Today on The Stay At Home Chef I'm showing you how to make
Traditional Sausage Stuffing
This is the most delicious Thanksgiving stuffing that's
full of all those classic Thanksgiving flavors! Start by browning 1 pound of
ground sausage in a skillet over medium-high heat. You can use a country
style sausage, a hot italian style sausage, maple sausage anything will work
in this. We just want to brown it off for about 5 minutes Now once it's browned
off like this and not quite all the way cooked through you'll add in one white
diced onion and about 1 1/2 cups of sliced celery. We're gonna saute this
We're gonna cook this until the onions are soft and translucent and the sausage
is all the way cooked through about 5 to 7 minutes. If you have any excess liquids
you can drain them but I'm gonna add in 1/4 cup of butter and let this melt.
Now once that butter is melted in we'll add in 1/4 cup of flour
which is a thickening agent for us/ We're gonna let this cook for about one to two
minutes until all of those specks of white flour are mixed in. So give it a
good stir. Then we'll pour in 2 cups of low-sodium chicken broth so you can
control the salt content and we're gonna bring this to a simmer and I'll season
it with a little bit of salt and black pepper and of course you can do this to
taste since this will be cooked through. And then it should thicken up here
fairly quickly Now if you're cooking this stuffing up for your holiday meal
this part can be made ahead. Once this is thickened we're gonna remove it from the
heat and we'll just set this aside for a second. You can see it's nice and thick
We'll let this cool off just a little bit next . You'll need a 1 pound loaf of
bakery style bread you can use sourdough, a country-style loaf...really anything
will work. You just need a 1 pound loaf. You'll want to cube all of the bread
into little bite-sized pieces. You want your loaf to be a few days old so that
it's nice and crusty and dried out which is perfect for Thanksgiving so you can
get your shopping done ahead of time. Transfer all of your cubed bread to a
large mixing bowl. This bowl is looking a little full so I'm going to transfer it
to a larger bowl. Now you can toast this if you want and do that the night before
you make it, but if you use a stale enough loaf you can kind of get away
without toasting it so I'm gonna show you it without toasted bread today just
as a little shortcut. We're gonna toss the bread whether it's toasted or
untoasted with about 1 cup of dried cranberries, 1tablespoon of freshly
minced sage, 11 tablespoon of freshly minced rosemary, 1 tablespoon of
freshly minced thyme and then we'll toss this together. You could use dried herbs
but I feel like fresh gives us a lot better flavor so you can have a really
good stuffing. Then I'm going to add 1 egg into 2 cups of heavy cream and give
this a little whisk to combine. Then we'll drizzle this over our bread
mixture this will make our stuffing nice and rich
Then we'll add in our sausage mixture. We'll stir all of this together until
everything is evenly distributed. All right then you'll grab a lightly greased
9 by 13 pan. We'll scoop this all into the pan. Now we're making our stuffing in
a pan you could technically stuff this inside a turkey but it will need to
reach an internal temperature of 165 degrees Fahrenheit to be considered food safe
But in order to accomplish that you'll have to overcook and dry out your turkey
so we recommend cooking your stuffing separately. Just kind of
flatten out your stuffing so that it's spread out evenly in the pan and then
we're gonna bake this in a 425-degree oven for 30 minutes. After 30 minutes the
top will be nice and browned and crusty and you are ready to eat! This is the
most rich and decadent and delicious stuffing that is perfect for your
holiday table!
Thanks for watching! You can find the full written recipe in the video
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