Stovetop Sausage Stuffing
Most boxed stuffing is just salty croutons and powdered herbs. This version uses fresh sausage fat and butter to hydrate the bread, creating a texture that holds together without turning into mush.
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Ingredients
~6 Servings
- ~4 cups bread torn into bite-sized pieces
- 1 lb ground pork sausage
- 1/2 cup butter 1 stick
- ~1 small onion diced
- ~2 stalks celery chopped
- 1 tbsp fresh sage chopped
- 1 tsp dried thyme
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat. Add onion and celery and cook 5-7 minutes until softened.
- Add 1.5 cups torn bread to pot and stir to coat with butter. Transfer mixture to a large bowl.
- Return pot to medium-high heat. Add sausage and cook 8-10 minutes, breaking into crumbles until browned.
- Pour sausage and all rendered fat into bowl with bread mixture.
- Add sage, thyme, and pepper to bowl and stir.
- Add remaining bread and mix with hands until fat is absorbed and evenly distributed. Serve immediately.
Notes
Do not drain sausage fat as it hydrates the bread. Add splash of water or stock if mixture seems too dry.
Tried this recipe?Leave a comment below & let me know!