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–+ servings
small batch sausage stuffing on a silver tray.
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4.80 from 5 votes

Small Batch Sausage Stuffing

This small batch sausage stuffing is made with Italian sausage, fresh herbs, vegetables, and crusty bread cubes baked until golden. A classic Thanksgiving side dish perfectly portioned for one or two.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: American
Keyword: dressing, sausage and herb dressing, sausage dressing, sausage stuffing, small batch stuffing, stuffing, Thanksgiving
Servings: 2 servings
Author: Joanie Zisk

Equipment

Ingredients

  • ¼ cup chopped onions
  • ¼ cup chopped carrots (1 carrot)
  • ¼ cup chopped celery (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
US - Metric

Instructions

  • Preheat oven to 375°F (190°C) and butter a 5x5-inch baking dish.
  • Pulse onion, carrot, celery, and sage in a food processor until finely chopped.
  • Heat olive oil in a skillet over medium heat. Cook sausage until browned, about 5 minutes. Remove and set aside.
  • In the same skillet, sauté the vegetable mixture until softened and caramelized. Season with salt.
  • In a mixing bowl, combine sausage, vegetables, nuts, and bread cubes.
  • Whisk egg, broth, and cream in a small bowl. Pour over bread mixture and stir until moistened.
  • Transfer to the prepared dish and bake 30 minutes, until golden brown on top.

Notes

  • Use the Right Bread: Choose a dense, crusty bread like sourdough, Italian, or French. Day-old or lightly dried bread works best for structure and prevents sogginess.
  • Dry Out the Bread: If your bread is fresh, cube it and toast it lightly in the oven to remove excess moisture.
  • Check Moisture Level: If the mixture looks too dry before baking, add a splash of broth. It should be moist but not soggy.
 
To double this recipe: Double the ingredients and bake in either two 5x5 inch baking dishes, one 6x8-inch baking dish.
 
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.

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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