stuffing recipe with sausage and sage
The Best stuffing recipe with sausage and sage
Sausage and Sage Stuffing
A savory and aromatic stuffing featuring Italian sausage, fresh sage, and a rich tomato-based sauce, perfect for holiday meals or as a side dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold butter, cubed
- 1/4 cup cold water
- 1 lb Italian sausage (mild or spicy)
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1/2 cup chopped fresh sage
- 1/2 cup chopped celery
- 1/2 cup chopped parsley
- 1/2 cup chicken or vegetable broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1 cup crushed tomatoes
- 1/2 cup tomato sauce
- 1 tbsp tomato paste
- 1/2 cup chicken or vegetable broth
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Prep all ingredients. -
2
In a large bowl, cut cold butter into flour until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough forms. Chill for 15 minutes. -
3
Roll dough out to 1/4-inch thickness. Cut into 1-inch squares. Place on a baking sheet and bake for 10 minutes. Remove from oven and set aside. -
4
In a skillet, cook sausage until browned. Drain fat, then add onion, garlic, celery, sage, parsley, thyme, and black pepper. Cook for 5 minutes. Stir in broth and simmer for 5 minutes. -
5
In a separate pan, heat tomato sauce and tomato paste with broth and red pepper flakes until simmered. Let cool slightly. -
6
Arrange baked dough squares in a greased baking dish. Spread sausage mixture over the dough. Pour tomato sauce over the sausage. -
7
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Food processor or rolling pin
- Large skillet
- Oven-safe baking dish (9×13 inches)
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a splash of white wine while cooking the sausage mixture.
- Substitute sausage with ground turkey or chicken for a lighter option.
- Ensure dough is chilled properly to prevent sticking.
- Make ahead: Assemble stuffing, cover, and refrigerate overnight before baking.
Variations
- Add a pinch of nutmeg or a dash of Worcestershire sauce for depth.
- Include diced mushrooms for an earthy twist.
Watch Video Of How Sausage and Sage Stuffing Works
❓ Frequently Asked Questions About Sausage and Sage Stuffing
What is the best way to prepare fresh sausage for stuffing?
To prepare fresh sausage for stuffing, start by removing it from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Trim off any excess fat, leaving a small amount for flavor. Cut the sausage into bite-sized pieces, about 1-inch cubes, and mix them with finely chopped onions, garlic, and fresh sage leaves. For extra flavor, you can also add a bit of Worcestershire sauce or a splash of red wine.
How do I ensure the stuffing stays moist and flavorful?
To keep your sausage and sage stuffing moist and flavorful, follow these tips:
– Use a combination of wet and dry ingredients: Mix in a bit of broth, chicken stock, or even a small amount of melted butter with the sausage and sage.
– Avoid overcooking: Bake the stuffing at 350°F (175°C) for about 30-40 minutes, or until it reaches an internal temperature of 165°F (74°C). This helps retain moisture.
– Add moisture-rich ingredients: Include ingredients like cooked chicken, mushrooms, or celery that contribute to the juiciness of the stuffing.
– Store properly: If you have leftovers, let them cool before storing in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Can I substitute fresh sage for dried sage in this recipe?
Yes, you can substitute dried sage for fresh, but you’ll need to adjust the amount. Typically, use about 1 tablespoon of dried sage for every 2 tablespoons of fresh sage. Keep in mind that dried sage tends to have a stronger flavor, so you might want to use slightly less to avoid overpowering the dish. Fresh sage will also add a more vibrant and aromatic flavor.
What are some good vegetables to pair with sausage and sage stuffing?
Here are some excellent vegetables to pair with your sausage and sage stuffing:
– Celery: Finely chopped celery adds a nice crunch and a fresh flavor that complements the sausage and sage.
– Carrots: Diced carrots work well and add a subtle sweetness.
– Mushrooms: Sautéed mushrooms bring an earthy flavor and texture.
– Onions: Use both red and yellow onions for a sweet and slightly sharp contrast.
– Green onions: Finely chopped green onions add a mild onion flavor and a pop of color.
– Apples: For a sweet twist, include diced apples or apple sauce.
How can I make this sausage and sage stuffing ahead of time?
You can prepare the sausage and sage stuffing a day in advance for easier cooking on game day. Here’s how to do it:
– Assemble the stuffing mixture and shape it into a loaf or mound.
– Cover tightly with plastic wrap and refrigerate for up to 24 hours.
– When ready to bake, preheat your oven to 350°F (175°C). Place the stuffing in a baking dish and bake for about 30-40 minutes, or until heated through and golden. You can also broil it for a few minutes at the end to get a crispy top.
– For extra convenience, you can freeze the unbaked stuffing. Place it in an airtight container, cover tightly, and freeze for up to 3 months. To bake from frozen, thaw it in the refrigerator overnight, then bake as directed. Alternatively, you can bake it directly from frozen by increasing the baking time by about 15-20 minutes.
What are some tips to avoid a dry stuffing?
Avoiding dry stuffing is key to a delicious meal, so here are some tips:
– Use enough liquid: Ensure you have enough broth, stock, or a combination of wet ingredients to keep the stuffing moist. A general guideline is to use about 1 cup of liquid for every pound of stuffing.
– Don’t overmix: Overmixing can make the stuffing tough. Mix just until combined.
– Add moisture-rich ingredients: Include ingredients like cooked vegetables, cheese, or herbs that add moisture and flavor.
– Use a moist cooking method: Baking is the best method for stuffing; avoid overcooking or browning too much, which can dry it out.
– Consider adding a binder: A small amount of egg or a bit of breadcrumbs can help hold the stuffing together without making it dry.
