Last Updated on November 16, 2023 by Carne Diem
Protein: Sausage
Origin: North American, American
Method: Stovetop and Oven
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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.
Table of contents
Making Homemade Truffle Sausage Stuffing
To make the sausage stuffing you will need sausage in casings, cubed bread for stuffing, turkey or chicken stock, celery, onion, and fresh herbs.
Preparing the Sausage Stuffing
If you can't find a quality black truffle sausage, use your favorite artisanal sausage and add the truffle flavor to the dish by adding so fresh black truffle, or sauteing the sausage in truffle oil. Seasoning the stuffing with truffle salt is another method to get some truffle flavor into the stuffing.
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 9x13 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 and Apple Cider Brined Turkey or Smoked Turkey Roulade with Fresh Herbs, Black Garlic, and Prosciutto. Don't forget the homemade giblet gravy. 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.
Frequently Asked Questions
Leftover stuffing is best reheated in an oven at 300-350 degrees, covered in foil. Heat for about 20-30 minutes until warmed back through.
If your stuffing becomes too dry during cooking or when reheating, add a little warmed chicken or turkey broth to the stuffing to add back some moisture.
Thank you for taking the time to visit our blog. If you tried and enjoyed our recipe, please share with others and please leave us a comment and review. We also love to see your pics so don’t forget to tag us @Carne_Diem_Culinary or #CarneDiemBlog. To be notified of future recipes please follow us on Facebook, Instagram, or Pinterest, or sign up for our e-mail notifications. Until next time, Carne Diem!
📖 Recipe
Holiday Stuffing with Black Truffle Sausage
Equipment
- oven
- Skillet
Ingredients
- 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 Tablespoons Parsley finely chopped
- 1 Tablespoon Garlic Squeeze
- 1 Tablespoon Sage finely chopped
- 1 teaspoon Thyme stemmed and finely chopped
Instructions
- 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 9x13 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.
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