Thanksgiving Sausage Herb Stuffing (Print-Friendly Format)
Bread cubes and sausage, blended with herbs for a classic, comforting holiday side. Simple, rich, and crowd-pleasing.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
10 cups (approximately 280–400 g) seasoned dry bread cubes
02 -
4 cups (950 ml) chicken stock
03 -
1/2 cup (115 g) unsalted butter
04 -
1 small onion, chopped
05 -
2 celery ribs, chopped
06 -
1 tablespoon poultry seasoning
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1/2 teaspoon ground black pepper
08 -
450 g pork breakfast sausage
# How to Make It:
01 -
Preheat the oven to 175°C.
02 -
In a saucepan, combine onion, celery, butter, chicken stock, black pepper, and poultry seasoning. Bring to a boil and simmer for about 20 minutes, until the vegetables are tender.
03 -
In a large skillet over medium heat, cook the pork sausage until browned. Drain excess fat and set aside.
04 -
Place the bread cubes in a large mixing bowl. Add the browned sausage.
05 -
Gradually add the stock mixture to the bread and sausage, mixing until the bread is evenly moistened but not overly wet. Avoid oversaturating the mixture; use only as much liquid as needed.
06 -
Butter a 3-litre casserole dish. Transfer the stuffing mixture into the prepared dish and cover.
07 -
Bake in the preheated oven for 1 hour. Remove the cover for the last 15 minutes if a crisp surface is desired.
08 -
Remove from the oven and serve immediately as a side dish.
# Extra Tips:
01 -
For advanced preparation, stuffing may be cooked in a slow cooker on low for 4–5 hours as an alternative to baking.
02 -
If additional moisture is needed, a small amount of milk may be incorporated after adding the stock mixture.