Classic Sage and Sausage Stuffing
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- เผยแพร่เมื่อ 29 ก.ค. 2024
- Read more: www.seriouseats.com/2010/11/ho...
While it can be made with any number of bases, my favorite stuffing is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible.
Note: dried or fresh fruits and nuts can be folded into the stuffing along with the bread cubes if desired in step 3. Stuffing can be prepared through step 3 and placed in greased casserole dish the day before. Remove from refrigerator and allow to come to room temperature for at least 1 hour before baking the next day. This makes an excellent bird stuffing, and is enough to stuff several small birds or two to three 18 to 22 pound birds.
INGREDIENTS:
2 1/2 pounds (1.25kg; about 2 loaves) high quality sandwich bread or soft Italian or French bread, cut into 3/4-inch dice, about 5 quarts
8 tablespoons (1 stick; 4 ounces; 115g) butter
1 1/2 pounds sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large stalks celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on microplane
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
32 ounces (4 cups; 1l) low-sodium homemade or store-bought low-sodium chicken or turkey stock
3 whole eggs
1/4 cup minced parsley leaves
Kosher salt and freshly ground black pepper
DIRECTIONS:
1. Adjust oven racks to lower middle and upper middle position. Preheat oven to 275°F. Spread bread evenly over two rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven heat to 350°F
2. In large Dutch oven, melt butter over medium high heat until foaming subsides (don't allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
3. Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
4. Use part of stuffing to stuff bird if desired. To cook remaining stuffing, transfer to buttered 9 by 13 rectangular baking dish (or 10 by 14 oval dish), cover tightly with aluminum foil, and bake until instant read thermometer reads 150°F when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley and serve.
Music: Bensound.com
I have been using your recipe for four years now and receive compliments every time. Now I’m the designated dressing/stuffing person. Thank you for sharing this 💜
Every Thanksgiving when I make this stuffing, I remember my mom, that used to make it like this, R.I.P, love you.
Made this yesterday for 14 people, everyone said it was hands down the best stuffing they've had. Moist and flavourful. If you are looking for a stuffing recipe, look no more.
Sounds delicious mine is almost the same as this recipe only that I add corn bread too and add more sage
@@mariabetancourt1497 Same here. It isn't Thanksgiving to me without cornbread mixed with the white bread and a blast of sage.
What breakfast sausage did you use?
I'm here every November and I make this every year. My family and my extended family always gets me to make this stuffing wherever we have Thanksgiving. I'll never use another recipe again. Thank you for your video, it has gotten me many complements for this amazing stuffing. Happy Thanksgiving.
Same this is my 3rd year making it, always a hit with my guests and I always do the jiggle test 🤭
It’s your voice:) it’s soothing. it gives me the confidence that I can do it.
This recipe is the Best! The idea of a savory bread pudding is spot on. Crust off, yes indeed. I find it's the closest thing to actual stuffing from inside the bird. Chef's kiss!
Thank you so much!!!! I made it yesterday and everyone loved it! Even people who doesn’t like stuffing was mesmerized by this one.
I've been put in charge of stuffing this year. Have never made it before but after watching this video i feel pretty good about this.
Holy piss! I hate breaking up ground meat and I have that exact potato masher. Kenji, I think you just changed my life.
Same here. Omg how many times do,I try to chop it up with spoons or spatulas to get it nice and small for tacos! Definitely a game changer. I have one too!
Same here!
Nice! My Mother always made the best moist stuffing out of the bird very similar to this. Unfortunately, after a couple health issues she forgot how she make it, and none of us had written it down. Lesson learned, always write down family recipes in case something happens and for future generations. The only thing I will change is to use sweet Italian sausage. Thank you so much for showing us this recipe. I have been missing a good sausage baked stuffing!
I made this yesterday for our family’s Thanksgiving festivities and it was an absolute hit! Best dressing I’ve ever made and by far, the best tasting stuffing I’ve ever had. Thank you for sharing!
Yes! That's done right! Thank you. I thought that everyone had forgotten how to cook it right! Thanks again. Roasted chestnuts and raisins make it the way my mom did it!
I have been following the same recipe for the past 4 years and everyone loves it! Thank you for sharing it with us❤️
Thank you! Can't wait to try this. I've been looking for a classic stuffing recipe. Of all the stuffing recipes I've seen, this is the only one that gets it right in my opinion.
And that my friends, is how you make stuffing! Perfection! Love you Kenji!
I found your stuffing recipe last year. It’s my go to recipe for every turkey dinner. I always stuffed the bird. Never considered cooking separately. But I’m doing it this way now. I love the flavour and moistness. Beautiful thx
I usually do my own stuffing for turkey but since we only bought turkey parts this Thanksgiving, I decided to make dressing. I used your recipe and it, not only was delicious and easy, but a big hit! I'll be making your recipe again for sure. Thank you for sharing.
Did a test run today and it was awesome! Only 2 additions were mushrooms and deglazed pan with 1/3 C Vermouth before pouring in chix stock. Thank you 😊
Just found this recipe. Can’t wait to try it too. What type of bread did you use ?
Can you make this in advance or does it get too saggy?
I made your stuffing for Thanksgiving here in Canada! I’m about to prep to make this for Christmas dinner. It’s absolutely delicious. Who needs turkey haha. I would be happy to have just this stuffing and gravy. But I’ll make the turkey anyway Merry Christmas. I’m thrilled to have this recipe. Note: I didn’t change a thing. Perfect!!!’
This recipe is legit. Best stuffing ever.
I made this substituting the sausage for Italian sausage, using artisano white bread (all I could find), and dried parsley, and it was sooo good!! Everyone loved it. Will be making it again next year!!
I made this for Thanksgiving this year. First time I ever made my own stuffing. It was fantastic !!!! Literally the best stuffing I’ve ever had. I’ll be making this randomly throughout the year. Thanks for this recipe!!
You're killin me man!!!!...that is some beautiful sage stuffing, Thanks I am sold!
I’ve been searching for a great stuffing recipe and so far you my friend is a winner! Can’t wait to make it tomorrow for thanksgiving!
pretty darn close to Grammas recipe. we also add Chopped gizzards and turkey neck. stuffing itself it a meal friends and family say. sage stuffin always my favorite!!
Finally! I have been looking for the right stuffing recipe to try, I'll be making this recipe this Thanksgiving!
Wow! I am definitely trying this recipe this year! Thanks so much for sharing 🙏🏽🙏🏽🙏🏽
You just helped me to solve the puzzle. No more grocery store made stuffings. 2022 thanksgiving, I'm making it from the scratch. Thanks
I made fresh cornbread and used a combination of boxed bread crumbs and fresh cornbread. Famous Dave’s cornbread mix. Half and half. The best dressing ever!!
That sounds good , where do you buy famous Dave’s cornbread mix? I live in Southern California so I’m hoping I can buy it at my local grocery store. I will definitely try this one for sure 😊
@@susanc7729 I buy it at Smart & Final and stater brothers. Most stores have it.
@@susanc7729 This stuffing made exactly how he shows , is so delicious. You found a winning stuffing here.
I made this last year and it was soooooo good. Making it this year too!
Made this for Christmas and it was delicious and everyone loved it. Winner !!!! Ty
Mmm. This looks like the best one so far. I believe this will be made for my thanksgiving! Thank you so much for sharing.
The stuffing is always the bestidie best!!! Going to make this later today for our family's dinner...doing my research now by watching a few videos.
By far the best stuffing on the planet😘
Thank you. This is almost identical to my buffet recipe, but it's been almost 15 years since I used that recipe. I start by skinning my turkeys, and freezing the skins on baking sheets. I boil my turkey, separating light/dark meat, and then roasting the bones. I add the roasted bones to the broth from boiling to make my stock. That stock is what I use for liquid in the stuffing, and I top it with the frozen turkey skin and let that brown and crisp up, leaving all my stuffing very custardy. The rest of the stock is used for reheating the meat for serving, and for making the gravy. If I have enough, I even put some stock into the mashed taters. I'm only cooking for 20 to 30 this year, so not sure if I'll be able to do my full buffet technique, but I'll at least make the dressing like this.
Heck with waiting for Thanksgiving! I'm making this stuffing this weekend! Oh, man that's the first out-of-bird recipe I've seen that looks as moist and good as the cup or two you would get out of the bird.
This will be my second year making this it’s delish so moist my
Go to recipe 🦃🦃🦃
This is so good made it today for Thanksgiving this was so good we ate some of it tonight ! this is a winner! thank
you !
Just found this. It's the same way I've been making my stuffing every year for over 40 years. Everybody always wants more! I was just lazy and didn't want to try and write my recipe down. Also I don't exactly measure everything, just put it in till "it looks like enough". I used this for measuring guide and it was spot on. I learned from my grandmot6her, and I bet he got this recipe from some old granny that knew how to cook, too. Hope he made more videos, he's GOOD!
thanks for the recipe, my number one fav is always the stuffing thanksgiving is much better with stuffing
Omg my mouth is watering for this stuffing. Thank you for the lovely recipe. Happy Thanksgiving🦃
Excellent video...I made it exactly as you did...Fantastic.
Not a bad recipe. I would have reduced the eggs as I like a more dense, loafy stuffing and this was fairly eggy. I would have added a lot more fresh sage and/or some ground sage. Of course I had XL eggs. The most important test will be cold and straight from the fridge at 11pm.
who cares?
I like the way you do this..thanks
Usually get filipino sausage but couldn't get to the Asian market ( live 2hours up the mountain) So will try yours. Sounds about how we like ours! I will add dry cranberries ( grew up on raisins however family doesn't like). And boom LOVE IN A PAN!
HAPPY THANKSGIVING, WE ALL HAVE ALOT TOO BE THANKFUL FOR 👍❤️👍
Excellent I made it for the Canadian thanksgiving delicious, i used Jalepeno sausage instead
I will be test driving this for Thanksgiving, looks good for sure...
Thank you for this recipe. Can’t wait to try it.
I made this today. It’s delicious
Looks delicious! I shall make this at Christmas.
My mouth is watering..looks delicious. I will select this recipe to try out this Thanksgiving! Thx!!
😋 thank you for sharing this delicious Staffing😘❤
Omg that looks so good 😋
Love how you were so entertaining
Second year in a row fantastic thank you
That looks simple enough that even I can do it.
Se ve excelente 😱😱😱😱hasta hambre me dio
It tastes amazing thank you
If I want to use bagged sage stuffing cubes, is the weight the same?
My second time making it looks exactly like your so good
This looks amazing
making it this year, cant wait
Simple and nice
Thank you
I am making this tomorrow, except I am using a cornbead mix in there also.
Lovely
Man!!!!😍that looks very delicious stuffing will always be my favorite part of thanksgiving thanks so much for sharing have a awesome blessed day today in Jesus Christ our Lord GOD and savor JESUS CHRIST BY
My fav kind of stuffing ... yess
Is it better to cook right after mixing the ingredients or should I refrigerate it for a day to give the flavors time to blend? Or does it not make a difference?
We don’t eat meat but I loved everything else could I opt it out or would it be too bland??
I made this and it turned out great. Everybody loved it.
My only advice is, use a couple less ounces of chicken broth. It came out a little watery. But still, it was delicious.
I agree with this! Mine came out a little watery as well.
So maybe 3 cups in total, not 4?
@@andrewrock35 No more than 3.5
Thanks
Don't underestimate the jiggle factor! It's an indication of the perfect consistency and texture.
Very helpful 👍🤗
Looks nice. I will add some chopped apples to mine.
When was the black pepper and salt used?
good job instead of chicken broth. i add milk, I sauté my onions and celery separate.
Because I am a low sodium. I use lean hambuger
wow :) looks great
Watched a few dressing videos. Yours was one of top/ rest were thrown back to the Locke.
TREMENDOUS"!!!
Looks good
The best recapy 🤘🤘🤘🤘💕🥂🍾
I differently will be making this recipe. People try cooking your turkey like he shows you on his turkey video yummy. 👍👍👍👍👍👍👍👍👍👍👏👏👏👏👏👏👏👏👌👌👌👌👌👌👌👌😄🤗😘
So, which oven do you use for this, seems like you need two? I can see some timing issues with this.
It's an hour of cooking time, cook it in the same oven right after you pull the turkey and while your turkey is tented and resting
@@michaelking1570 That's a much longer rest than I normally do, but I can see that's what you'd have to do on one cooker.
This looks amazing! Question: my aunt is allergic to eggs, and most stuffing recipes I've seen for stuffing call for eggs. I'm trying to find a recipe for a meat stuffing (like how this one has sausage) but with no eggs, or at least a suitable egg substitute. Any ideas?
AS M can you buy a vegan egg substitute and just use more of other liquid? Otherwise, I saw a sage onion sausage recipe from BBC Food that had no egg.
@@susie2251 Thank you! I haven't seen any vegan egg substitutes but if you ever come across the link for the BBC one I'd love to see it.
Thank you🥰
I always have several crustless white Pullman loaves lying around. lol
Did you not see him cut the crust off?
What would this be like without the celery?
I like my sausage stuffing a bit dryer,. Also I really brown the heck out of that sausage and caramelized the onion. .
My father use to make this every Thanksgiving, and it was a hit every year.
Same. I'm reducing the stock by alot this year.
Excellent!
nice!!!!
What happened to the butter after the sausage was cooked did you remove it or did it just disappear 😃?
Thanks 💐❤️
Can I make this a week ahead and freeze it?
What if you are like me (and a lot of folks) who don't like a moist dressing and prefer a dryer consistency like that of Stove-Top Stuffing? How would we modify this recipe?
easy, omit the eggs and cook it longer. Cover it for the first part of the cook, then take the foil off and let it dry out. Having said that, if you like Stove Top, you probably won't like this. It's a different animal completely. Miles better, but then again, I've never liked Stove Top.
wow perfect......
Hello, Has anyone done what the video suggests and stored this uncooked stuffing for THREE days in the fridge before baking? I want to do that, but after reading all the warnings about stuffing, I'm scared now.
This is in the oven right now. With my Cornish hens
Do you drain the grease off the sausage?
never
ever
Approximately how many does this Recipie serve? Thanks
It fills a 13x9 pan, I've served 8 and had leftovers for my turkey sliders the next day.
OMG that looks so good. 😜