Traditional Sausage Stuffing - Classic Thanksgiving Recipe

Introduction

This video from The Stay At Home Chef features a classic recipe for Traditional Sausage Stuffing, perfect for Thanksgiving or any special occasion. The stuffing is rich and full of classic flavors, featuring sausage, onions, celery, and a blend of herbs.

Ingredients

  • 1 pound ground sausage
  • 1 white onion, diced
  • 1 1/2 cups sliced celery
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • Salt and black pepper to taste
  • 1 pound loaf of bakery-style bread (sourdough or country-style)
  • 1 cup dried cranberries
  • Fresh herbs: 1 tablespoon each of minced sage, rosemary, and thyme
  • 1 egg
  • 2 cups heavy cream

Preparation Steps

  1. Brown the Sausage:

    • Cook the sausage in a skillet over medium-high heat for about 5 minutes.
    • Add the diced onion and sliced celery, cooking until the onions are soft and translucent.
  2. Prepare the Roux:

    • Add butter and flour to the skillet, cooking for 1-2 minutes.
    • Pour in the chicken broth, bringing it to a simmer while seasoning with salt and black pepper. This will thicken into a gravy-like consistency.
  3. Prepare the Bread:

    • Cube the bread into bite-sized pieces.
    • Combine the bread with dried cranberries and freshly minced herbs.
  4. Combine Ingredients:

    • In a separate bowl, whisk together the egg and heavy cream.
    • Pour the mixture over the bread, followed by the sausage mixture.
    • Stir until everything is evenly distributed.
  5. Bake the Stuffing:

    • Transfer the mixture to a lightly greased 9x13 inch pan.
    • Bake in a preheated oven at 425°F for 30 minutes until the top is browned and crusty.

Conclusion

This Traditional Sausage Stuffing is a perfect addition to any holiday table, offering a rich and satisfying side dish with classic flavors. The combination of savory sausage, aromatic herbs, and a creamy base makes this stuffing a crowd-pleaser that's sure to become a staple in your holiday meal lineup.