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a small square bowl of sausage dressing on a silver tray
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4.80 from 5 votes

Small Batch Sausage Stuffing

Ever find yourself yearning for that classic, comforting sausage stuffing without the hassle of cooking for a crowd? You're in luck! This Small Batch Sausage Stuffing is the solution to all your culinary dreams. Perfect for Thanksgiving or even just a regular dinner, it comes together in a swift 30 minutes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American
Keyword: dressing, sausage and herb dressing, sausage dressing, sausage stuffing, stuffing, Thanksgiving
Servings: 2 servings
Author: Joanie Zisk

Ingredients

  • ¼ cup chopped onions
  • ¼ cup chopped carrots (about 1 carrot)
  • ¼ cup chopped celery (about 1 celery stalk)
  • 3 fresh sage leaves
  • ½ tablespoon olive oil
  • 6 ounces loose Italian sausage
  • ½ teaspoon kosher salt
  • ½ cup toasted pine nuts , or use chopped walnuts or pecans
  • 1 large egg
  • ½ cup low sodium chicken broth
  • ¼ cup heavy cream
  • 2 cups cubed sourdough bread

Instructions

  • Heat the oven to 375° F (190° C) and butter a 5-inch baking dish.
  • In a food processor, puree the onion, carrot, celery, and sage.
  • Add the olive oil to a medium sized skillet and give the skillet a little swirl to coat the bottom of the pan. Add the sausage and cook until browned, about 5 minutes. Use a slotted spoon to remove the sausage and place on a paper-towel lined plate
  • Return the skillet to the stove and add the vegetables. Sauté the vegetables until most of the moisture has evaporated. Season with salt.
  • Place the vegetable pulp, the sausage, and the toasted nuts in a mixing bowl. Stir in the bread.
  • In a smaller bowl, whisk together the egg, chicken broth and cream. Pour over the dressing mix and stir until bread is entirely moistened.
  • Pour into the baking dish and bake for 30 minutes until golden brown.

Notes

To Toast Pine Nuts:
Heat a pan on medium heat. Add a tiny bit of olive oil to the pan and swirl to coat bottom of pan. Add the pine nuts and stir frequently until they are golden brown.
Expert Tips
  • Choose Quality Bread: Opt for a dense, crusty bread like sourdough, Italian, or French. The denser the bread, the less likely it will turn mushy during the cooking process and make sure your bread is dried out. Bread is the most important component of the stuffing so make sure the bread is a little stale or at the very least a day old. Fresh, soft bread will give you soggy dressing.
  • Check Moisture Level Before Baking: If the mixture seems too dry before popping it into the oven, feel free to add a bit more broth to reach your desired consistency.

Nutrition

Serving: 1serving | Calories: 791kcal | Carbohydrates: 25g | Protein: 25g | Fat: 67g | Saturated Fat: 20g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 191mg | Sodium: 1426mg | Potassium: 676mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3312IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 5mg

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