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!
Thank you so much for the turkey dressing recipe. I am definitely going to try it out. I so much appreciate all the recipes you provide and look forward to making these meals happen! You definitely put love into your food! All the best!
Thanks so much Monika, I know you’ll love the turkey dressing!!
Oh what a brave boy! I’m tearing up with pride and he’s not even mine 😂
Best wishes for a fast recovery gorgeous boy.
And Nagi, please share the link to your petition when it’s up and running! You’ll get tonnes of support here.
Now re the stuffing – oh my! I want to do this but have already placed my pork order in for Christmas with the Free Range Butcher – will have to see if I can add to it now or can find good free range pork sausages elsewhere!
It’s so worth it if you can find them Rachel, it’s dangerously addictive though!
Oh no Poor Dozer!
Best Wishes for a fast recovery! xxx
Thanks so much Sheri!
Hi Nagi, and Bestest Buddy Dozer!
Thanks for this recipe, it’s the one I’ve been looking for and will use this year. I’ve finally learned to check your website first because over time I’ve come to realize your recipes haven’t failed me, even one time. Looking forward to your cookbook Nagi!!
Also have to admit when I scrolled down and saw Dozer, I shed a couple of tears. How on earth could council possibly refuse to enact the ban you’re asking for, it’s just common sense. Hoping Dozer heals quickly and completely, hugs for both! 🙂
Thanks so much Leah, it’s so lovely to hear all the well wishes, Dozer doesn’t realise the size of his fan club! 😂
Oh my goodness! I was so sad see about Dozer getting hurt. Looks like he’s on his way to mending and getting lots of love and treats from you as always.
Yes almost back to normal now 🙂
Dozer is so beautiful and you are as well to look after and love him like you do.I have had 4 Golden Retrievers through the years and each one has had a different personality but all wonderful and so good with children.Thank you for sharing and all your wonderful innovative recipes and helpful notes such a great selection to cover all tastes & diets.
You’re so welcome Beryl, thank you so much for the kind words 🤗
Much Love and Hugs Dozer feel better soon….Thank you for the recipe Nagi will be making this for the holidays Happy Thanksgiving to you and your family!
Happy Thanksgiving to you too Debra, I hope you have a great break!
Get well quickly, Dozer, and know you are the most beloved dog in the world!!!! Oops! I almost forgot to look at the recipe! The stuffing (we call it dressing in the American South when it’s baked in a dish) sounds excellent! Nagi, thanks for sending out a recipe at this difficult time for you and Dozer. You are both troopers!!
Yes the recipe is referred to as dressing – confusing to us over the pond who know dressing as something completely different 😂
Hi Nagi, is it possible to make this stuffing and freeze it? I like to precook for Christmas as much as I can. Also a family member is allergic to celery, would there be a decent substitute for it?
Poor Dozer! What a brave boy and what a great mom you are!!
He is VERY brave – he’s doing well though, almost back to normal now 🙂
1st of all OMG, poor Dozer!! I think a big steak dinner is in order for him to have. Please give him a big hug for me!
This look like a great recipe, I can’t wait to make it. I love that it is tender and browned.
You will LOVE it Regina, I’ve eaten so much of this in one sitting I’ve felt sick 😂
Nagi, this will be on my Christmas menu. Going to friends for Thanksgiving. 😋. I love your recipes. I’m a great cook when I follow your instructions of recipes. Happy Thanks giving to you and Big Hug to Dozer. May he heal quickly. ❤️🦃❤️
Love to know what you think of it once you try it Linda! Have a great Thanksgiving ❤️
HI Nagi
Thanks for the share. Stuffing looks great!
Happy that all worked out positive for Dozer! He’s truly a trooper! 😊 Wishing him a speedy recovery.
Take care now. Hugs
Thanks so much Gail ❤️
I’LL SIGN, WE ALL LOVE DOZER!!
Thanks Mary ❤️
LOVE all of your recipes, I have a favorite board on Pinterest and it’s filled with your recipes I have tried and loved. Kisses to Dozer because he makes me smile every time I open your post 🥰. I wish him better, from England with love xx
That’s awesome Shan! – N x
a Wonderfull recipe Chef ! I will try this one and use Italian sausage and a few fennel seeds ,,nuts Pecans how good that sounds and they can be found every where in Texas . Da Dozer awwwwww
Sounds divine Joseph! – N x
Hooray for Dozer! Glad to hear he’s on the mend and doing well.
Thanks so much Brian 🙂
Nagi – PLEASE HUG DOZER and give Dozer kisses from all his pals in Canada. Please tell him to get better SOON*****
I’ll give him PLENTY of hugs 🙂
Oh poor Dozer… hope he gets well soon. Your site is the only recipe site I follow and I always read about Dozer first before I check out the food…sorry! Hugs for both of you!
I get that a lot Monica 😂
Dozer is indeed a brave boy and needs to lead your campaign by your side, with a “medal”🏅 attached to his collar! Glad he’s resting and chilling his way back to good health. We all love being spoiled, this one is well deserved. As always, would never miss one of your posts and awesome recipes, but Dozer brings us joy🥰 thanks for sharing him with us!
Aww how kind of you Diane, he has no idea how many people love him 🙂
Such a brave boy – so happy that Dozer is “on the mend”!
Served your Pomegranate Molasses dressing over a salad of kale, Brussels Sprouts, red cabbage, golden beets, scallions, tomatoes and Gorgonzola at a Culinary Arts Class dinner – Chef instructor was impressed.
Susan that sounds to die for!!! Im jealous!