Pioneer Woman Sausage Stuffing Recipe

Pioneer Woman Sausage Stuffing is a Thanksgiving staple that steals the show from the turkey. It is made with crisp cubes of French bread, savory breakfast sausage, sweet Granny Smith apples, and a fragrant medley of fresh rosemary and thyme. The result is a textural masterpiece that is crispy on top, moist in the middle, and bursting with the perfect balance of salty, savory, and sweet flavors. It is perfect for your holiday table or as a comforting side dish for a Sunday roast chicken.

Try More Sausage Recipes:

• Pioneer Woman Sausage Rolls Recipe
• Pioneer Woman Sausage Dip Recipe
• Pioneer Woman Sausage Balls

🧡Why You Will Love This Sausage Stuffing Recipe:

• Flavor Contrast: The salty, savory sausage pairs incredibly well with the tartness of the apples and the earthiness of the herbs.
• Texture Perfection: By drying the bread in the oven first, the stuffing absorbs the rich broth without turning into mush, maintaining a satisfying chew.
• Make-Ahead Friendly: You can assemble the entire dish a day in advance and simply bake it when you are ready, saving precious oven space and time on big holidays.
• Rich and Buttery: In true Ree Drummond fashion, the generous amount of butter ensures every bite is rich, golden, and delicious.

🧅 Pioneer Woman Sausage Stuffing Ingredients

• 1 loaf (1 lb/450 g) French bread or baguette, cut into 1-inch cubes
• 1 lb (450 g) breakfast sausage (bulk, hot or mild)
• 1 stick (115 g) unsalted butter (plus extra for the pan)
• 2 cups chopped celery
• 1 large onion, diced
• 2 Granny Smith apples, cored and chopped
• 3 cups low-sodium chicken broth (approx.)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and black pepper to taste

🍲How To Make Pioneer Woman Sausage Stuffing

1. Dry the bread by preheating the oven to 250°F (120°C). Spread the bread cubes on baking sheets and bake for 45 to 60 minutes until they are completely crisp and dry (like croutons). Remove and increase oven temperature to 350°F (175°C).
2. Brown the meat by heating a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it is browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
3. Sauté the aromatics by adding the butter to the skillet with the sausage drippings. Once melted, add the onions and celery. Cook for 3 to 4 minutes until they begin to soften.
4. Add sweetness by tossing in the chopped apples and cooking for another 2 to 3 minutes until just tender.
5. Combine ingredients by placing the dried bread cubes in a very large mixing bowl. Add the cooked sausage, the vegetable-apple mixture, parsley, rosemary, and thyme. Toss well to distribute everything evenly.
6. Moisten the mix by ladling the chicken broth over the bread gradually, tossing gently as you go. You want the bread to be moist but not swimming in liquid. Taste a piece of bread and season with salt and pepper as needed.
7. Bake the stuffing by transferring the mixture to a buttered baking dish (9×13 inch). Bake uncovered for 30 to 45 minutes until the top is crusty and golden brown and the middle is hot.

✨Recipe Tips

• Dry the bread thoroughly: This is the most critical step. If the bread is soft, it will turn to mush when you add the broth. It should be hard as a rock before mixing.
• Watch the salt: Breakfast sausage and chicken broth can be salty. Taste the mixture before adding extra salt to ensure you don’t over-season it.
• Broth control: Add the broth in stages. The amount of liquid needed depends on how dry your bread is. The bread should feel damp and heavy, but there shouldn’t be a pool of liquid at the bottom of the bowl.
• Fresh herbs are best: Since this is a simple dish, using fresh rosemary and parsley makes a huge difference in the aroma compared to dried herbs.

🍖What To Serve With Sausage Stuffing Recipe?

This Sausage Stuffing is the natural companion to a Roasted Turkey or Glazed Ham. However, it is also delicious alongside a Roast Pork Loin or even a simple Roast Chicken dinner. Serve it with cranberry sauce to highlight the apples in the recipe.

🧊How To Store Leftovers Sausage Stuffing

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze: You can freeze the baked stuffing. Wrap it tightly in foil and place it in a freezer bag for up to 1 month.
• Food Safety: Never leave stuffing inside the bird (if you stuffed it) or on the counter for more than 2 hours.

🔥How To Reheat Leftovers Sausage Stuffing?

• Oven (Best Result): Place the stuffing in a baking dish, cover with foil, and bake at 350°F (175°C) for 20 minutes. Remove the foil for the last 5-10 minutes to re-crisp the top. You may need to add a splash of broth if it seems dry.
• Microwave: Heat individual portions on high for 1 to 2 minutes. Note that the texture will be softer and less crispy.

❓FAQs

More Dinner Recipes:

• Pioneer Woman Zucchini Lasagna
• Pioneer Woman Stuffed Shells
• Pioneer Woman Swedish Meatballs

📈Sausage Stuffing Nutrition Facts

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 890mg
• Total Carbohydrate: 34g
• Dietary Fiber: 3g
• Sugars: 6g
• Protein: 12g

Pioneer Woman Sausage Stuffing Recipe

Recipe by Imen DridiCourse: Sides, Dinner, LunchCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

380

kcal

Pioneer Woman Sausage Stuffing is a holiday favorite brimming with flavor. It combines crusty French bread, savory breakfast sausage, and sweet apples. Baked with fresh herbs and plenty of butter for a golden, crispy top. The perfect savory-sweet side dish for Thanksgiving or Christmas.

Ingredients

• 
  1 loaf (1 lb/450 g) French bread or baguette, cut into 1-inch cubes
  

• 
  1 lb (450 g) breakfast sausage (bulk, hot or mild)
  

• 
  1 stick (115 g) unsalted butter (plus extra for the pan)
  

• 
  2 cups chopped celery
  

• 
  1 large onion, diced
  

• 
  2 Granny Smith apples, cored and chopped
  

• 
  3 cups low-sodium chicken broth (approx.)
  

• 
  2 tbsp fresh parsley, chopped
  

• 
  1 tbsp fresh rosemary, chopped
  

• 
  1 tsp fresh thyme leaves (or 1/2 tsp dried)
  

• 
  Salt and black pepper to taste
  

Directions

• Dry the bread by preheating the oven to 250°F (120°C). Spread the bread cubes on baking sheets and bake for 45 to 60 minutes until they are completely crisp and dry (like croutons). Remove and increase oven temperature to 350°F (175°C).
• Brown the meat by heating a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until it is browned and cooked through. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
• Sauté the aromatics by adding the butter to the skillet with the sausage drippings. Once melted, add the onions and celery. Cook for 3 to 4 minutes until they begin to soften.
• Add sweetness by tossing in the chopped apples and cooking for another 2 to 3 minutes until just tender.
• Combine ingredients by placing the dried bread cubes in a very large mixing bowl. Add the cooked sausage, the vegetable-apple mixture, parsley, rosemary, and thyme. Toss well to distribute everything evenly.
• Moisten the mix by ladling the chicken broth over the bread gradually, tossing gently as you go. You want the bread to be moist but not swimming in liquid. Taste a piece of bread and season with salt and pepper as needed.
• Bake the stuffing by transferring the mixture to a buttered baking dish (9×13 inch). Bake uncovered for 30 to 45 minutes until the top is crusty and golden brown and the middle is hot.

Notes

• Dry the bread thoroughly: This is the most critical step. If the bread is soft, it will turn to mush when you add the broth. It should be hard as a rock before mixing.
  Watch the salt: Breakfast sausage and chicken broth can be salty. Taste the mixture before adding extra salt to ensure you don’t over-season it.
  Broth control: Add the broth in stages. The amount of liquid needed depends on how dry your bread is. The bread should feel damp and heavy, but there shouldn’t be a pool of liquid at the bottom of the bowl.
  Fresh herbs are best: Since this is a simple dish, using fresh rosemary and parsley makes a huge difference in the aroma compared to dried herbs.