Go Back Email Link
–+ servings
make ahead stuffing

Make Ahead Sausage Stuffing

No ratings yet
Course: dinner
Cuisine: American
Keyword: stuffing
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Author: Jess
Packed with fresh herbs, sausage & vegetables, this make ahead stuffing can be made a day ahead so you have an easy Thanksgiving side dish.
Print Recipe Rate this Recipe Pin Recipe

Ingredients

  • 250-300 g mild italian sausages, removed from casing
  • 2 tbsp olive oil, divided
  • 1 small yellow onion, diced
  • 3 celery stalks, chopped
  • 2 tbsp sage, freshly chopped
  • 1 tsp dried rosemary
  • 1/4 cup parsley, fresh chopped
  • 1/2 tsp coarse salt
  • 1/4 tsp ground pepper
  • 1/4 cup unsalted butter
  • 8 cups day-old French bread cubes (up to 2 days old), 1-inch pieces
  • 1 1/2 cups chicken or vegetable broth
  • 1 egg, whisked

Instructions

The day before serving

  • Pre-heat oven to 350F & butter a 9x12 baking dish.
  • In a large pot heat 1 tbsp oil over medium heat & add sausage (removed from the casing). Cook for 10 minutes or until cooked through, breaking up into pieces as you cook. Remove sausage from pan to a bowl.
  • Keep pot on medium heat & add 1tbsp olive oil, onion & celery, cooking for 8-10 minutes until soft.
  • Add herbs, cooked sausage, unsalted butter, salt & pepper to the pot and stir until butter melted.
  • Remove pot from heat & add the bread. Pour broth & whisked egg over bread and mix well until the liquid has been absorbed.
  • Transfer to the baking dish, cover with foil & bake 30 minutes. Remove foil & bake for 15 more minutes.
  • Let cool completely & store in the fridge overnight.

The day of serving

  • Day of dinner: remove from the fridge 1 hour before reheating. Cook covered at 350F for 30-40 minutes until warmed through.

Notes

Want to skip the egg? That's ok; the egg acts as a binder but it's not essential so it will just be a bit looser-textured stuffing.
Make sure to use a sturdy bread like french bread or sourdough.
Festive add-ins to this stuffing:
  • Dried fruit (cranberries): add in before baking
  • Chopped or shredded granny-smith apple: saute with the other vegetables
  • Crisp bacon or pancetta: add in just before baking
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!