Sausage Stuffing!
Recipe video above. Still the BEST stuffing recipe I’ve had in my life, adapted from this brilliant recipe by Hapa Nom. It’s got it all – golden, buttery crunchy top, soft and moist inside, big bold pops of salty sausage melded with juicy little bits of tart apple, a hint of crunch from pecans and s
Foto: RecipeTin Eats
Ingredients
- 8 heaped cups plain white bread (, crust on, cut into 2.5cm / 1 “ cubes (~600g/1.2lb) (Note 1))
- 500 g / 1 lb pork sausages (, good quality (Note 2))
- 50 g / 3 tbsp butter (, unsalted)
- 1/2 onion (, finely diced)
- 1 large celery stalk (, sliced 3mm / 1/8” thick)
- 1 g ranny 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
- 30 g / 2 tbsp butter (, melted (extra for brushing))
- Thyme leaves, small sage leaves, chopped parsley (, optional garnish)
Steps
-
Preheat oven to 180°C/350°F (160°C fan-forced).
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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.
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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!).
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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.
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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!
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Taste and add more salt if needed (depends on saltiness of sausage).
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Bake - Transfer into a 2 litre / 2 quarts baking dish. Cover with foil, bake 40 minutes.
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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!).
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Serve warm, sprinkled with parsley, fresh thyme or some small fresh sage leaves if desired!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (14% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| heaped cups plain white bread | 8 | - | - |
| / 1 lb pork sausages | 500 g | Rp 15.000/350ml | Rp 17.857 |
| / 3 tbsp butter | 50 g | - | - |
| onion | 0.5 | - | - |
| large celery stalk | 1 | - | - |
| ranny smith apple | 1 g | - | - |
| pecans | 0.3333333333333333 cup | - | - |
| 1 cup | - | - | |
| 0.3333333333333333 cup | - | - | |
| fresh sage | 1 tbsp | - | - |
| fresh thyme leaves | 1 tsp | - | - |
| each cooking/kosher salt and pepper | 0.25 tsp | Rp 35.000/kg | Rp 44 |
| / 2 tbsp butter | 30 g | - | - |
| Thyme leaves | - | - | - |
*Estimated market prices, may vary by region
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