Fresh Milled Sausage Stuffing
A delicious Fresh Milled Sausage Stuffing recipe made with fresh milled dried bread cubes using our very own Fresh Milled Sourdough Sandwich Bread. This recipe is super easy to make, makes a great side dish, and is sure to please the entire family.
Fresh Milled Sausage Stuffing
Fresh Milled Sausage Stuffing using fresh milled bread cubes, mild breakfast sausage, butter, celery, onion and sage.
Ingredients
- 8 Cups Fresh Milled Sourdough Sandwich Bread, Cubed
- 3 Tbsp. Butter
- 1 Cup Celery, finely diced
- 1 Cup Onion, finely diced
- 2 1/2 Tbsp. Fresh Sage, finely chopped
- 1 1/2 tsp. Salt
- 1/2 tsp. Ground Black Pepper
- 3 Cups Vegetable Broth (Chicken broth would work well too)
Instructions
- Cut bread into cubes and place on a large cookie sheet pan. Place cookie sheet pan in the oven overnight to dry out.
- The next morning, preheat oven to 200 degrees.
- Place cookie sheet pan in the oven and bake bread cubes for 10 mins.
- Stir and continue baking until bread cubes are dried and crisp but not burnt. Can take anywhere from a half hour to an hour depending on how dry your bread is.
- Let bread cubes cool completely
- In the meantime, cook the sausage in a 4 quart Dutch Oven until fully cooked. Once done, remove from pan leaving some of the sausage drippings in the pan. Set cooked sausage aside.
- Using the same pan, add the butter, celery and onions. Cook the celery and onions until they are tender & firm but not mushy. Next stir in freshly chopped sage, salt and pepper.
- In a large bowl, add dried bread cubes, sausage, the cooked celery, onions and spices plus all the wonderful butter they were cooked in. Stir well until completely combined.
- Slowly pour the vegetable broth over the bread, sausage, celery and onion mixture. Mix gently until all is well combined.
- Butter a 9x13 baking dish and preheat oven to 350 degrees.
- Place stuffing in the buttered baking dish and press into pan firmly.
- Bake uncovered for 20 - 30 minutes, until golden and crisp on top.
Notes
A note on sausage and broth...
This recipe can easily become too salty depending on what you choose to use for the breakfast sausage and the broth. I would recommend using less salt while preparing the dish. After it is all mixed together, taste and add the salt according to your preference.
Why We Love This Stuffing…
This stuffing reminds us of so many wonderful memories of Mom. She loved sausage stuffing and would always fill her plate with a large serving, loaded with gravy on top. This is similar to her original recipe and we are happy to be able to share with you.
We make this recipe using our homemade bread cubes instead of store bought dried bread cubes. It’s a great way to use up bread heels or older bread. Loaded with sage, onion, celery, and mild sausage, this recipe makes the perfect homemade side dish to bring along to holiday gatherings.
Fresh Milled Sausage Stuffing Ingredients-
- Fresh Milled Bread – We like to use leftover bread heels. We keep a bag in the freezer and once it’s full of heels, we know it’s time to make stuffing. Feel free to use any homemade bread you have on hand. A quality store bought sourdough loaf will work great too.
- Mild Pork Breakfast Sausage – Mild pork sausage tends to have the perfect seasonings to flavor this dish. Any pork sausage will work well. Bonus points if you season your own!
- Onions
- Celery
- Butter
- Vegetable Broth – Vegetable broth is perfect in this recipe but a delicious chicken broth would also flavor this dish well! Feel free to use whatever you have on hand.
- Fresh Sage – Sage is the star of the show! If using dried, you may need to add slightly more sage to season it perfectly.
- Salt and Pepper
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Don’t forget the WHY behind fresh milled baking!
We always think it’s important to remind our readers to get back to the why of fresh milled flour recipes.
Maybe your why is because you desire to make wholesome, from scratch food for you family in your own kitchen. Or after being gluten free for years you realized you could enjoy grains in their whole form. Maybe you learned of the amazing health benefits of fresh milled grains. Or maybe it’s all of the above!
It’s easy to get lost in the noise of the internet. But as women, wives, and mothers let’s get back to kitchens and homes that provide not just wholesome food for our families, but also delicious food that satisfies our deepest needs for nourishment. Our kitchens can be reminders of our deeper spiritual needs- Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst.” John 6:35
How to make Fresh Milled Sausage Stuffing
- Cut bread into cubes and place on a large baking sheet. Place in oven overnight to dry out. The next morning, preheat oven to 200 degrees and bake for 10 minutes then stir and bake for another 10 minutes. Continue to check every 10 minutes until bread cubes are dry and crisp but not burnt. Remove from oven and allow to cool completely.
2. In the meantime, cook the sausage in a 4 quart Dutch Oven until fully cooked. Once done, remove from pan leaving some of the sausage drippings in the pan. Set sausage aside.
3. Using the same pan, add the butter, celery and onions. Cook the celery and onions until they are tender & firm but not mushy. Next stir in freshly chopped sage, salt and pepper.
4. In a large bowl, add bread cubes, sausage, the cooked celery, onions and spices plus all the wonderful butter they were cooked in. Stir well until completely combined.
5. Slowly pour the vegetable broth over the bread, sausage, celery and onion mixture. Mix gently until all is well combined.
6. Butter a 9×13 baking dish and preheat oven to 350 degrees.
7. Place stuffing in the buttered baking dish and press into pan firmly. Bake uncovered for 20 – 30 minutes until golden and crisp on top.
A note on breakfast sausage and broth…
This recipe can easily become too salty depending on what you choose to use for the breakfast sausage and the broth. I would recommend using less salt while preparing the dish. After it is all mixed together, taste and add the salt according to your preference.
