Small Batch Sausage Stuffing

Ingredients And Substitutions

If you have any ingredients leftover from this sausage stuffing recipe, check out our Leftover Ingredients Recipe Finder.

• Onions, Carrot, and Celery: These vegetables provide a flavorful base for the stuffing. Finely chop them with a knife or use a food processor for quicker prep. You can swap in shallots or leeks for a slightly different flavor.
• Sage Leaves: The key herb in this recipe, fresh sage adds an aromatic, earthy note. If you’re using ground sage, substitute with 1/8 teaspoon. Thyme or rosemary are excellent alternatives if you don’t have sage.
• Italian Sausage: Choose mild, spicy, or sweet Italian sausage based on your preference. Loose sausage (without the casing) is easiest to work with. If you can’t find it, buy Italian sausage links and remove the casing by slicing it with scissors or a sharp knife, then peeling or squeezing out the sausage. Leftover sausage is perfect for recipes like Tortellini Soup, a Pizza Bowl, or Zuppa Toscana.
• Salt: Season to taste to enhance the overall flavor.
• Nuts (Optional): Add a bit of crunch with pine nuts, pecans, walnuts, pumpkin seeds, or sunflower seeds. My favorite is pine nuts for their delicate flavor.
• Egg: One large egg binds the ingredients together and keeps the stuffing moist.
• Chicken Broth: Adds moisture to the stuffing. Vegetable broth is a great substitute if needed.
• Heavy Cream: Provides richness to the stuffing. For a lighter option, you can use half-and-half or whole milk, though it won’t be as rich. Coconut cream works wonderfully as a dairy-free alternative.
• Bread: Use crusty bread that won’t become soggy when mixed with the other ingredients.
• Olive Oil: Ideal for sautéing the vegetables. Avocado oil is a great substitute if you prefer.

How To Make Sausage Stuffing (Dressing)

1. Prepare the Vegetables: Add the carrot, celery, onion, and fresh sage to a food processor. Pulse until the mixture forms a fine-textured pulp. Set aside.
2. Cook the Sausage: In a skillet over medium heat, cook the Italian sausage until fully browned. Remove the sausage from the pan and set it aside.
3. Sauté the Vegetables: Using the same skillet, add the prepared vegetable mixture. Cook until the moisture evaporates and the vegetables develop a caramelized, slightly sweet texture. Season with a pinch of salt.
4. Prepare the Bread Base: Place the bread cubes in a medium-sized mixing bowl.
5. Mix the Wet Ingredients: In a small bowl, whisk together the egg, heavy cream, and chicken broth.
6. Combine Everything: Add toasted nuts (if using) to the wet mixture. Gently fold in the browned sausage and sautéed vegetables.
7. Assemble and Bake: Transfer the mixture to a lightly buttered 5×5-inch baking dish. Spread it evenly and bake in a preheated oven at 350°F for 30 minutes, or until the top is golden and the stuffing is set.

Pro Tip: To toast pine nuts, heat a pan over medium heat and add just enough olive oil to lightly coat the bottom. Add the pine nuts and stir frequently until they are evenly golden brown. Watch carefully to avoid burning, as they can toast quickly.

Expert Tips

• Choose the Right Bread: Use a dense, crusty bread like sourdough, Italian, or French for the best texture. Bread is the foundation of a good stuffing, so it’s important to use bread that’s slightly stale or at least a day old. Fresh, soft bread can result in a soggy dressing. Be sure the bread is dried out for the perfect balance of softness and structure.
• Adjust Moisture Before Baking: If the mixture feels too dry before going into the oven, don’t hesitate to add a little more broth. This ensures the stuffing bakes up moist and flavorful without being overly dry.