Mom’s Sausage Stuffing Recipe
A classic and hearty Mom’s Sausage Stuffing featuring savory pork sausage, tender vegetables, and aromatic poultry seasoning baked to a perfect golden crunch. This comforting side dish pairs wonderfully with holiday meals or any special occasion dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Stuffing Base
- 1 (20 ounce) loaf of white bread, hand-torn into bite-size pieces
Meat and Vegetables
- 1 pound pork sausage
- 1/2 cup butter (1 stick)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 cup diced celery (about 3 stalks)
Seasonings & Liquids
- 1 1/4 teaspoon poultry seasoning
- Dash white pepper
- Salt and black pepper, to taste
- 1 1/2 cups chicken stock (add more if mixture is dry)
Instructions
- Prepare Bread: Place the torn white bread pieces in a large bowl and set aside. This step can be done hours in advance to save time.
- Cook Sausage: Preheat oven to 375℉. In a skillet, cook the pork sausage until fully done. Add the cooked sausage to the bowl with the bread, leaving the sausage drippings in the pan.
- Sauté Vegetables: In the same pan with the sausage drippings, add butter, diced onion, minced garlic, diced celery, poultry seasoning, white pepper, salt, and black pepper. Cook the mixture over medium heat until the vegetables are tender and fragrant.
- Combine Mixture: Transfer the cooked vegetables and any leftover butter from the pan to the bowl containing bread and sausage. Gradually pour the chicken stock over the bread mixture while stirring continuously to moisten and fully incorporate all ingredients. Adjust with additional chicken stock if necessary to ensure the mixture is moist but not soggy.
- Bake Stuffing: Grease a 2 1/2 quart casserole dish. Transfer the prepared stuffing mixture into the dish and spread evenly. Bake in the preheated oven for 25-30 minutes or until the top is slightly crunchy and golden brown. Remove and serve hot.
Notes
- You can prepare the bread pieces ahead of time and leave them out to stale slightly, which helps absorb the liquid better.
- Adjust seasoning according to taste; add more poultry seasoning or pepper for bolder flavors.
- If the stuffing seems dry before baking, add a little more chicken stock gradually.
- Ensure the sausage is thoroughly cooked before mixing to avoid undercooked meat.
- Leftover stuffing can be refrigerated and reheated in the oven for best texture.
Find it online: https://cheftinaskitchen.com/moms-sausage-stuffing-recipe/
