Easy & Delicious Sausage Stuffing Recipe (Dressing)

Hi Bold Bakers! My Sage Sausage Stuffing recipe will help elevate your Thanksgiving or any holiday event. It's a beloved classic side freshly crafted with a personal touch.

Get more Thanksgiving Ideas:    • Gemma's Best Thanksgiving Recipes | B...  

Get the full written recipe (including all measurement conversions): https://www.biggerbolderbaking.com/sa...

Homemade Sage Sausage Stuffing Recipe

🥣INGREDIENTS🥄
2 lbs (about 2 loaves/907 g) good quality white bread
¼ cup (2 oz/57 g) butter, melted
¼ cup (2 fl oz/60 ml) olive oil
1½ lbs (24oz/679g) pork sausage meat
3 large shallots (about 12 oz/340 g) finely diced
6 ribs celery (about 12 oz/340 g), finely diced
3 large eggs
5 cups (40 fl oz/1200 ml) chicken broth
2 teaspoons salt (or to taste)
1 teaspoon black pepper
¼ cup (⅔ oz/18 g) minced fresh sage leaves
¼ cup (⅔ oz/18 g) minced fresh parsley

Sage Sausage Stuffing Recipe Chapters:
0:00 - Stuffing or dressing?
0:11 Today on Bigger Bolder Baking...
0:20 Prepping the bread
1:17 Drying out the bread
1:29 Cooking the sausage
2:46 Sauteeing the vegetables
3:07 Preparing the chicken stock
4:00 Adding the bread
4:20 Adding the herbs
4:34 Adding the stock
5:00 Adding the stuffing to a dish
6:02 Baking instructions
6:14 Let's taste!

📌 ABOUT GEMMA & BIGGER BOLDER BAKING 📌
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!

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HOMEMADE SAUSAGE STUFFING RECIPE: https://www.biggerbolderbaking.com/sa...


A decade of baking bigger and bolder with home bakers like you!

I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, "Baker's Dozen" on Hulu, and segments produced for "The Today Show".

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers"!

Visit my website at https://www.BiggerBolderBaking.com for all written recipes including measurements and ingredients.

For brand partner or media opportunities, please contact me at: [email protected]