients List

Here’s everything you’ll need to make delicious sausage stuffing:

Bread Cubes:

• 12 slices of bread, cut into 1-inch cubes (9 ½ cups)
• Cooking spray

Stuffing Ingredients:

• 1 lb mild ground Italian sausage
• 1 stick salted butter
• 1 medium yellow onion, diced (1 ½ cups)
• 4-5 celery stalks, diced (1 ½ cups)
• 4 cloves garlic, minced
• 2 Tbsp dried poultry seasoning
• ½ tsp salt
• 1 tsp freshly cracked black pepper
• 1 apple, cored and diced (skin on)
• 3 tsp chicken bouillon
• 2 ¾ cups hot water
• 2 Tbsp fresh parsley, minced

You’ll love how these simple ingredients come together to make a tasty stuffing. The mix of bread, sausage, veggies, and seasonings creates a perfect blend of flavors and textures.

Remember to adjust the seasoning to your taste. You can add more salt, pepper, or herbs if you like. The apple adds a nice touch of sweetness, but you can leave it out if you prefer.

Instructions

Making sausage stuffing involves two main steps: preparing the bread cubes and creating the flavorful stuffing mixture. Let’s walk through the process to create this tasty holiday dish.

Bread Cubes Directions

Start by preheating your oven to 350°F. Cut 12 slices of bread into 1-inch cubes. Spread them out on a baking sheet lined with parchment paper. Give the cubes a light spray with cooking spray.

Bake the bread for 15 minutes until they’re dry and lightly toasted. You should end up with about 9 ½ cups of bread cubes. Set these aside for now.

Stuffing Directions

In a large pan, cook 1 pound of mild Italian sausage over medium heat. Break it apart as it cooks until it’s nicely browned. Drain the extra fat and put the cooked sausage in a bowl.

Clean out the pan and melt a stick of butter in it. Add 1 ½ cups each of diced onion and celery, 4 minced garlic cloves, 2 tablespoons of poultry seasoning, ½ teaspoon of salt, and 1 teaspoon of black pepper.

Cook this mix for 5-8 minutes until the veggies are soft and shiny. Now add the sausage back in along with some bread cubes. Keep adding bread cubes until you’ve used them all.

Toss in a diced apple and pour 2 ¾ cups of chicken broth over everything. Bake at 350°F for 1 hour and 15 minutes. If the top gets too dark, cover it with foil.

Sprinkle with fresh parsley before serving. You can enjoy it hot from the oven or let it cool for a firmer texture.

Possible Substitutes List

Looking to switch things up in your sausage stuffing? Here are some tasty swaps you can try:

• Bread: Use cornbread, sourdough, or whole wheat instead of white bread
• Sausage: Try turkey sausage or chorizo for a different flavor
• Apples: Swap in pears or dried cranberries
• Herbs: Rosemary or sage can replace parsley
• Vegetables: Add mushrooms or carrots for extra texture

Don’t have chicken bouillon? Use vegetable or beef broth instead. You can also replace the butter with olive oil for a dairy-free version.

For a veggie-friendly stuffing, skip the sausage and add extra veggies like roasted squash or Brussels sprouts. Nuts like pecans or walnuts add a nice crunch too.

Remember, these swaps may change the flavor and texture a bit. Feel free to experiment and find your perfect combo!

How To Make It Diabetes-Friendly

To make this sausage stuffing recipe more diabetes-friendly, try these simple swaps:

Use whole grain bread instead of white bread. This adds fiber and nutrients.

Pick lean turkey sausage over pork sausage to cut down on fat.

Replace half the butter with olive oil. This swap gives you healthier fats.

Add extra veggies like mushrooms or bell peppers. They boost nutrition without many carbs.

Use less bread overall. Try 8-9 cups instead of 9.5 cups to lower the carb count.

Skip the salt. The sausage and broth already have plenty of flavor.

Use low-sodium chicken broth instead of bouillon cubes.

Remember to watch your portion size too. A small serving can still be tasty and satisfying.

These changes help make the stuffing better for blood sugar control. You’ll get more fiber, less salt, and fewer carbs. The stuffing will still be yummy, just a bit healthier.

Tips, Tricks & Storing

Make your sausage stuffing even better with these handy tips:

• Use day-old bread for the best texture. Stale bread soaks up flavors better.
• Try different types of sausage like spicy Italian or sage for unique flavors.
• Add extra veggies like mushrooms or carrots for more nutrition and taste.

To save time, you can prep ahead:

1. Toast bread cubes up to 3 days in advance. Store in an airtight container.
2. Cook sausage and veggies 1 day ahead. Keep in the fridge.
3. Assemble everything on cooking day.

Storing leftover stuffing is easy:

• Refrigerate in an airtight container for 3-4 days.
• Freeze for up to 1 month. Thaw in the fridge overnight.

To reheat, add a splash of broth and bake at 350°F until hot. This keeps it moist.

For a crispy top, broil for 1-2 minutes before serving. Watch closely to avoid burning.

Remember, stuffing tastes even better the next day as flavors meld together!