How to Make Sage and Sausage Stuffing (Dressing) | Serious Eats

sausage

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

Preheat the oven to 275°F.

Cut 2 and 1/2 lbs of bread into cubes and transfer to two rimmed baking sheets.

Place the baking sheets in the oven to toast for about 45 minutes, rotating the pans halfway through.

Melt 1 stick of butter in a large Dutch oven over medium high heat until the foaming subsides.

Add 1 and 1/2 lbs of sage sausage to the pot and break it up using a potato masher, cooking for about 8 minutes until mostly cooked through.

Add 1 chopped yellow onion, 4 chopped ribs of celery, 2 cloves of minced garlic, and 1/4 cup of minced fresh sage leaves to the sausage and cook, stirring, until the vegetables are softened, about 10 minutes.

Remove the pan from heat and add 2 cups of broth to cool the mixture down.

In a separate bowl, whisk together 3 eggs, 1/4 cup of minced fresh parsley leaves, and 2 cups of chicken or turkey broth.

Slowly drizzle the egg mixture into the sausage mixture while stirring with a wooden spoon to prevent the eggs from setting.

Add the dried bread cubes to the pot and gently fold the mixture together until the bread absorbs the liquid.

Preheat the oven to 350°F.

Butter a 13x9 inch casserole dish and transfer the mixture to the dish, spreading it out evenly while leaving the top surface rough for better surface area.

Cover the dish tightly with aluminum foil and bake for about 45 minutes, until the internal temperature registers around 150°F.

Remove the foil and continue baking for an additional 15 to 20 minutes until browned and crisp.

The stuffing should jiggle slightly in the middle when done, indicating a moist custard-like center.

Let cool slightly, sprinkle with more parsley, and serve with gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens