Best Old Fashioned Sausage Bread Stuffing Recipes

OLD-FASHIONED BREAD STUFFING WITH SAUSAGE

Old-Fashioned Bread Stuffing with Sausage image

Traditional bread stuffing with sausage, just like my dad's ~ almost. A favorite and must have on my Thanksgiving table.

Provided by Kelly Wildenhaus | the hungry bluebird

Time 2h

Number Of Ingredients 10

Ingredients

½ cup unsalted butter (1 stick), more for baking dish
2 lbs good quality white bread, cut into 1-inch cubes ((about 20 cups))
4 ribs celery, plus some leafy tops, finely diced ((1½ cups))
2 carrots, finely diced ((1 cup))
1 sweet onion, finely diced ((2½ cups))
1 lb bulk pork breakfast sausage
2 tbsp finely chopped fresh sage
2 tbsp finely chopped fresh thyme
3 cups homemade turkey stock, or chicken broth or stock
Kosher salt and fresh cracked pepper

Steps:

Preheat oven to 350º. Spread bread cubes on two large baking sheets and toast for 30 minutes, stirring and rotating pans, until lightly browned and crisp. Transfer to very large bowl when done.
Meanwhile, in large skillet, melt 1 stick of butter. Pour half the melted butter in a bowl and reserve for later, to brush the top of the stuffing. To the pan with remaining melted butter, add celery, carrots and onion, a sprinkle of salt, and cook and stir over medium-high heat until softened and starting to brown, about 8 to 10 minutes. Transfer vegetables to bowl. Add sausage to skillet in chunks, and cook, breaking it up with wooden spoon, until cooked through and lightly browned, about 6 minutes.
Return vegetable mixture to the skillet and add the sage and thyme, a little salt and pepper, and cook for 1 minute. Add 1 cup of stock, cook and stir up any browned bits, until stock is reduced and cooked down by half, about 5 minutes.
Transfer sausage mixture to bowl with the toasted bread cubes. Add remaining 2 to 2½ cups of stock and toss well until bread cubes are evenly moistened. Taste and season with salt and pepper. Spread stuffing into large, buttered baking dish (about 3½ quart size) and brush with the reserved melted butter.
Bake in center of oven until heated through and nicely browned, about 1 hour, rotating casserole halfway through. Let stuffing rest 10 minutes before serving.

Nutrition Facts : Calories 420 kcal, Carbohydrate 42 g, Protein 15 g, Fat 21 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 49 mg, Sodium 705 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving

BASIC YANKEE BREAD STUFFING

Basic Yankee Bread Stuffing image

This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.

Provided by KRKing911

Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

Ingredients

1 pound ground pork sausage
1 tablespoon butter
6 stalks chopped celery
2 onions, chopped
2 (1 pound) loaves day-old white bread, torn into small pieces
1 ½ teaspoons sage seasoning mixture
salt and pepper to taste
2 eggs, lightly beaten
1 cup chicken broth

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Place the celery and onions in the saucepan, and slowly cook and stir until tender.
Mix together the sausage, celery, onions, bread, sage, salt and pepper in a large bowl.
Pour the eggs and chicken broth into the mixture. Use more broth if needed. The stuffing should be moist, not mushy.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 41.1 g, Cholesterol 55.7 mg, Fat 12.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 4.2 g, Sodium 985 mg, Sugar 4.5 g

CLASSIC SAUSAGE STUFFING

Classic Sausage Stuffing image

Provided by Food Network Kitchen

Categories side-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

1 stick unsalted butter, plus more for the dish
1 pound loose breakfast sausage (or use links and remove the casings)
2 onions, chopped
4 stalks celery, chopped
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
2 large eggs
1/2 cup chopped fresh parsley
16 cups stale 1/2-inch country white bread cubes (about 2 pounds)

Steps:

Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.