Gone are the days of pale, pasty stuffings inside overcooked turkeys and chickens. Say hello to the Stuffing recipe of your dreams!
Soft, custardy bread on the inside, crunchy golden on top, this sausage stuffing is loaded with pork sausage, apple, pecans, celery and the perfume of fresh herbs. An incredible combo of flavour and textures!
BEST Stuffing recipe ever!
5 years ago, I made this sausage stuffing recipe by Kathleen, the talented cook behind Hapa Nom, and declared it to be the best I’d ever had in my life.
And today, it is still the best stuffing I’ve had in my life. So I decided it’s high time to share it here!
Yes, I’ve tinkered with it slightly over the years. (I tinker with everything, I can’t help it). But it still remains very true to its original roots. I even shared mini Pancetta Stuffing Cups years ago using the same recipe.
And after making multiple promises last year to share my favourite stuffing recipe, I thought I’d better finally come good!
Stuffing vs Dressing
Technically, stuffing cooked inside turkey / chicken is called “stuffing” whereas stuffing cooked separately like this one is called “dressing”. But generally, people just call it “stuffing” either way (yours truly included!)
Why don’t you stuff this INSIDE chicken or turkey??
We all love the idea of stuffing inside turkey, but it poses a serious health hazard unless you overcook your turkey. Here’s why:
Health authorities globally recommend that turkey and stuffing be cooked to 74°C/165°F for safe consumption;
Stuffing inside the turkey cooks last ie after the turkey meat is cooked, which means by the time stuffing reaches the required temperature, the turkey meat is overcooked (even if it’s brined – as I found out first hand!);
Why does stuffing have to be fully cooked too? Because it’s porous, and it gets soaked with raw turkey juices inside the cavity. So it absolutely must be fully cooked before being consumed, whether the stuffing has meat in it or not; and
If you’re wondering if you can cook the stuffing meat to help it along – yes you can but it won’t help. It still gets soaked with raw turkey juices when it’s in the oven so it needs to come to 74°C/165°F again.
Reminder: overcooked turkey is really (really!) dry because turkey is such a lean cut of meat!
The answer? Make your stuffing this way – in a separate dish! (Besides, it’s so much tastier….)
What goes in stuffing
Here’s what you need. The sausage adds tons of rich flavour into this stuffing (and the cream and butter helps too 😂).
Best bread for stuffing? I truly believe stuffing is better made with ordinary white bread. Sandwich bread, French bread, baguettes, loafs, bread rolls – anything as long as it’s plain and it’s not a chewy, super crusty (expensive!) artisan bread.
I’ve tried stuffing with artisan breads like good quality sourdoughs and you know what? They are too hard and chewy for stuffing. Your grandma will struggle!
How to make stuffing
3 easy steps:
lightly toast the bread to give it more structure so it doesn’t turn into mush – no need to use stale bread here!
brown the sausage meat, then sauté the onion, apple and celery and mix with liquids and herbs;
mix it all together, ensuring the bread is completely soaked through, then bake until golden!
I like to brush the top with extra butter towards the end for extra butteriness. Don’t tell my trainer 😈
What it tastes like
This stuffing recipe is a sensational mash up of textures and flavours. You get:
crunchy buttery golden bits from the surface (which is why I would never cut off the crust – the crust is the best bit!);
moist, custardy soft bread on the inside that’s soaked up all the flavour;
intense, juicy (oily!) golden bits of sausage littered throughout;
barely identifiable little pieces of fresh tart-sweet apple and savouriness from the onion and celery; and
subtle hint of flavour from fresh sage and thyme. It’s not overpowering, it’s in the background – enough to know something is there (most people can’t pick the herbs), and you’d miss it if you left it out (my rule is that you can leave ONE herb out but not both!).
It is very rich. I want to eat a bowl this big. ↓↓↓ But I can’t. Well, I could. But it would be too much!
When and what to serve with stuffing
Typically associated as a side dish you’d serve at Thanksgiving or Christmas alongside turkey, roast chicken or pork (basically, anything that you’d traditionally associate as things that you can stuff with stuffing!), and I’ve heard many people declare that it’s their favourite thing on the menu.
That’s a very big call. But sometimes I wonder if I’m in that camp too. 😂
Here’s a few Thanksgiving and Christmas centrepieces that would be ideal served alongside this stuffing:
Christmas and Thanksgiving Mains
Though honestly? You could just serve this to me for Christmas lunch and I’d be one happy gal. Yep, it’s that good! – Nagi x
Watch how to make it
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Sausage Stuffing!
Ingredients
- 8 heaped cups plain white bread , crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1)
- 500g/ 1 lb pork sausages , good quality (Note 2)
- 50g/ 3 tbsp butter , unsalted
- 1/2 onion , finely diced
- 1 large celery stalk , sliced 3mm / 1/8” thick
- 1 granny smith apple , skin left on, diced into 0.5 cm / 1/5” cubes
- 1/3 cup pecans , roughly chopped (Note 3)
- 1 cup (250 ml) chicken stock/broth , low sodium
- 1/3 cup (85 ml) cream , heavy / thickened (low fat also ok)
- 1 tbsp fresh sage , finely chopped
- 1 tsp fresh thyme leaves
- 1/4 tsp each cooking/kosher salt and pepper
Garnishes (optional)
- 30g / 2 tbsp butter , melted (extra for brushing)
- Thyme leaves, small sage leaves, chopped parsley , optional garnish
Instructions
- Preheat oven to 180°C/350°F (160°C fan-forced).
- Lightly toast bread – Spread bread out on tray (squished is fine). Bake for 8 minutes until lightly toasted – pale gold ok, should be soft on inside but crispy on outside. Transfer into large bowl.
- Cook sausage – Meanwhile, place about 1 tsp butter in a large skillet over high heat. Once melted, add sausage and cook, breaking it up as you go. Once cooked with a few golden bits, pour the sausage over the bread (yes, including all the fat!).
- Sauté – Return skillet to stove, turn down to medium. Add remaining butter. Once melted, add onion, cook 2 minutes. Add celery and apple, cook for 3 minutes.
- Simmer – Add pecans, chicken stock, cream, sage, thyme, salt and pepper. Stir. Bring to simmer, then cook for 2 minutes, then pour it into the bowl. Mix well, ensuring all the bread is evenly coated. Get in there with your hands if needed!
- Taste and add more salt if needed (depends on saltiness of sausage).
- Bake – Transfer into a 2 litre / 2 quarts baking dish. Cover with foil, bake 40 minutes.
- Brown – Remove foil, brush with Extra melted butter if desired. Then broil/grill on high for 2 to 4 minutes until the top is nicely browned (watch it carefully – but be brave! Colour = flavour!).
- Serve warm, sprinkled with parsley, fresh thyme or some small fresh sage leaves if desired!
Recipe Notes:
- For every 2 cups of stuffing, mix with 1 egg and 1 tbsp milk. Squidge together well with your hands (toss in some chopped ham or turkey, veg etc if you want!), then pile into a muffin tin. Bake 15 – 20 min at 180C/350F until golden. They taste like stuffing – except in breakfast muffin form! Should make 3 – 4.
Nutrition Information:
Life of Dozer
Emergency Vet run 😩(read on below…)
Hooked!
We had a bit of a drama the other day when Dozer got hooked by a fishing line at the dog park. The hook got caught in his shoulder, and unfortunately it didn’t come out the other side (which would’ve made removal much easier), it got buried in his shoulder muscle.
It seems he was attached to the fisherman’s line because the hook was bent and the line was snapped rather than cut. We think the force of him running away made the hook bend inside him 😢
(I hope this photo doesn’t gross you out! I kept it because I’m going to petition council to BAN fishing at the dog beach!!)
It was buried so deep, only the little hole at the end was protruding which is why I didn’t notice. When we left the park, he leapt into the car to go home, leapt out, pranced around waiting for his bone, then dinner, then treats….. he showed no signs of pain or discomfort at all.
So I didn’t notice a thing until I saw his shoulder was bleeding which was later that evening. Once I realised what it was, and that it was buried almost vertically inside him, I knew I couldn’t remove it myself so off we dashed to the 24 hour Emergency Vet.
Dozer the Brave
Usually, the other side of the hook pierces through so they just cut the barb off then slide the hook out – no big deal. In this case, the hook was fully buried inside so they’d have to make an incision large enough to slide the hook out (ooowwwww!! 😩)
Accordingly, the initial diagnosis was that he’d have to be put under a full sedative because it would be quite painful. I preferred that for Dozer’s sake too, because I didn’t want him to suffer.
But he surprised us all. After a mild sedative to calm him down, he walked into the surgery room and they were able to remove the hook without fully putting him under (while it avoids the pain, it’s always better to avoid a full sedative if you can). The vet was amazed – she said what they had to do would have been very painful, she couldn’t believe he let them do it!
So – Dozer the Brave. I was so proud of him. I know I couldn’t have done it! 😂
I’m happy to report he’s on the mend. A quiet few days, letting that shoulder heal. Antibiotics and pain killers with mild sedatives. So he’s spending his days chill-axing like this. ↓↓↓ And getting LOTS of love and attention from everyone. Including early Christmas presents. Back to being a spoilt brat!! – N x
PS To those who spied and inquired about his bandaged foot, it was to minimise the damage he’d do to the wound by scratching himself with his hind paw!
Has anyone made this with Gluten Free bread. My family and I are Celiac. I will try this with GF bread and let you know.
Poor Dozer! Get well soon! 🐶❤️.
Merry Christmas Nagi… we had a successful Christmas lunch on Saturday thanks to your wonderful recipes and comprehensive tips & tricks! 😊
What a handsome, brave boy Dozer is!! Hoping he makes a full and complete recovery! Now for the stuffing – I tried this the other day on a trial run before the big day (Christmas) and it was beyond scrumptious!! Thanks for a winning recipe that is sure to become a family favorite!
How good is it Ella?! I always eat way too much!
So sorry to read about your pup! Sure hope he is okay. Will try your turkey breast recipe for sure!
Can I use the oven instead of the slow cooker for your turkey breast recipe? If yes, what temp should the oven be at?
Sure can – take a look at this recipe: https://promotown.info/garlic-herb-butter-roasted-turkey-breast%3C/a%3E%3C/p%3E
Love all your posts ,, and recipes,, love all the news on Dozer ,, hopefully he’s doing ok ?
Thanks so much Sue – And Dozer is perfectly fine 🙂
Not quite a cooking question, but would like your thoughts on air fryers, not sure if this has been asked before… can’t wait to open my emails and see your recipes, thank you so much..
Hi Shirley, I have one but haven’t really tinkered with it yet – might be time to start! – N x
Last minute Thanksgiving question for you Nagi – I am also cooking the green bean casserole and the garlic herb butter turkey. When the turkey is resting, I can divide my oven and drop the temp of part of it to 320, but until the last 15-20 min (the turkey rest time) I will need to use it as a single oven at 350. What can I adjust to make this ok for the stuffing? It is the most important part for my husband and one of our guests, so I don’t want to mess it up. Thanks so much – we are all looking forward to our 100% Recipe Tin Eats thanksgiving!
Hi Andra, just put the oven on the lower temperature OR put the stuffing in the bottom of the oven where it’s slightly cooler and keep an eye on it 🙂
Our computer crashed and I lost your three recipe e-books. May I have you send to me again, please?
I’m doing your green bean salad with cherry tomatoes and feta, savoury sweet potato casserole, green bean casserole, and apple salad with candied walnuts and cranberries for our Thanksgiving feast tomorrow.
Thank you for so many winning recipes.
Marion
No problems! Here you go:
https://promotown.info/ebooks/RecipeTin%20Eats%20-%20Fast%20Prep%20Big%20Flavors%20Cookbook.pdf%3C/a%3E%3Cbr /> https://promotown.info/ebooks/Asian%20Takeout.pdf%3C/a%3E%3Cbr /> https://promotown.info/ebooks/RecipeTin%20Eats%2015%20Minute%20Meals%20e-Cookbook.pdf%3C/a%3E%3C/p%3E
My heart breaks for Dozer — and you! Do pray he is doing much better now. Please keep us posted. He is such a good boy. Happy Thanksgiving to you all!
Happy Thanksgiving June – don’t worry too much about Dozer, he’s doing fine!! ❤️
Poor Dozer! I hope your petition is successful!
If I were to halve the recipe, approximately how long should I bake the stuffing for? I’m a inexperienced cook, and your blog has been very helpful.
Hi LJ, thanks so much! You can halve this recipe – I’d check at 25 minutes or so, it may need slightly longer 🙂
Thank you!
That’s horrible, poor Dozer. Second every one else, share the petition. We’ll all support it, hooks have NO place there. What a brave good boy he is! I’d love to try the recipe but I think my family will howl – we use a “heritage, grandma approved” version with pine nuts (I make a separate one for me without) and cranberries which is very good, but I’d like to try new things:-) Maybe I’ll sneak a small one on the table unnoticed!
He is very brave, he’s doing fine now though!! I think you should sneak this one onto the table – love to know what they think of it 😂
Lovely recipe, but more important — that Dozer is OK. Brave boy!
Love your site. You are a treasure.👏
He’s perfectly fine, dogs are tough creatures 🙂
Start a petition!! I’ll sign to stop the fishing anyday.
It’s so dangerous near the dogs too, I just can’t imagine why they thought is was a good idea!!
Poor Dozer ,hope he is feeling much better 😘😘😘 .Hugs and kisses , love all of recipes and thank you for all the help.
Thanks so much Angie ❤️
So sorry to hear that Dozer was injured and what a trooper he is. I guess we know what Dozer’s priorities are. 🙂 I make this dressing as well. However, I put currents and garlic in it. Very yummy. Thank for a great website. Best Wishes to Dozer as he heals.
Aww.. Hugs and kisses to Dozer 🙂
Thanks so much Jo! – N x
Your sad little face brought tears to my eyes! Poor Dozer, but I felt sorrier for you! The plight of the parent!
😂 I think it affected me much more than it did to him to be honest!! – N x
Oh darling Dozer and poor you – the worry. If you do start a petition let us all know – we’ll sign it. It’s not just the Dozer’s who get hurt – the wildlife does as well. He’ll be back to his happy smiley fluffy-butt self soon – and I bet he’s soaking up the sympathy. Give him a scritch for me x PS: oh the recipe, you mean that thing that you do alongside share Dozer with us – yum 🙂
Yes you’re so right Lisa! And there are so many pelicans where the dogs swim too, such a risk! N x
Oh poor Dozer…. sending hugs 🤗 and hoping for a speedy recovery for him. It’s always so hard when your animal is hurt… but I’m sure you will be spoiling him rotten!!
He’s spoilt even when he’s not injured, just another excuse to give him extra cuddles 🙂