According to Chef Pam, “Use day-old bread, browned sausage and fresh herbs for perfect chicken sausage dressing.”
This addictive holiday side tastes even better later as leftovers. With my easy technique based on years refinin’ this recipe, y’all will achieve incredible depth of flavor and texture.
Guests beg for seconds! Follow my guidance to prepare the sublime essence of this versatile staple. Then reinvent leftovers into finger-foods like zesty balls and muffins.
I’ll have even rookies masterin’ and lookin’ forward to the days after the feast!
Key Takeaway
Take savory cooked chicken sausage and mix into a bread dressing with celery, onion, herbs and broth. Bake the flavorful sausage dressing mixture until browned and crispy for a delicious holiday side.
Chicken Sausage Dressing Recipe: The Secret to Moist, Flavorful Stuffing
With over 20 years of experience as chef, I’ve perfected a chicken sausage dressing that always turns out moist and packed with flavor. The secret is in the mixture of ingredients and cooking technique.
Follow this straightforward step-by-step method for making perfect dressing every time.
Ingredients:
- 1 pound chicken sausage
- 1 onion, diced
- 3 stalks celery, diced
- 8 cups cubed day-old bread
- 4 tablespoons butter
- 2 tablespoons fresh sage, chopped
- 1⁄2 cup chicken stock
- 1 large egg, beaten
- Salt and pepper to taste
Step-By-Step Instructions:
- Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
- Remove sausage from casing and cook in a skillet over medium-high heat, breaking it up as it cooks, until browned, about 5 minutes.
- Add onion and celery and cook until translucent, about 5 more minutes.
- In a large bowl, mix together bread cubes, cooked sausage mixture, butter, sage, chicken stock, and egg until well combined. Season with salt and pepper.
- Transfer dressing mixture to prepared baking dish, packing it down well.
- Bake for 30 minutes until browned on top and cooked through. Serve hot.
The egg and chicken stock keep the bread moist while baking. Browning the sausage first is a pro chef tip recommended by the experts at Food Network. As Alton Brown explains, this step infuses tons of savory flavor that permeates the entire dressing (1).
The hint of sage adds warmth without overpowering. Feel free to add roasted chestnuts or dried cranberries for extra texture and sweetness.
This old-fashioned recipe always reminds me of childhood holidays around my grandma’s table.
I hope it becomes your new favorite as well!
Creating the Perfect Sausage Stuffing
I’ve refined my favorite recipe that delivers unbeatable texture and depth of savory flavor. Let’s walk through each step to complete success.
Follow my pointers, and you’ll have guests begging for seconds!
Selecting and Cooking the Sausage
For maximum flavor, I prefer spicy bulk Italian sausage rather than links. Remove casing if using links.
Slowly brown the crumbles over medium-high heat until nice and crispy, about 5 minutes. I season mine with dried sage, garlic, pepper and grated apple.
Sauteing the Aromatics
In another pan, saute chopped onion and celery in butter or olive oil until translucent and tender, 8-10 minutes.
Towards the end, add minced garlic and cook 1 more minute until fragrant. These will add lovely aroma and crunch.
Toasting the Bread Cubes
Good stuffing starts with good bread. I use day-old sourdough or challah, cut into 1-inch cubes.
Quickly toast them in a 350°F oven or pan on the stovetop. This intensifies the flavor and ensures the cubes soak up maximum richness.
Combining the Ingredients
In a large bowl, mix the toasted bread cubes, browned sausage, sauteed vegetables, chicken broth, eggs, and fresh parsley and sage.
Season with salt and pepper. For best results, allow to sit at least 15 minutes for the flavors to meld.
Stuffing Techniques
Transfer your mixture to a well-greased baking dish, pack gently and bake until heated through.
For extra flavor, line the bird’s cavity with stuffing before roasting. Use a meat thermometer to ensure safe temperature (2).
With these easy steps, you’ll achieve the textures and mouthwatering flavors that make this holiday favorite.
Secrets for Making Addictive Leftovers
I’ve mastered the art of preparing stuffing not just for the main feast, but specifically to yield mouthwatering leftovers.
With a few simple tricks, you can reinvent extra stuffing into crave-worthy creations that put boring old side dishes to shame.
Double the Batch
First things first – when making your initial stuffing, doubly the recipe. This ensures you’ll have plenty of leftovers to get creative with.
Designing mainly for leftovers lets you tweak flavors and textures specifically for reinventing later.
Reheat with Broth
Leftover stuffing tends to dry out in the fridge. Rehydrating with extra chicken or turkey broth before serving transforms it into a whole new dish.
The flavors become even more concentrated. Bring it just shy of soup for the perfect consistency.
Stuffing Balls
For an appetizer twist, form leftover stuffing into compact 1-2 inch balls. Roll in flour, then beaten egg, then panko breadcrumbs.
Bake at 375°F until heated through and crispy on the outside to serve poppable, gooey bites.
Mini Stuffing Muffins
For another handheld option, press the stuffing mixture into mini muffin tins sprayed with nonstick spray.
Top with a small bread cube and bake until set. Make ahead and reheat for a crispy yet moist textural contrast.
With my leftover recipes, you’ll look forward to the days after the big meal!
Latest Variations
Once you master the basics, half the fun of stuffing is trying new twists.
As an adventurous home chef, I always experimenting with flavors, textures and ingredients. Here are some of my favorite ways to keep this holiday side exciting.
Cornbread Stuffing
For a touch of Southern flair, use crumbled cornbread instead of white bread cubes. I season mine with smoked paprika, cayenne pepper and chopped canned chipotles in adobo sauce. The slight sweetness plays nicely with maple sausage.
Wild Rice or Sourdough Bread
Get creative with the carbohydrate base. Wild rice or sourdough bread add delightful chew and unique flavor notes. Cubed challah or brioche take on richness beautifully.
Mix-In Inspiration
Infuse brightness by folding in fresh or dried fruit like cranberries, apples, apricots or golden raisins. For decadence, add toasted pecans or almonds. I sometimes throw in lightly fried oysters for delightful seafood flair. Herbs, roasted garlic and cheeses also shine.
The possibilities are endless once you understand the basics. Tweak components like spices, mix-ins and the starch foundation until you create your family’s new requested recipe.
Then sit back and accept the praise!
Credit : Mr. Make It Happen
Conclusion
Y’all, this here chicken sausage dressin’ is downright addictive!
After 20+ years cookin’ up this moist and flavorful side, I’ve gotten the technique down pat for holiday perfection.
The secret’s in the savory sausage, toasted bread cubes, sauteed veggies, and hint o’ sage. Follow my guidance, and you’ll achieve that sublime texture and rich flavor that’ll have guests beggin’ for seconds.
And don’t let those leftovers go to waste! Rehydratin’ with broth transforms them into a whole new creamed dish.
Or fry up little stuffin’ balls and muffins for fun finger foods. Switch up the bread and mix-ins to put your own spin on this versatile staple.
I’d love to hear how this recipe turns out when y’all try it. Leave a comment below with your experience! Let’s keep improvin’ on this winner.
References
- https://www.seriouseats.com/ask-the-food-lab-on-browning-ground-meat-in-recipes
- https://tasty.co/article/jesseszewczyk/how-to-make-stuffing
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I’m Mary R. Q. , a seasoned professional chef dedicated to elevating home cooking experiences. Through my expertise in the culinary arts, I provide practical cooking tips and insightful reviews of kitchen utensils on my blog, milkwoodrestaurant.com. As a passionate advocate for transforming everyday meals into extraordinary culinary adventures, I aim to empower home cooks with the knowledge and tools they need to create delicious and memorable dishes. I’m also an author of the book “1,001 Kitchen Tips & Tricks: Helpful Hints for Cooking, Baking, and Cleaning (1,001 Tips & Tricks)” which is sold on Amazon. Join me on a flavorful journey as we explore the art of cooking and the essential tools that make it a joy.
