Origin: North American, American
Method: Stovetop and OvenJump to Recipe
It is hard to improve upon sausage stuffing, but that is just what we did this year when we decided against using the same old boring breakfast sausage and decided to elevate this dish to the next level. We are lucky to have several great local butchers in Kansas City and Local Pig is at the top of the list. They have always produced some of the best sausage in Kansas City so this year we took advantage of this fact and decided to make our sausage stuffing using their Black Truffle and Thyme Sausage along with a link of their Rieger Whiskey and Apple Sausage. Needless to say, this combo turned out perfect. Our kids, who typically avoid stuffing at all costs, even liked it and one of them said it was the best part of the entire meal.
Preparing the Sausage Stuffing
So sadly, at this point, this exact recipe is a bit limited due to the availability of the sausage. There is hope that Local Pig will begin nationwide shipping at some point. That said, the sausage stuffing recipe has still turned out great with other artisan sausages. Make the recipe your own by supporting your local butcher or using your own homemade sausage. Hunters in the group should feel free to use some of their venison sausage as a substitute as well. The base recipe is very versatile.
After you have sourced your favorite sausage, remove the casings from the links and cook over medium heat. Break apart the sausage as it browns.
When the sausage is fully cooked, drain the fat, remove from the heat, and remove to a bowl. Do not wipe out the skillet.
Dice the onion and celery and return the skillet to medium heat. Melt 2 tablespoons of the butter in the skillet.
Sauté the diced onion and celery and cook the veggies until they are soft and translucent.
Remove the thyme leaves from the stems then finely chop the sage and parsley. Fresh herbs definitely work best here.
Mix the diced herbs with the bread crumbs in a large bowl. Add in the garlic squeeze. Next stir in the cooked sausage and veggies and mix well. Add the turkey stock to the stuffing mixture and stir to combine.
Cooking the Holiday Stuffing with Truffle Sausage
Spread the sausage stuffing mixture evenly into a 9×13 pan. Melt the remaining 6 tablespoons of butter and pour over the top of the stuffing. Bake the stuffing at 350 degrees for 60 minutes, uncovered. At this point, rotate the stuffing. If it is nicely browned, cover with foil and cook 10-15 more minutes. If not yet browned, leave uncovered and cook 10-15 more minutes.
Serve up the sausage stuffing as part of your holiday celebration along with some Grilled Apple Cranberry Salad. It will no doubt become a family favorite that is requested year after year.
Looking for an even simpler stuffing recipe? Check out our White Castle Holiday Stuffing. Don’t forget to mix up a holiday cocktail for the meal as well. We highly recommend a Cran-Merry Vodka Martini or Fall Bourbon Blitz.
Holiday Stuffing with Black Truffle Sausage
- 10 ounces Black Truffle and Thyme Sausage
- 5 ounces Whiskey and Apple Sausage
- 3 cups Turkey Stock
- 2 12 Ounce Packages of Seasoned Bread Cubes for Stuffing
- 1.5 cups Onion diced
- 1.5 cups Celery diced
- 1 stick Salted Butter divided
- 2 Tab Parsley finely chopped
- 1 Tab Garlic Squeeze
- 1 Tab Sage finely chopped
- 1 tea Thyme stemmed and finely chopped
- Dice the onion and celery and finely chop the herbs.
- Heat a skillet over medium heat. Remove the sausages from their casings and cook in the skillet until browned and cooked though. Break the sausage up as it cooks.
- Drain the excess fat and place the meat in a bowl. Do not wipe out the skillet.
- Add 2 tablespoons of butter to the skillet. When the butter is melted sauté the onion and celery. Cook until soft and translucent.
- Mix the diced herbs with the bread crumbs in a large bowl. Add in the garlic squeeze. Next stir in the cooked sausage and veggies and mix well. Add the turkey stock to the stuffing mixture and stir to combine.
- Spread the sausage stuffing mixture evenly into a greased 9×13 pan. Melt the remaining 6 tablespoons of butter and pour over the top of the stuffing.
- Bake the stuffing at 350 degrees for 60 minutes, uncovered. At this point, rotate the stuffing. If it is nicely browned, cover with foil and cook 10-15 more minutes. If not yet browned, leave uncovered and cook 10-15 more minutes.
- Serve warm with your holiday meal.