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.
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.Print