Classic Potato Bread & Spicy Sausage Stuffing

Classic Potato Bread & Spicy Sausage Stuffing

Does anyone else only show up to Thanksgiving for the stuffing? Every year, I look forward to the day that I can pile up a HUGE plate of the stuff. But not just any old kind of stuffing, this one. This Classic Potato Bread & Spicy Sausage Stuffing recipe is how my grandmother used to make it and it’s now how I make it every year. It comes out fluffy and buttery with a bit of crunch and spice. It’s so good you’ll be dreaming of it all year long too.

  • Servings– 8 (Makes 1 9×13 pan)
  • Total Time– 2 hours and 10 minutes

Potato Bread Stuffing Recipe Ingredients:

  • Potato Bread– potato bread results in the best texture for stuffing. It does a great job of absorbing all of the flavors, but still comes out soft and fluffy with a lovely golden crust. Potato bread also makes a fantastic crouton. We like to make a bit extra dried bread to save for salads.
  • Hot Country Sausage– this can usually be found near the bacon in the store and generally comes in a 1lb roll. I highly recommend getting a spicy version of sausage. It adds more flavor than heat and creates a great contrast with the other savory elements of the stuffing.
  • Butter– salted or unsalted.
  • Vegetables– diced onion, thinly sliced celery, and minced garlic.
  • Dry White Wine– this is the secret ingredient! White wine adds acidity and brightness to your stuffing and really amplifies the flavor.
  • Fresh Herbs– chopped parsley, fresh sage, and fresh thyme.
  • Eggs– eggs act as a binder and give your stuffing that classic stuffing texture. They also help the top crust become perfectly golden.
  • Turkey Stock
  • Salt & Pepper

Stuffing Recipe Substitutions & Variations:

  • Other breads that work great for homemade stuffing: french loaf, challah, brioche, and cornbread are all great options.
  • If you aren’t a fan of spice, trade the spicy sausage for a sage sausage or maple sausage.
  • Instead of turkey stock, chicken stock can be used.
  • Instead of fresh herbs, half of the amount of dried herbs can be used.
Classic Potato Bread Thanksgiving Stuffing with Spicy Sausage

Equipment Needed:

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How to Make Potato Bread Stuffing Recipe:

  • Dry Bread– preheat oven to 300F. Tear or cut potato bread into chunks and place on baking sheet. It is okay if the pieces overlap. Bake bread pieces for 30 minutes, tossing every so often, until bread is dry and crisp.
  • Prepare Sausage & Vegetables– Add spicy sausage to a non-stick frying pan over medium heat. Cook and break apart with a spatula until sausage is browned and crumbled. Set sausage aside on paper towel to drain grease. In the same frying pan, melt butter. Add onions and celery, and sauté for 4-6 minutes until tender. Add minced garlic, chopped parsley, finely chopped fresh sage, fresh thyme leaves, salt and pepper. Continue cooking for 2 minutes, stirring often. Pour in white wine, simmer and stir for 2 minutes more. Remove from heat
  • Mix & Bake – Preheat oven to 375F. In small bowl whisk together eggs, turkey stock, and a sprinkle of salt and pepper. In a large mixing bowl, combine dried bread, browned sausage, and vegetable mixture. Pour egg mixture over the top, mix until well combined. Cover with foil, and let sit for 10 minutes so the bread can absorb the liquid. Transfer stuffing to 9×13 casserole dish and bake covered with foil for 40 minutes. Uncover and continue baking 20-30 minutes until the top is crisp and golden.

Thanksgiving Stuffing Leftovers:

  • Store leftover sausage stuffing in an airtight container in the refrigerator for up to 4 days, or 1 month in the freezer.
  • To reheat, heat oven to 350F and transfer leftovers to an oven-safe dish. Add a splash of chicken broth, cover dish with foil, and bake 15-20 minutes. Remove foil and and bake 10-15 minutes longer until warmed through.

Traditional Sausage Stuffing with Potato Bread

Tips & Recipe Notes:

  • Instead of fresh herbs, half of the amount of dried herbs can be used.
  • If potato bread is unavailable, challah or brioche are great substitutes.

More Thanksgiving Side Dishes You Will Love:

Classic Potato Bread Thanksgiving Stuffing with Spicy Sausage

Classic Potato Bread & Spicy Sausage Stuffing

This Classic Potato Bread & Spicy Sausage Stuffing is how my grandmother used to make it and it’s now how I make it every year. It comes out fluffy and buttery with a bit of crunch and spice.
Prep Time 1 hr
Cook Time 1 hr 10 mins
Total Time 2 hrs 10 mins
Course Side Dish
Cuisine American, Southern
Servings 8 (Makes 9×13 pan)

Equipment

  • Baking Sheet
  • Non-Stick Frying Pan
  • Spatula
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Aluminum Foil
  • 9×13 Casserole Dish

Ingredients
  

  • 22 oz potato bread
  • 1 lb hot country sausage
  • 4 tbsp salted butter
  • 1 medium red onion diced
  • 3-4 celery stalks thinly sliced
  • 4 cloves garlic minced
  • 1/2 cup dry white wine
  • 1/3 cup finely chopped parsley
  • 1.5 tbsp fresh sage finely chopped
  • 1 tbsp fresh thyme leaves removed from stem
  • 4 eggs
  • 3.5 cups turkey stock
  • Salt & pepper to taste

Instructions
 

  • Dry Bread– preheat oven to 300F. Tear or cut potato bread into chunks and place on baking sheet. It is okay if the pieces overlap. Bake bread pieces for 30 minutes, tossing every so often, until bread is dry and crisp.
  • Prepare Sausage & Vegetables– Add spicy sausage to a non-stick frying pan over medium heat. Cook and break apart with a spatula until sausage is browned and crumbled. Set sausage aside on paper towel to drain grease. In the same frying pan, melt butter. Add onions and celery, and sauté for 4-6 minutes until tender. Add minced garlic, chopped parsley, finely chopped fresh sage, fresh thyme leaves, salt and pepper. Continue cooking for 2 minutes, stirring often. Pour in white wine, simmer and stir for 2 minutes. Remove from heat.
  • Mix & Bake– Preheat oven to 375F. In small bowl whisk together eggs, turkey stock, and a sprinkle of salt and pepper. In a large mixing bowl, combine dried bread, browned sausage, and vegetable mixture. Pour egg mixture over the top, mix until well combined. Cover with foil, and let sit for 10 minutes so the bread can absorb the liquid. Transfer stuffing to 9×13 casserole dish and bake covered with foil for 40 minutes. Uncover and continue baking 20-30 minutes until the top is crisp and golden.

Notes

  • Instead of fresh herbs, half of the amount of dried herbs can be used.
  • If potato bread is unavailable, challah or brioche are great substitutes.
Keyword celery, classic stuffing, dry white wine, holiday side dish, potato bread, southern recipe, spicy sausage, thanksgiving, thanksgiving stuffing

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