Traditional Sausage Stuffing

Home ยป Traditional Sausage Stuffing

If you’ve never made sausage stuffing before, you’re missing out. Adding sausage takes your taste and taste to the next level. In fact, you should be warned that it’s entirely possible for this stuffing to steal the show from your turkey. It can truly be a meal in its own right. This filling is full of texture and flavor. It has savory sausage, toasty edges, heady fresh herbs, chewy sweet raisins, crunchy onions and celery, and rich, creamy flavor. This filling is the best. You will come back to it again and again!

What kind of sausage should I use?

For this stuffing recipe, you will need to use ground sausage (minced meat). Chopped sausages are often sold in a variety of flavours. You can use mild country sausage, Italian sausage, maple sausage, or even pepperoni. Any sausage that you think will blend perfectly with the flavors here will do.

Can I use dried herbs?

You can use dried herbs, but for the best flavor in this delicious dish, we strongly recommend using fresh herbs. If you choose dried herbs, make sure to use a third of the amount or about 1 teaspoon. Also, you can add other fresh herbs of your choice. In fact, if you like the taste of parsley, throw it in and you’ve got a legendary Simon and Garfunkel filling that sings.

Can I stuff this into my turkey and roast?

Yes, this stuffing can be baked inside the turkey. Note that the filling needs to reach an internal temperature of 165 degrees Fahrenheit to be food safe. The inside and stuffing of the turkey will be the last parts of the turkey to reach this temperature, which means your white meat will be above 165 degrees F, which means it is overcooked and dry out. For food safety (and for a moist turkey), it’s a much better idea to bake the stuffing separately.

Do I have to bake the bread to make the filling?

You can toast if you like, but it’s not always necessary. The baking process is designed to dry out the bread to prevent the filling from getting soggy and the bread absorbing too much liquid too quickly. Stale bread that has dried out can be used instead of baking, saving prep time. If you prefer a crispier filling, baking is an easy step you can take. Cut bread into 1-inch cubes. Spread them out in a single layer on a baking sheet. Bake in a 225 degree oven for 30 minutes until crisp.

What kind of bread should be used for filling?

The best bread to use for the filling is crusty bakery style. Crusty baguettes are a good choice, as are country-style or even sourdough breads.