Sausage Stuffing Recipe
This easy Sausage Stuffing recipe is perfect for the holidays, with savory sausage, sweet apple, and crispy bread cubes. Plus, it's egg-free!
Servings: 8 servings (about ¾ cup)
Ingredients
Bread Cubes
- 12 slices of bread*, cut into 1 inch cubes (9 ½ cups total) $2.56
- cooking spray $0.01
Stuffing Ingredients
- 1 lb mild ground Italian sausage $3.57
- 1 stick salted butter $1.06
- 1 medium yellow onion, diced (about 1 ½ cups) $0.94
- 4-5 celery stalks, diced (about 1 ½ cups) $0.95
- 4 cloves garlic, minced $0.12
- 2 Tbsp poultry seasoning, dried $1.32
- ½ tsp salt $0.01
- 1 tsp freshly cracked black pepper $0.04
- 1 apple, cored and diced (skin on) $1.00
- 3 tsp chicken bouillon** $0.27
- 2 ¾ cups hot water (to be mixed with bouillon) $0.00
- 2 Tbsp fresh parsley, minced $0.10
Instructions
Bread Cubes Directions
- Preheat oven to 350F. Cut bread into 1-inch cubes and spread out on a parchment-lined baking sheet. Spray the bread cubes lightly with cooking spray. Bake in 350F oven for 15 minutes until dehydrated and lightly toasted. You should have around 9 ½ cups of bread cubes. Set aside.
Stuffing Directions
- In a large sauté pan, cook ground sausage, breaking it apart as it cooks, until browned. Strain excess fat and set cooked sausage off to the side in a bowl.
- Wipe out the sauté pan and melt the stick of butter. Add diced onion, diced celery, minced garlic, poultry seasoning, salt and pepper.
- Cook over medium heat until the onions and celery are glossy and have softened, about 5-8 minutes.
- Add cooked sausage and a handful of toasted bread cubes to the sauté pan and mix to combine.
- Add more bread cubes until all have been used up. Then, add diced green apple.
- Pour chicken broth (made from combining bouillon and hot water) over the top of the stuffing mixture.
- Bake for 1 hour and 15 minutes in 350 degree oven. If top is starting to get too dark for your liking, add a tinfoil tent, but you want the top to crisp up a bit.
- You can serve it hot straight out of the oven or let it cool a bit for a firmer texture. Sprinkle with parsley just before serving.
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Notes
*12 slices of any kind of bread will do. This is a great opportunity to use the heels of any sandwich bread you have leftover, or use some slightly stale bread you haven’t had the heart to throw away. I had the following on-hand: 4 slices brioche, 4 slices multi-seed, and 4 slices of sourdough combined from other recipes I was testing and sandwich fixings from the week before.
**We pretty much exclusively use Better Than Bouillon here at Budget Bytes!
I used a 3-quart casserole dish for this recipe.
Nutrition
Serving: 1serving (about ¾ cup) | Calories: 441kcal | Carbohydrates: 27g | Protein: 13g | Fat: 31g | Sodium: 1050mg | Fiber: 3g