Quite some time ago, I shared my standard “go-to” recipe for basic poultry stuffing/dressing. At the bottom of this posting, you will find the link to that recipe and an explanation for the difference (if you don’t already know) between stuffing and dressing.
In this Sweet and Savory Sausage Bread Stuffing recipe, I have jazzed up the stuffing by adding sausage meat to it. Dried cranberries can also be added so long as they have first been plumped in some warm rum (or warm chicken stock) for 10-15 minutes. Otherwise, the cranberries can be a bit hard and chewy in this stuffing. The cranberries are an optional ingredient but they do lend a pop of color and texture to the finished product. I sometimes, though not always, add them in. The sweetness in this stuffing comes from both the chopped apple and a bit of maple syrup which also adds to the moistness of the stuffing.
What gives this stuffing its unique flavour is the kind of sausage used. My local butcher shop (KJL Meats in Charlottetown) is known for its creativity in making sausages. To get the best choice, it means an early visit on Saturday mornings when they have their best selection available. I have a couple of favorites I gravitate to for bread stuffing/dressing and they are sundried tomato or honey garlic sausages. Other flavours may, of course, also be used, according to personal taste preferences. I remove the sausage casing and break up the meat then lightly scramble fry it with the aromatics (onion and celery) for 3-4 minutes, or until the meat is no longer pink.
Here, in PEI, the seasoning of choice for many folks when it comes to poultry stuffing/dressing is the herb called summer savory and that’s what I use in my stuffing/dressing recipes. In my household, it would not be considered to be stuffing/dressing unless it is made with summer savory! Old traditions prevail!
This recipe should yield approximately 4-5 cups of stuffing/dressing, depending on how dry/wet the potatoes are when cooked and the texture of the bread crumbs used. The recipe, however, is easily scalable so it can be doubled, tripled, halved, and so forth to meet the size of the chicken or turkey.
To make this recipe gluten free, simply substitute gluten-free bread crumbs in the same amount called for in this recipe and ensure that all other ingredients called for are also gluten free, including the sausage and liquid chicken bouillon. Some butchers, like KJL Meats, do make gluten-free sausages. I save all the crusts from gluten-free bread and then use my food processor to crumb them coarsely for use in stuffing and then freeze the crumbs in airtight freezer bags for use as needed.
[Printable recipe follows at end of posting]
Sweet and Savory Sausage Bread Stuffing
Ingredients:
2-3 tbsp butter
2 tbsp finely chopped onion
2 tbsp finely chopped celery
4 oz honey garlic or sundried tomato sausage, casing removed
2 cups warm mashed potatoes (apx. 1 1/8 lb, uncooked)
1½ tsp summer savory
2 tsp liquid chicken bouillon
¼ cup dried cranberries, plumped in 2 tbsp warm rum or warm chicken stock (optional)
2 tbsp finely chopped apple
1 cup soft, coarse bread crumbs (apx. – see note below)
¼ cup melted butter
1 tbsp water
1 tbsp pure maple syrup
1 tbsp fresh parsley
1 tbsp chopped fresh chives
Salt and pepper, to taste
Method:
Melt butter in small frypan over medium heat. Add the onion and celery. Briskly stir the vegetables for 2-3 minutes. Break apart the sausage meat and add to the onion and celery. Scramble fry the sausage meat until no longer pink, about 3-4 minutes.
Place the warm mashed potatoes in a large bowl. Sprinkle with summer savory. Add the onion, celery, sausage, and chicken bouillon. Mix. Add the dried cranberries and chopped apple.
Mix in the bread crumbs along with the melted butter, water, maple syrup, parsley, and chives. Stir to combine. Season with salt and pepper to taste.
Loosely fill the body cavity of turkey or chicken with the stuffing. Roast turkey/chicken according to package directions for stuffed poultry and use a food thermometer to ensure that both the poultry and the stuffing have reached the safe minimum temperature.
Alternatively, make the stuffing into dressing by lightly pressing the mixture into one or two greased tinfoil-lined loaf pan(s). Cover with tin foil and bake in 350°F oven for apx. 15-20 minutes then remove tin foil and bake for 10-15 minutes longer, or until lightly browned on top. Let cool in pan(s) for at least 15 minutes then lift the tinfoil out of the loaf pan(s) and slice the dressing.
NOTE: Depending on how wet the variety of potatoes may be when cooked, additional bread crumbs may be needed to achieve the desired texture of the stuffing.
Yield: Approximately 4-5 cups
Sweet and Savory Sausage Bread Stuffing
Ingredients
- 2-3 tbsp butter
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped celery
- 4 oz honey garlic or sundried tomato sausage casing removed
- 2 cups warm mashed potatoes apx. 1 1/8 lb, uncooked
- 1½ tsp summer savory
- 2 tsp liquid chicken bouillon
- ¼ cup dried cranberries plumped in 2 tbsp rum or warm chicken stock (optional)
- 2 tbsp finely chopped apple
- 1 cup soft coarse bread crumbs (apx. – see note below)
- ¼ cup melted butter
- 1 tbsp water
- 1 tbsp pure maple syrup
- 1 tbsp fresh parsley
- 1 tbsp chopped fresh chives
- Salt and pepper to taste
Instructions
- Melt butter in small frypan over medium heat. Add the onion and celery. Briskly stir the vegetables for 2-3 minutes. Break apart the sausage meat and add to the onion and celery. Scramble fry the sausage meat until no longer pink, about 3-4 minutes.
- Place the warm mashed potatoes in a large bowl. Sprinkle with summer savory. Add the onion, celery, sausage, and chicken bouillon. Mix. Add the dried cranberries and chopped apple.
- Mix in the bread crumbs along with the melted butter, water, maple syrup, parsley, and chives. Stir to combine. Season with salt and pepper to taste.
- Loosely fill the body cavity of turkey or chicken with the stuffing. Roast turkey/chicken according to package directions for stuffed poultry and use a food thermometer to ensure that both the poultry and the stuffing have reached the safe minimum temperature.
- Alternatively, make the stuffing into dressing by lightly pressing the mixture into one or two greased tinfoil-lined loaf pan(s). Cover with tin foil and bake in 350°F oven for apx. 15-20 minutes then remove tin foil and bake for 10-15 minutes longer, or until lightly browned on top. Let cool in pan(s) for at least 15 minutes then lift the tinfoil out of the loaf pan(s) and slice the dressing.
Recipe Notes
Yield: Approximately 4-5 cups
NOTE 1: Depending on how wet the variety of potatoes may be when cooked, additional bread crumbs may be needed to achieve the desired texture of the stuffing.
NOTE 2: To make this recipe gluten free, simply substitute gluten-free bread crumbs in the same amount called for in this recipe and ensure that all other ingredients called for are also gluten free, including the sausage and liquid chicken bouillon.
For my basic poultry stuffing recipe, click here.
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