Description
A savory and moist Thanksgiving stuffing combining sausage, sautéed vegetables, and French roll bread cubes, baked to perfection with rich broth and spices for the ultimate holiday side dish.
Ingredients
Scale
Meat and Vegetables
- 1 (16 ounce) package pork breakfast sausage
- 2 cups diced celery
- 2 cups diced onion
- 2 cups diced mushrooms
- 1 stick (8 tablespoons) butter
Bread and Liquids
- 6 to 8 cups French roll bread cubes
- 1 (32 ounce) carton chicken or turkey broth
- 1 cup milk
- 2 eggs
Seasonings
- 2 tablespoons poultry seasoning
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced celery, onion, and mushrooms. Cook slowly until vegetables are soft, golden brown, and all liquid is evaporated, about 15-20 minutes. This step is crucial to achieve the right texture for the stuffing.
- Cook Sausage: Add the pork breakfast sausage to the skillet with the vegetables. Break it up finely and cook thoroughly until no longer pink, about 8-10 minutes.
- Season Mixture: Sprinkle in the poultry seasoning, garlic powder, salt, and pepper. Adjust seasonings to taste, mixing well to combine the flavors evenly.
- Prepare Bread: Place the cubed French rolls into a 9×13 inch casserole dish. There is no need to toast or dry the bread beforehand.
- Combine Ingredients: Pour the cooked sausage and vegetable mixture over the bread cubes. Toss gently to combine, ensuring the bread is well coated.
- Add Eggs and Milk: In a separate bowl, whisk together eggs and milk, then pour over the bread mixture. Toss again briefly; the mixture will appear very wet, which is expected.
- Add Broth: Pour the chicken or turkey broth evenly over the mixture. Stir carefully to ensure the bread absorbs the liquid. The mixture should be moist but not swimming in excess liquid.
- Bake: Preheat the oven to 375°F (190°C). Optionally, brush melted butter on top of the stuffing for a crispier crust. Bake uncovered for approximately 45 minutes, or until the top is browned and the center is firm. If the top browns too quickly, cover loosely with foil to finish baking.
- Rest: Remove from oven and let the stuffing rest for 10 to 15 minutes before serving to set.
Notes
- If omitting mushrooms, add extra bread cubes or reduce broth slightly, as mushrooms absorb a lot of liquid.
- Do not rinse mushrooms with water; wipe them clean with a damp paper towel to avoid excess moisture.
- Ensure vegetables are cooked completely and all liquid is evaporated before adding sausage to prevent soggy stuffing.
- You can mix the entire stuffing in a bowl before transferring to the casserole dish for better incorporation.
- Adding melted butter on top before baking enhances crispness and flavor.
- Use a 9×13 inch casserole dish to achieve the ideal baking surface for even cooking.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 85mg
