Hamdi Saidani This Pioneer Woman Sausage Stuffing is a savory and moist recipe, which is made with flavorful pork sausage and fresh sage. It’s the ultimate holiday side dish, a classic, from-scratch stuffing perfect for your Thanksgiving table.
Pioneer Woman Sausage Stuffing Ingredients
A classic combination for a truly show-stopping holiday side dish.
- 1 (1 1/2-lb.) loaf white sandwich bread
- 1 (12-oz.) loaf French bread
- 1 lb. breakfast sausage
- 1/2 cup salted butter
- 1 yellow onion, chopped
- 5 stalks celery, diced
- 2 cloves garlic, finely chopped
- 2 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. freshly ground black pepper
- 1/2 cup white wine
- 4 cups chicken or turkey broth
- 1/4 cup chopped fresh parsley
- 1 Tbsp. chopped fresh sage
- 1 tsp. ground thyme
- Cooking spray
How To Make Pioneer Woman Sausage Stuffing
A step-by-step guide to this incredibly flavorful and satisfying holiday side.
- Dry the Bread (Day Before): The day before, cut all the bread into 3/4-inch cubes. Spread them on two baking sheets and let them sit out on the counter overnight to become stale and dry. (Alternatively, you can toast them in a 300°F oven for 35-40 minutes). Place the dry bread cubes in a very large bowl.
- Cook the Sausage and Vegetables: Preheat your oven to 375°F. In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon, until brown and crumbly. Remove the sausage to the bowl with the bread, leaving the drippings in the skillet.
- Make the Flavorful Broth: In the same skillet, melt the butter over medium heat. Add the onion, celery, garlic, salt, and pepper and cook until translucent, about 3-4 minutes. Pour in the white wine and let it bubble and reduce by about half. Stir in the broth, parsley, sage, and thyme.
- Combine and Soak: Slowly ladle the hot broth mixture over the bread and sausage in the large bowl, tossing frequently to ensure everything gets evenly coated. Let the mixture sit for about 10 minutes to allow the bread to absorb the liquid. Taste for seasoning and add more salt if needed.
- Bake to Perfection: Spray a large casserole pan with cooking spray. Spoon the stuffing into the prepared pan. Bake, uncovered, for 20 to 30 minutes, until the top is golden brown and crisp.
Recipe Tips
For the most delicious, perfectly moist stuffing.
- How to get the perfect texture? Letting the bread cubes dry out overnight is the most crucial step. Stale, dry bread soaks up the broth and egg custard without turning to mush, which is the secret to a stuffing that’s moist on the inside and crispy on top, not a soggy mess.
- Can I make this ahead of time? Yes! This is the perfect make-ahead Thanksgiving side. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, you may need to add 10-15 minutes to the baking time.
- What’s the best sausage to use? A good quality bulk pork breakfast sausage is the classic choice. You can use a mild, medium, or a hot variety like Jimmy Dean for a spicy kick.
- How to get a rich flavor base? Don’t wipe out the skillet after cooking the sausage! Sautéing the vegetables in the flavorful sausage drippings and then deglazing the pan with wine is the key to a deep, savory flavor.
What To Serve With Cornbread Sausage Stuffing
The perfect main course for this show-stopping side.
This hearty and flavorful stuffing is a star on any holiday table. It pairs perfectly with:
- A classic Roast Turkey and gravy for Thanksgiving
- A simple roast chicken or pork loin
- A glazed holiday ham
How To Store Cornbread Sausage Stuffing
Keeping your delicious leftovers fresh.
- Refrigerate: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Freeze: You can freeze the baked stuffing for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat: For the best texture, reheat the stuffing, covered with foil, in a 325°F oven until hot and the top has re-crisped.
Pioneer Woman Sausage Stuffing Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Protein: 15 g
- Carbohydrates: 45 g
- Fat: 22 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between stuffing and dressing?
Technically, u0022stuffingu0022 is cooked inside the cavity of the bird, while u0022dressingu0022 is baked separately in a casserole dish. However, the terms are often used interchangeably, and this recipe can be used for either method!
Can I use a different kind of sausage?
Yes. A mild or hot Italian sausage, casings removed, would be a fantastic substitute for the breakfast sausage.
Can I make this vegetarian?
To make a vegetarian version, you can omit the sausage and instead sauté about a pound of chopped mushrooms with the other vegetables. Be sure to use vegetable broth instead of chicken broth.
Try More Pioneer Woman Recipes:
- Pioneer Woman Sausage Kale Soup Recipe
- Pioneer Woman Cornbread Sausage Stuffing Recipe
- Pioneer Woman Sausage Quiche Recipe
Pioneer Woman Sausage Stuffing Recipe
Description
A classic, from-scratch Southern Sausage Stuffing, featuring a mix of dried breads, savory breakfast sausage, and a rich blend of fresh herbs, all baked into a moist and delicious casserole with a crispy top.
Ingredients
Instructions
- A day ahead: Cube all the bread and leave it on baking sheets overnight to dry out.
- Next day: Preheat oven to 375°F. Grease a large casserole pan.
- In a skillet, brown the sausage until crumbly; remove to a very large bowl with the dried bread cubes.
- In the same skillet, melt the butter and cook the onion, celery, and garlic until soft. Add the wine and reduce by half.
- Stir in the broth and all the fresh and dried herbs.
- Pour the hot broth mixture over the bread and sausage, tossing to combine. Let it soak for 10 minutes.
- Transfer the stuffing to the prepared casserole pan.
- Bake for 20-30 minutes until the top is golden brown and crisp.
Notes
- u003cliu003eDrying the bread cubes overnight is the crucial step to prevent a mushy stuffing.u003c/liu003eu003cliu003eThis is the perfect make-ahead Thanksgiving side dish; you can assemble it completely and refrigerate it before baking.u003c/liu003eu003cliu003eDon’t drain the sausage drippings! Sautéing the vegetables in the flavorful fat is key to a rich-tasting stuffing.u003c/liu003eu003cliu003eThe blend of fresh sage, parsley, and thyme gives this stuffing its classic, aromatic holiday flavor.u003c/liu003e
