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SideChef
Recipes
Dairy-Free
Sausage Stuffing
Recipe

11 INGREDIENTS • 9 STEPS • 14HRS 10MINS

Sausage Stuffing

4.5
2 ratings
This is an easy and amazing make ahead homemade sausage stuffing for the Thanksgiving table. It’s my version of my step-mom’s incredible stuffing!
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
This is an easy and amazing make ahead homemade sausage stuffing for the Thanksgiving table. It’s my version of my step-mom’s incredible stuffing!
14HRS 10MINS
Total Time
$2.08
Cost Per Serving
Ingredients
Servings
8
US / Metric
White Bread
12 slices
White Bread, cubed
Extra-Virgin Olive Oil
3 Tbsp
Extra-Virgin Olive Oil
plus more for cooking
Sweet Italian Sausage Link
4
Sweet Italian Sausage Links
casings removed
Spicy Italian Sausage Link
4
Spicy Italian Sausage Links
casings removed
Celery
4 stalks
Celery, diced
Onion
1
Small Onion, peeled, diced
Sage Leaves
1/4 cup
Sage Leaves, finely chopped
Hickory Smoked Sea Salt
1 pinch
Hickory Smoked Sea Salt
Apple Cider Vinegar
1 dash
Apple Cider Vinegar
Garlic
2 cloves
Garlic, roasted
Low-Sodium Chicken Stock
2 1/4 cups
Low-Sodium Chicken Stock
Nutrition Per Serving
VIEW ALL
Calories
553
Fat
22.6 g
Protein
26.4 g
Carbs
59.4 g
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Sausage Stuffing
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

To roast garlic, pre-heat the oven to 400 degrees F (205 degrees C). Remove the outer paper layers of a head of garlic and cut the top tip off to reveal the cloves inside. Drizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour. Perfection, it has so many uses! It can be stored in the refrigerator for weeks, I made it a couple of days prior to Thanksgiving cooking and used it in all of my recipes.
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C). Lightly spray a 9x13 inch baking pan with cooking spray.
step 2
Get the cubes of White Bread (12 slices) into the pan and toss the cubes with the Extra-Virgin Olive Oil (3 Tbsp). Put the baking pan in the oven to crisp up for about 10 minutes. When it's done, take the pan out and set it aside.
step 2 Get the cubes of White Bread (12 slices) into the pan and toss the cubes with the Extra-Virgin Olive Oil (3 Tbsp). Put the baking pan in the oven to crisp up for about 10 minutes. When it's done, take the pan out and set it aside.
step 3
Meanwhile, prepare the sausage mixture. Heat a big dash of olive oil in a pan over medium high heat. Brown the Sweet Italian Sausage Links (4) and Spicy Italian Sausage Links (4) while you lightly break it up with a spoon.
step 3 Meanwhile, prepare the sausage mixture. Heat a big dash of olive oil in a pan over medium high heat. Brown the Sweet Italian Sausage Links (4) and Spicy Italian Sausage Links (4) while you lightly break it up with a spoon.
step 4
Once it is brown, add the Celery (4 stalks), Onion (1), and Sage Leaves (1/4 cup) and let them get fragrant for just a minute.
step 4 Once it is brown, add the Celery (4 stalks), Onion (1), and Sage Leaves (1/4 cup) and let them get fragrant for just a minute.
step 5
Season with the Hickory Smoked Sea Salt (1 pinch) and then add the dash of Apple Cider Vinegar (1 dash) to deglaze the pan. Mix everything together for one minute, then take the pan off heat and cool for about 5 minutes.
step 5 Season with the Hickory Smoked Sea Salt (1 pinch) and then add the dash of Apple Cider Vinegar (1 dash) to deglaze the pan. Mix everything together for one minute, then take the pan off heat and cool for about 5 minutes.
step 6
Once cooled, pour the sausage mixture into the baking pan with the toasted bread, then add the Garlic (2 cloves) and Low-Sodium Chicken Stock (2 1/4 cups). Mix everything well in the baking pan and gently press it so that it becomes even on top, then cover it and refrigerate it overnight.
step 6 Once cooled, pour the sausage mixture into the baking pan with the toasted bread, then add the Garlic (2 cloves) and Low-Sodium Chicken Stock (2 1/4 cups). Mix everything well in the baking pan and gently press it so that it becomes even on top, then cover it and refrigerate it overnight.
step 7
On Thanksgiving day, preheat your oven to 350 degrees F (180 degrees C).
step 8
Bake the tray stuffing covered, for about an hour and a half. Bake for longer if you want the edges to be crispier.
step 8 Bake the tray stuffing covered, for about an hour and a half. Bake for longer if you want the edges to be crispier.
step 9
Once it's done, take it out and give it a stir in the pan to make sure it is mixed well. Serve with your guests!
step 9 Once it's done, take it out and give it a stir in the pan to make sure it is mixed well. Serve with your guests!
Tags
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Dairy-Free
American
Christmas
Shellfish-Free
Fall
Pork
Side Dish
Thanksgiving
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