Momma's Country Sausage Stuffing
I grew up eating this sausage stuffing, and whenever I make this today and let friends sample it, they always have the same reaction: more please!
I grew up eating this sausage stuffing, and whenever I make this today and let friends sample it, they always have the same reaction: more please!
- Carbohydrate 95.1106237978848 g
- Cholesterol 101.649738548435 mg
- Fat 41.6624531340763 g
- Fiber 4.47047934093398 g
- Protein 32.8280512460411 g
- Saturated Fat 17.3243853003658 g
- Serving Size 1 1 Serving (387g)
- Sodium 2650.96526294599 mg
- Sugar 90.6401444569508 g
- Trans Fat 5.11468622607014 g
- Calories 897 calories
Step-by-step
- Brown and break up sausage as it cooks, add chopped onion and celery.
- Simmer for a few minutes, then add salt, pepper, poultry seasoning, stock and simmer about 5 minutes.
- Remove from heat.
- Dampen and break up the bread and put into large container.
- Add sausage mixture and mix well.
- Bake 30 minutes.
- I usually add a little of the stock or fat from cooking the bird to add more flavor.
Swapping standard white bread for a dense sourdough alters the structural integrity of the dish by introducing lactic acid that cuts through heavy pork fat. Rendering the sausage meat slowly over medium heat allows proteins to brown via the Maillard reaction while simultaneously releasing rendered lard that coats every crumb of chopped celery and onion. Softening aromatics directly in this melted fat draws out fat-soluble flavor compounds from the poultry seasoning, dispersing sage and thyme evenly throughout the mixture before liquid is introduced.
- Brown the pork completely in a wide 12-inch skillet to maximize surface area for moisture evaporation.
- Add chicken stock gradually to control crumb hydration and prevent the base from turning gummy.
- Bake uncovered at 375 degrees Fahrenheit for the final ten minutes to develop a crisp, golden crust across the top layer.
Pairing this rich side dish with high-acidity roasted poultry balances the heavy profile of pork fat and butter. Leftovers keep safely in a sealed container in the refrigerator for up to four days.
