Try my family-favorite recipe for the best Sausage Stuffing! This classic side dish is elevated with savory Italian sausage, hearty cubes of bread, and fresh herbs, making Thanksgiving dinner delicious and memorable.
RECIPE: https://preppykitchen.com/sausage-stuffing/
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43 Comments
Thx John another amazing recipe that I needed ❤
Would LOVE to see your take on a cheesy potatoes recipe! Preferably the type with the cornflakes on top! amazing recipe as always! ❤
Oh my, this looks absolutely delicious!!
Hi John. Just got an early Christmas present of both your books, and they are a-mazing with lots of great recipes. I couldn't be any happier❤☺️. Highly recommend both. They are such high quality books too🥰
That's some terrible looking stuffing! 😂😆🤣
I wish you would not wave your knife about. It just makes me nervous. 😐
My mom and grandma wd never do that. Pointing with a knife or waving it around is taboo n Asia.
I don’t know what Americans call stuffing but that is not it!
John, I'd love to see you as a contestant on The Great British Baking Show! They have Americans on there and you'd be so fun to watch. No doubt you'd win!!!
Why is it called stuffing when you dont stuff it inside the turkey?
This is actually the same recipe my mom and I make. The only thing that was missing was rosemary.
Here's something you can add to the recipe:
We usually use a mix of day-old cornbread and Italian bread, and instead of drying them out, we let them stay spongy. This helps them soak up the sausage juices.
I would also recommend using chorizo sausage. (Since it has more seasoning inside them than regular)
I personally add in corn kernels which was once frozen. (2cups, depending on how much of a batch you would make)
—-
For the bowl, obviously, you would need a big one, but put the breading on the bottom and layer it with some of the chorizo, then the onions, celery, and corn, topping it off with the rest of the chorizo. From the pan, the leftover fat can be poured over it and mixed into everything. I personally don't use chicken broth with eggs, but I would try it on a different, smaller batch and will let you know what I think of it.
Pretty much same recipe. I use THYME instead of Rosemary. I cut the bread cubes smaller. And because there is salt in the sausage, and salt in the bread, and salt in the broth – and because of medical issues – I don't add salt at all. Occasionally, I will use half bread and half cornbread – and Andouille sausage (if I can get it) – for a Southern version. And I will add Collard Greens to the side dishes – NONE of which is Green Bean Casserole – as Green Beans are a SPRING-TIME veggie – not Autumn or Winter.
😅The recipe I use is similar, except I add dried cranberries and chopped pecans.
It’s dressing if it’s cooked outside and it’s stuffing if it’s cooked stuffed inside!
Hey John I'm curious about how you make banana cream pie?
ひき肉のことをソーセージって呼んでるの？
Must try this thanks.
I know what version of stuffing that I'm gonna do for Thanksgiving 🙂
Omg … I don’t like stuffing but this looks amazing! I’m going to attempt it for the first time this year. Thanks! Happy Thanksgiving! 🍽
😂😂 you scared me!
Actually, I believe you’re making dressing. Stuffing goes in the bird hence the stuffing.😊
Lovely recipe. Always, always, always tear the bread. Always. 😊
STUFFING goes on the inside of the bird, DRESSING goes on the outside, a side dish.
Almost 5 million subs. WOW!
Happy Thanksgiving!
Here’s a good way to brown butter and keep it in the freezer for as needed👍🏼
Get an ice cube tray, just for butter . Brown some butter as dark as you would like, and as much as you would like.
Just guesstimate the amounts .
After you brown it add it to the ice cube tray and freeze it ✅
WA LA!
Now you have brown butter as you need it.
Make time to save time it’s worth it❤
happy thanksgiving. here’s a tip 0:33 turn the loaf, any loaf, especially when it’s warm and/or fresh, on its side and then slice. It’s easier to cut through and doesn’t smoosh.
Can i have this ready the day before and then the day of just put it in the oven? Will it be ok? Or will it get too mushy?
Hi John, I love your recipes. In the stuffing, could I substitute pork sausage for the Italian sausage?? Thanks!
Good job brother looks great and happy Thanksgiving!
👉🏽👉🏽👉🏽I get a rotisserie chicken at some point before Thanksgiving.
I love chicken to eat at least three times a week.
👉🏽Its So good for you✅
We eat most of the “rotisserie chicken”… then I debone it, & boil that entire structure of bones,
Skin & everything but the meat.
That is my base for the best gravy at Thanksgiving dinner!
I make the best gravy in the world❤❤❤❤❤😂
NOTE: The Walmart brand of frozen “chicken tenderloins” are the best in the world. Very cost effective too👍🏼
I carve out the tendon and removed a little bit of fat
& feed it to the birds after I brown it✅
I brown the tenderloins in a nonstick pan! My 20-year-old cat has one meal of diced tenderloins a day.❤❤❤❤❤😂
Tenderloins are the best the quickest the most tender .
👀. . .Losing weight ?
eat chicken tenderloins✅
#TeamCelery
If I make this 2 days prior to serving, will it still be fresh and delicious? Covered of course in the frig and then warmed as directed prior to serving.
If you cook the sausage first then the onions/celery mix will get all the brown bits off the bottom of the pan from the sausage. Extra flavor.
This is how I make mine except I use sage sausage also apples, cranberries, and extra butter, 😂
My family is very thankful for your tutorials😊
Hi John, if I want to make this a day ahead, would I wait to add the broth and egg mixture until I’m ready to bake it in the oven? Thank you and Happy Thanksgiving!
STUFFING is cooked in the bird….
DRESSING is cooked out of the bird…
I make my stuffing very similar to yours but I add green apples to it.
Thanks John! I was told today I needed to make a stuffing with sausage for the feast and once again you have come to the rescue. I always have success with your recipes.
I think you are TERRIFIC! Will continue to look for your recipes, but you might consider "Maison Place". Allows for more you and less chopping or mixing. Sorry, if that sounds harsh, but I really do enjoy you, and unless you want to teach knife skills, watching you chop is unnecessary.
Will definitely look for you in the future! BTW… I made your stuffing, & the best ever topped mini loaf pans w/stuffing w/ brown butter drizzle. DELISH! Will definitely share w/ friends!
Yummy n delicious.
We made this stuffing today. It is delicious!
This was the hit of the meal! I used my homemade sourdough bread and it was an amazing addition to Thanksgiving!!
Happy Thanksgiving, & thank you for all the great recipes and & the techniques that you share it , my question is about the raisins cake 🎂 I wish I could send the picture, even though I used the pan belt’s but the middle of the cake was a big mountain 🏔️ , can you tell me what j I did wrong , thank you