Welcome to a delicious journey of flavors and memories, today I’m sharing Grandma’s homemade sausage stuffing recipe!!! Grandma’s stuffing is the best stuffing recipe ever!!
This is a traditional homemade stuffing that holds a special place in the hearts of my family, evoking memories of the holiday season, , grandma’s feasts, and the cozy comfort of home-cooked meals.
Grandma always served this stuffing with her Thanksgiving dinner meal, prepared late in the day so the family members could be out deer hunting during the day. It was her go-to Thanksgiving stuffing but you can serve this stuffing recipe anytime of the year!!
The aroma of savory dry herbs and spices mixed with juicy sausage and toasted bread cubes will make your mouth water and your heart sing. So, put on your apron, roll up your sleeves, and get ready to learn how to make this classic stuffing recipe that has been passed down through generations. Let’s get started!
Ingredients in Grandma’s Homemade Sausage Stuffing Recipe
Preparing a delightful homemade sausage stuffing requires a handful of basic ingredients that come together to create that comforting, flavorful dish we all adore. This recipe beats boxed stuffing hands-down!!
Start with one pound of quality ground pork sausage. The sausage, with its robust flavors and savory notes, serves as the foundation, infusing the classic homemade stuffing with a rich taste that embodies comfort. Grandma always used Jimmy Dean frozen italian sausage!
Next, gather two sticks of unsalted butter. I love lots of butter which adds a luxurious creaminess to the stuffing. Butter enhances its texture and contributes a subtle richness to each bite.
For the aromatic base, you’ll need one large yellow onion. Diced and sautéed to perfection, this humble ingredient adds depth and sweetness, balancing the overall flavor profile.
Three to four stalks of celery offer a wonderful crunch and a hint of earthy freshness. When finely diced, they blend seamlessly, providing a delightful texture contrast to the softness of the bread mixture.
Don’t forget about the garlic! Just a few cloves minced finely infuse the stuffing with their bold and pungent flavor, elevating the overall taste.
Ten cups of day-old bread cubes form the heart of this dish, absorbing the savory goodness of the other ingredients and delivering that classic stuffing texture we all love.
To tie it all together, add a blend of dried sage, thyme, and rosemary. You could also use fresh herbs if you’d like to! These aromatic herbs contribute a symphony of earthy, herbaceous notes, enhancing the savory profile and adding warmth to every spoonful.
Two to three cups of regular chicken stock, low-sodium chicken broth, turkey broth, or vegetable broth serve as the binding agent, ensuring the stuffing achieves the perfect balance of moistness without having overly soggy stuffing.
Each of these simple ingredients plays a crucial role in crafting this beloved favorite stuffing, uniting to create a dish that embodies tradition, comfort, and the heartwarming essence of cherished family gatherings.
Instructions for making Grandma’s Homemade Sausage Stuffing Recipe
Follow these easy steps to make a good classic stuffing that will become one of your favorite thanksgiving recipes yet!
Preheat your oven to 350°F (175°C). Prepare a large baking dish (9×13 inches) by greasing it lightly with butter or cooking spray.
In a large skillet or frying pan, cook the ground sausage over medium heat to medium-high heat until it’s browned and cooked through. Use a spatula to break up the sausage into smaller pieces as it cooks. Once done, remove the sausage from the pan and set it aside in a large mixing bowl.
In the same skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until they become soft and translucent, usually about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
Place the stale bread cubes in the mixing bowl with the cooked sausage. Pour the sautéed onion, celery, and garlic over the bread and sausage mixture.
Sprinkle the dried sage, thyme, and rosemary over the mixture. Season generously with salt and pepper according to your taste preferences.
Add Liquid to Moisten the Stuffing
Slowly pour 2 cups of chicken or vegetable broth over the mixture, gently tossing and stirring everything together. Add more broth as needed to moisten the stuffing to your desired consistency for your personal preference. The bread should be moist but not overly soggy.
Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and slightly crispy.
Once done, remove the stuffing from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.
Enjoy Grandma’s homemade sausage stuffing as one of your delicious side dishes for your holiday meals or any time you’re craving a comforting, flavorful dish!
How can you Make Homemade Stale Breadcrumbs?
Making homemade stale breadcrumbs is quite simple and can be done using bread that is a few days old. Start with stale bread slices or pieces. You can use different types of bread like white bread, french bread whole wheat bread, or any type of bread.
Prepare the Bread:
Take stale bread slices or pieces and cut off the crusts if desired. The crusts can be left on for a heartier texture in the breadcrumbs or cubed bread.
Drying the Bread:
Tear or cut the bread into smaller pieces or chunks. Spread them out in a single layer on a baking sheet or tray. Ensure the pieces are not overlapping.
Leave the bread pieces uncovered at room temperature for 1-2 days or until they become completely dry and stale. This process helps remove moisture from the bread, making it easier to crumble into breadcrumbs.
Crumbing the Bread:
Once the bread is completely dry and stale, use a food processor, blender, or a handheld grater to turn the bread into breadcrumbs. Pulse or grate the dry bread until it reaches the desired texture. You can make them fine or coarse depending on your preference.
Store the Breadcrumbs:
Place the homemade breadcrumbs in an airtight container or resealable bag. Store them in a cool, dry place or in the refrigerator. Properly stored breadcrumbs can last for several weeks.
You can add seasoning to the breadcrumbs for extra flavor. Mix in dried herbs like parsley, thyme, oregano, or garlic powder, and salt and pepper to taste before storing them.
Homemade stale breadcrumbs are versatile and can be used in various recipes like breading for fried foods, as a topping for casseroles, or as a binder in meatballs or meatloaf. They’re a great way to utilize leftover stale bread while adding texture and a crispy top and flavor to dishes.
Substitute Ingredients in Grandma’s Homemade Sausage Stuffing Recipe
There are several substitute ingredients you can use in this easy homemade stuffing recipe based on dietary preferences, availability, or flavor adjustments. Here are some options:
If pork sausage isn’t available or you prefer a different type, you can use ground turkey, chicken, or even a plant-based sausage substitute for a vegetarian or vegan version.
To make the recipe dairy-free, you can substitute the butter with a non-dairy alternative such as margarine or vegan butter.
Instead of traditional white or French bread cubes, you can use whole grain bread, sourdough, cornbread, or gluten-free bread if you have dietary restrictions.
Onion and Celery:
If you don’t have these ingredients or prefer alternatives, you can substitute shallots or leeks for onions, and fennel or bell peppers for celery.
If fresh garlic isn’t available, you can use garlic powder or granulated garlic as a substitute. Adjust the quantity to taste.
Substitute chicken or vegetable broth with turkey or beef broth for a different flavor profile. For a low-sodium option, use low-sodium broth or water with added seasoning.
If you don’t have the specific dried herbs mentioned (sage, thyme, rosemary), you can use poultry seasoning as a substitute or experiment with other herbs like marjoram or savory.
Adjust the salt and pepper based on personal preferences. You can also add additional seasoning like paprika, cayenne pepper, or Italian seasoning to enhance the flavor.
Instead of parsley, you can use chopped fresh herbs like cilantro, chives, or green onions for a different flavor and presentation.
Feel free to adapt the recipe based on what ingredients you have available or to suit dietary needs. These substitutions can help customize the dish while maintaining its delicious flavors.
How to Store Leftover Stuffing
To properly store leftover stuffing for later consumption, follow these steps:
Allow the leftover stuffing to cool down at room temperature for about 1-2 hours after cooking. Do not leave it at room temperature for more than 2 hours to prevent bacterial growth.
Transfer the stuffing to an airtight container or sealable plastic bag. Make sure to pack it tightly to minimize air exposure.
Label the container or bag with the date to easily track its freshness.
Place the stuffing in the refrigerator promptly, preferably within 2 hours of cooking.
Can You Freeze Leftover Stuffing?
Yes, you can freeze leftover stuffing for future use! Freezing stuffing is a convenient way to preserve it if you have more than you can consume within a few days. Here’s a simple guide on how to freeze leftover stuffing.
Allow the leftover stuffing to cool completely at room temperature or in the refrigerator before freezing. This step prevents condensation inside the container or bag, which can lead to ice crystals and affect the texture of the stuffing.
Divide the leftover stuffing into portions suitable for your future needs. This makes it easier to defrost and use only the amount you require without having to thaw the entire batch.
Place the portions of stuffing in an airtight, freezer-safe container or heavy-duty freezer bags. Remove as much air as possible from the bags before sealing them to prevent freezer burn.
Label the containers or bags with the date of freezing to keep track of its freshness. Additionally, note the portion sizes for easy reference when you’re ready to use it.
Put the containers or bags of stuffing in the freezer. Make sure to place them in a single layer initially to allow them to freeze quickly. Once frozen solid, you can stack them to save space.
Thawing and Reheating:
When you’re ready to use the frozen stuffing, transfer the portion you need from the freezer to the refrigerator and let it thaw overnight. Once thawed, reheat the stuffing using your preferred method – oven, microwave, or stovetop until it’s thoroughly heated to an internal temperature of 165°F (74°C) for safe consumption.
Properly frozen stuffing can usually maintain good quality for up to 1-2 months in the freezer. However, for the best taste and texture, it’s ideal to use it within this timeframe.
Remember that freezing can sometimes slightly alter the texture of the stuffing, but it should still be perfectly fine for use in various recipes or as a side dish once reheated properly.
How to Reheat Leftover Stuffing
Reheating leftover stuffing can be done easily and effectively using a few different methods. Here are a few methods to reheat leftover stuffing.
Preheat your oven to 350°F (175°C).
Place the leftover stuffing in an oven-safe dish and cover it with aluminum foil to prevent drying.
Reheat the stuffing in the oven for about 20-30 minutes, or until it’s heated through. Stir occasionally to ensure even heating.
Place a portion of the stuffing in a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap.
Microwave on high in 1-minute increments, stirring in between, until the stuffing reaches the desired temperature. The time will vary based on the portion size and microwave strength.
Reheating stuffing on the stovetop can help retain moisture and prevent it from drying out.
Place the stuffing in a skillet or frying pan over medium-low heat.
Add a small amount of broth or water to the pan to help moisten the stuffing as it heats.
Stir the stuffing occasionally until it’s thoroughly heated.
Regardless of the method you choose, ensure the stuffing reaches an internal temperature of 165°F (74°C) to ensure it’s safe to eat, especially if it contains meat.
If the stuffing appears dry during reheating, you can add a little extra broth or melted butter to help moisten it. Additionally, covering the dish while reheating can help retain moisture.
Always use safe food handling practices and store any leftover stuffing in the refrigerator promptly after it cools down to avoid spoilage. Leftover stuffing should be consumed within a few days for the best quality.
Recipes That Use Leftover Stuffing
Leftover stuffing is a versatile ingredient that can be used in various recipes to add flavor and texture. Here are some creative ideas for using leftover stuffing:
Stuffed Peppers or Tomatoes:
Hollow out bell peppers or tomatoes and fill them with a mixture of leftover stuffing combined with cooked vegetables, ground meat, or cheese. Bake until the peppers/tomatoes are tender and the stuffing is heated through.
Muffins or Balls:
Form leftover stuffing into muffin tin shapes or roll them into balls. Bake until they’re crispy on the outside and heated through. Serve as a side dish or appetizer with cranberry sauce or gravy for dipping.
Stuffed Chicken or Pork Chops:
Create a pocket in boneless chicken breasts or pork chops and stuff them with leftover stuffing. Bake or pan-sear until the meat is cooked through, and the stuffing is warm and crispy.
Stuffing Waffles or Pancakes:
Press leftover stuffing into a waffle iron or form them into patties for stuffing pancakes. Serve with a fried egg on top for a delicious breakfast or brunch option.
Use leftover stuffing as the base or topping for a shepherd’s pie. Layer it with cooked vegetables, meat (such as ground beef or lamb), and top it with mashed potatoes before baking until bubbly and golden.
Remove the stems from large mushrooms and fill the caps with leftover stuffing. Bake until the mushrooms are tender and the stuffing is heated through.
Mix leftover stuffing with beaten eggs and any additional ingredients like cooked vegetables, cheese, or meats. Cook in a skillet on the stovetop until the eggs are set, or finish it in the oven until it’s cooked through.
Grilled Cheese Sandwich:
Use leftover stuffing as a filling for a grilled cheese sandwich along with some cheese and perhaps leftover turkey slices for a delicious twist.
Layer leftover stuffing in a baking dish with cooked vegetables, shredded chicken or turkey, and gravy. Bake until it’s heated through and bubbly for a comforting casserole dish.
These ideas offer a range of ways to repurpose leftover stuffing, adding depth and flavor to different meals. Get creative and tailor these recipes to suit your taste preferences!
What Pairs Well with Grandma’s Homemade Sausage Stuffing?
Stuffing pairs well with a variety of dishes and complements different meals. Here are some popular options for what to serve stuffing with.
Roast Turkey or Chicken:
One of the most classic pairings, especially during holiday meals like Thanksgiving or Christmas. Stuffing serves as a traditional side dish alongside roasted poultry, adding a savory element to the meal.
Check out my Chicken Lombardy Recipe which pairs well with Grandma’s Homemade Sausage Stuffing Recipe!!
Whether it’s a whole roasted pork loin, pork chops, or tenderloin, serving stuffing with pork dishes creates a delicious combination. The flavors of the pork work well with the savory notes in the stuffing.
Check out my Breaded Pork Chops Recipe to serve along with Grandma’s Homemade Sausage Stuffing Recipe!!
Serving stuffing alongside dishes that use gravy, such as roast meats or mashed potatoes, allows the flavors to blend beautifully. The stuffing can soak up the delicious gravy, enhancing its taste.
Cranberry Sauce or Relish:
Pairing stuffing with cranberry sauce or relish balances the savory notes of the stuffing with a sweet and tangy element, creating a harmonious combination.
Mixed Vegetables or Salads:
Serving stuffing with a side of mixed vegetables, steamed greens, or a fresh salad adds variety to the meal and provides a contrast in textures.
Soup or Stew:
Stuffing can be a delightful addition to a hearty soup or stew, offering a different texture and depth of flavor. It can be crumbled on top or served alongside as a side dish.
Brunch or Breakfast:
Leftover stuffing can be repurposed for breakfast or brunch by pairing it with fried or poached eggs, creating a unique and comforting morning dish.
Check out some of my other Breakfast and Brunch Recipes!!
Grandma’s homemade sausage stuffing recipe can complement other thanksgiving sides. I like to serve it on my thanksgiving table along with my green beans and sweet potatoes. Feel free to experiment and pair it with your favorite meals or explore new combinations to suit your taste preferences.
Grandma’s Homemade Sausage Stuffing Recipe
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- 1 pound ground pork sausage
- 1 cup unsalted butter
- 1 large onion diced
- 3-4 stalks celery diced
- 2-3 cloves garlic minced
- 10 cups stale bread cubes French bread or white bread
- 2-3 cups chicken or vegetable broth
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Chopped fresh parsley for garnish optional
- Preheat your oven to 350°F (175°C). Prepare a large baking dish (9×13 inches) by greasing it lightly with butter or cooking spray.
- In a large skillet or frying pan, cook the ground sausage over medium heat until it’s browned and cooked through. Use a spatula to break up the sausage into smaller pieces as it cooks. Once done, remove the sausage from the pan and set it aside in a large mixing bowl.
- In the same skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until they become soft and translucent, usually about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Place the stale bread cubes in the mixing bowl with the cooked sausage. Pour the sautéed onion, celery, and garlic over the bread and sausage mixture.
- Sprinkle the dried sage, thyme, and rosemary over the mixture. Season generously with salt and pepper according to your taste preferences.
- Slowly pour 2 cups of chicken or vegetable broth over the mixture, gently tossing and stirring everything together. Add more broth as needed to moisten the stuffing to your desired consistency. The bread should be moist but not overly soggy.
- Transfer the stuffing mixture into the prepared baking dish, spreading it out evenly.
- Cover the baking dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and slightly crispy.
- Once done, remove the stuffing from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.
- Enjoy Grandma’s homemade sausage stuffing as a delicious side dish for your holiday meals or any time you’re craving a comforting, flavorful dish!