Sausage Stuffing for Thanksgiving

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Every family has its own set of traditions and secret recipes passed down through generations, like culinary heirlooms. In our household, the Thanksgiving table is incomplete without the savory, comforting presence of Sausage Stuffing. This dish has evolved with us, seen us through many changes, and yet remained a constant, heartwarming presence. Preparing this dish is a ritual in itself, invoking memories, evoking laughter, and binding us together in the shared anticipation of the feast to come.

How to make Sausage Stuffing for Thanksgiving

Sausage stuffing, often enjoyed during Thanksgiving, is a savory dish made with bread cubes, sausage, herbs, and vegetables, baked together to create a flavorful side dish. The sausage adds richness and depth to the stuffing, making it a popular variation of traditional bread stuffing.

Ingredients:

• 1 pound of bulk sausage (You can choose between mild or spicy depending on your taste preferences. A good quality sausage makes all the difference!)
• 1 large onion, finely chopped (Sweet onions work best, lending a subtle sweetness that complements the sausage.)
• 3 celery stalks, diced (This adds a nice crunch and freshness to the stuffing.)
• 2 cloves of garlic, minced (For that aromatic kick.)
• 10 cups of cubed bread (Preferably a mix of white and whole grain for depth of flavor. Day-old bread works best as it absorbs the flavors more robustly.)
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 2 teaspoons of sage (Dried or fresh, sage is the quintessential herb that gives stuffing its traditional flavor.)
• 1 teaspoon of thyme
• 1/2 cup of fresh parsley, chopped (This brings a burst of freshness to the dish.)
• 2-3 cups of chicken broth (Adjust based on how moist you prefer your stuffing. Start with less, you can always add more.)
• 2 large eggs, beaten (Acts as a binder to hold the stuffing together.)
• 1/2 cup of butter, melted (Because everything tastes better with butter!)

Instructions:

1. Pre-cook the sausage: In a large skillet over medium heat, cook the sausage until it’s nicely browned, breaking it apart with a spoon as it cooks. Once fully cooked, remove it from the pan and set it aside on a paper towel-lined plate to drain any excess grease.
2. Sauté the vegetables: In the same skillet, add a little more butter if necessary, and throw in the chopped onions, celery, and minced garlic. Sauté until they are soft and translucent—about 5-7 minutes. Sprinkle a little salt and pepper during the sauté process to layer the flavors.
3. Prepare the bread mix: In a large bowl, combine the cubed bread with the cooked sausage, sautéed vegetables, sage, thyme, parsley, salt, and pepper. Toss gently to mix.
4. Add liquids and eggs: Pour the melted butter over the bread mixture and toss to coat evenly. Gradually add the chicken broth, stirring gently until the mixture is well moistened but not soggy. Finally, add the beaten eggs and fold them into the mixture ensuring everything is evenly mixed.
5. Bake the stuffing: Preheat your oven to 350°F (175°C). Transfer the stuffing mixture into a greased baking dish. Cover the dish with aluminum foil and bake for about 40 minutes. Then, remove the foil and bake for an additional 20 minutes or until the top is golden brown and crispy.

Tips for Perfect Sausage Stuffing:

• Bread choice matters: Using a combination of bread types adds complexity to the stuffing. Allow your bread to dry out a bit before using it to ensure it soaks up all the wonderful flavors.
• Moisture control: The key to a good stuffing is its moisture content. It should be moist but not soggy. The amount of broth needed can vary depending on the dryness of your bread, so add gradually.
• Flavor it your way: Adjust the herbs according to your taste preferences. Rosemary and marjoram also make great additions.
• Make-ahead potential: You can prepare the stuffing a day ahead and refrigerate until ready to bake. This saves time and allows the flavors to meld together beautifully.

What to serve with

Sausage stuffing is a flavorful and hearty dish that pairs well with various Thanksgiving sides and main dishes. To create a harmonious and indulgent Thanksgiving meal, consider serving the following accompaniments alongside your sausage stuffing:

Main Dishes:

• Roast Turkey: The centerpiece of most Thanksgiving tables, a perfectly cooked turkey goes splendidly with sausage stuffing. Whether you prefer the traditional roast, deep-fried, or smoked, the turkey provides a tender and savory counterpoint to the rich stuffing.
• Ham: A glazed and roasted ham, with its sweet and savory notes, provides a nice balance to the bold flavors of the sausage stuffing.

Vegetables & Sides:

• Cranberry Sauce: The tangy and sweet flavors of cranberry sauce cut through the heaviness of the stuffing, refreshing the palate.
• Green Bean Casserole: A creamy and crunchy casserole complements the soft and savory texture of the stuffing.
• Roasted Vegetables: Oven-roasted Brussels sprouts, carrots, sweet potatoes, or a medley of seasonal vegetables add a level of earthiness and colour to the table.
• Creamed Corn: This soft, mildly sweet side dish contrasts nicely with spiced and savory stuffing.

Additional Starches:

• Mashed Potatoes: Creamy and buttery mashed potatoes are always welcome next to sausage stuffing, and they provide an excellent vehicle for gravy.
• Sweet Potato Casserole: Incorporating sweet potatoes with a crunchy pecan topping provides a delightful sweetness that contrasts nicely with the spiciness of the sausage.
• Dinner Rolls or Cornbread: Soft, warm bread is perfect for mopping up gravy and provides a neutral taste to counterbalance the flavorful stuffing.

Gravy:

• Turkey Gravy: Rich and flavorful gravy made from turkey drippings is a must-have for pouring over the stuffing, enhancing its moistness and savoriness.
• Giblet Gravy: For those who enjoy the deep flavors, giblet gravy can be a flavorful addition to the stuffing.

Salads:

• Kale or Spinach Salad: A hearty green salad with a bright vinaigrette can help cut through the richness of the meal.
• Arugula and Pear Salad: The peppery arugula and sweet pear slices can offer a refreshing and light side dish.

Desserts:

• Pumpkin Pie: After savoring the hearty flavors of the meal, a slice of classic pumpkin pie rounds off the Thanksgiving feast.
• Pecan Pie: Another esteemed Thanksgiving dessert, pecan pie’s nuttiness and caramel-like taste are delightful after the savory course.

Ingredients Substitutes

Sausage stuffing, a beloved Thanksgiving side dish, can easily be adapted to accommodate dietary preferences, allergies, or ingredient availability. Below are some common ingredients in sausage stuffing and their potential substitutes to help you create a dish that’s just as delicious as the traditional recipe.

Sausage

• For a Healthier Option: Use turkey sausage or chicken sausage instead of pork sausage to reduce fat content.
• For a Vegetarian Option: Substitute with vegetarian or vegan sausage. There are many brands available that mimic the flavor and texture of traditional sausage. Alternatively, you can use lentils, chopped nuts, or mushrooms for a meaty texture.

Bread

• Gluten-Free: To make your stuffing gluten-free, use a gluten-free bread alternative. Many brands offer varieties that mimic the texture and taste of regular bread.
• Whole Grain Option: For added fiber and nutrients, opt for whole grain or whole wheat bread instead of white bread.

Chicken Broth

• Vegetarian/Vegan Option: Use vegetable broth instead of chicken broth. This simple swap makes your stuffing suitable for vegetarians and vegans.
• For More Flavor: If you want more depth, consider using turkey or beef broth, especially if it complements your main dish.

Butter

• Dairy-Free/Vegan Option: To accommodate dairy-free or vegan diets, replace butter with olive oil, coconut oil, or a plant-based butter. Each can provide the moisture and richness that butter offers.

Eggs

• Egg Allergies or Vegan: Eggs can be omitted in some stuffing recipes without a direct substitute. For recipes that require the binding properties of eggs, consider using a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, left to sit until thickened) or a commercial egg replacer.

Onions & Celery

• For Different Flavors or Allergies: Some people might be allergic to onions or celery or simply prefer other flavors. To achieve a different depth of flavor, substitute onions with leeks, shallots, or fennel. If you’re avoiding celery, try using chopped water chestnuts or extra herbs for the crunch.

Herbs

• Fresh vs. Dried: You can use dried herbs instead if you don’t have fresh herbs. The general rule of thumb is to use one-third of the amount of dried herbs for fresh herbs since dried herbs are more potent.
• Variations: Feel free to substitute the herbs based on what you have on hand or your flavor preferences. For instance, if you don’t have sage, thyme and rosemary can be good alternatives or additions.

Final Thoughts

By following these steps and tips, you’ll create a Sausage Stuffing for Thanksgiving that’s not just a dish, but a heartwarming homage to tradition, family, and the rich tapestry of flavors that make the holiday season so special. 

More Stuffing Recipes:

• Trader Joe’s Gluten Free Stuffing Recipe