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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.
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Side Dish
Cuisine American, Southern
Servings 8 (Makes 9x13 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 tablespoon salted butter
  • 1 medium red onion diced
  • 3-4 celery stalks thinly sliced
  • 4 cloves garlic minced
  • ½ cup dry white wine
  • ⅓ cup finely chopped parsley
  • 1.5 tbsp fresh sage finely chopped
  • 1 tablespoon 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 9x13 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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