My Sausage Stuffing Recipe

Name: My Sausage Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb bulk sausage meat; 10 slices very dry bread (I put it on a sheet pan in a 200F oven to dry it out); 2 medium onions, diced; 2 stalks celery, finely chopped; 1 -2 apple, diced; 2 -4 garlic cloves, minced; 2 teaspoons sage; 2 teaspoons rosemary; 2 teaspoons thyme; ¼ cup finely chopped fresh parsley; 1 teaspoon black pepper; 2 cups well seasoned chicken stock; ¼ cup port wine; salt, depends on how salty your stock is

Servings: persons

1 lb bulk sausage meat
10 slices very dry bread (I put it on a sheet pan in a 200F oven to dry it out)
2 medium onions, diced
2 stalks celery, finely chopped
1 -2 apple, diced
2 -4 garlic cloves, minced
2 teaspoons sage
2 teaspoons rosemary
2 teaspoons thyme
¼ cup finely chopped fresh parsley
1 teaspoon black pepper
2 cups well seasoned chicken stock
¼ cup port wine
salt, depends on how salty your stock is

1
Brown sausage meat in skillet until golden brown and and fat is rendered.
2
Drain fat.
3
Cube bread and place in large bowl.
4
Add sausage, onion, celery, apple, garlic , pepper, and herbs.
5
Mix well.
6
Moisten with chicken stock till it is quite moist but bread still retains its shape.
7
mix well.
8
Add port.
9
Taste 1 bread cube for salt, adjust to your taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb bulk sausage meat, 10 slices very dry bread (I put it on a sheet pan in a 200F oven to dry it out), 2 medium onions, diced, 2 stalks celery, finely chopped, and more.

Yes, My Sausage Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Sausage Stuffing

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