Sausage Stuffing

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A bread-cornbread stuffing with sausage, veggies and lots of fresh herbs.

Course: Side Dish

Cuisine: American

Keyword: chestnut stuffing, sausage herbed stuffing, sausage stuffing

Servings:

Calories: 360kcal

Author: Patty

Ingredients

Turkey Broth

1/2 # Turkey Neck, giblets, neck, extra skin (I am estimating the weight, varies based on size of bird)
4 C Water

Sausage Sourdough Bread Stuffing

12 Ounces Sourdough Bread Stuffing
3 T Sage Finely chopped
1 T Oregano Finely chopped
1 T Thyme Finely chopped
1 C Celery Finly sliced, stalk and leaves
1.5 C Carrots Thinly matchsticked
1 C Yellow onion Diced
1/2 # Sweet Italian Sausage Sliced with casing or crumbled outside of casing
1.75 C Turkey broth Have 3C availalbe and add more if required
1 C Unsalted. Butter Melted
1 t Kosher salt
1 t Black Pepper Freshly ground

Sausage Cornbread Stuffing

12 Oz Cornbread Stuffing
2 T Sage Finely chopped
1 T Oregano Finely chopped
1 T Thyme Finely chopped
1 C Unsalted butter Melted
1 C Yellow onion Diced
1 C Celery Finely sliced, stalk and leaves
1 C Carrot Thinly matchsticked
1/2 # Sweet Italian Sausage Coin cut thinly
1.75 C Turkey Broth
1 t Kosher salt
1 t Black pepper Freshly grated

Instructions

Turkey Broth

Place slow cooker on high and add 8C water. Expect to cook the bones 12-18 hours, so do start this the day before.
Add giblets (but not the liver), neck, wing tips, back, and any extra skin cut from the turkey; season with salt and pepper, and place on a parchment lined baking sheet for roasting in the oven at 400F for ~30 minutes. You want them browned, not burnt, so monitor.
Add the cooked turkey parts to the slow cooker. Lid and let it cook overnight.

Mise en Place

Next day filter the broth into a bowl, dispose of the bones, skins and stuff, or save any meats (meat only!) for your pets.
Wash and chop oregano, sage, thyme.
Wash and chop the carrots, onions, and celery.
Prep the sausage.

Stuffing (same process for each suffing breads)

Stuffing is put into a large bowl. Add the matchsticked carrots and sliced celery. Mix carefully so you do not crush the bread into crumbs.
Sauté the onions with sliced or crumbled sausage, until the sausage is cooked. If needed add 1T olive oil to start the cooking. Then scrape the onions, sausage and oil into the bowl and mix carefully.
In a small pot melt the butter, and add the chopped sage to infuse the flavor into the fat. Once done, pour that over the dressing.
Add the remaining herbs and seasoning and add the broth. Mix once more, carefully.
Then either put into an oven-safe dish and into the oven or place into the slow cooker on high. Or you can combine for added texture and flavor.

Notes

You can serve both dressings, where one may be gluten free (if you make your own cornbread such as my recipe) and one with gluten, or you can combine both to maximize flavor.

You can use sweet or spicy sausage, or even a breakfast sausage if you want.

In 2019 I needed to make the cornbread stuffing vegetarian, so I used a rich umami mushroom broth with chestnuts instead of turkey broth and sausage. Same veggies, same herbs, and same instructions.

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