Easy Sausage Bacon Stuffing

This easy sausage stuffing has become my secret weapon for stress free holiday meals The recipe uses everyday ingredients that come together for the ultimate savory side No matter the occasion it always brings everyone back for seconds

When I first tried this I was worried about skipping boxed stuffing My family raved and now it is our go to for every Thanksgiving and Christmas

Ingredients

• Baguette: Choose a day old baguette for best texture Drier bread soaks up flavor better
• Pork lard or oil: Adds rich flavor and helps brown the sausage and bacon Use a neutral oil if you want a lighter taste
• Smoked bacon: Provides smokiness and saltiness Opt for thick cut bacon for more bite
• Italian sausage: Adds depth and heartiness Choose spicy or sweet depending on your preference
• Beer: Gives a subtle malty background flavor A lager or amber beer works best
• Butter: Creates a velvety richness in the veggie mix Use unsalted to control saltiness
• Onions: Fresh onions are best for a sweet base Look for firm bulbs with tight skins
• Celery: Adds crunch and earthiness Be sure stalks are crisp and bright
• Garlic powder: Evenly distributes flavor and adds easy savory notes Use granulated for even mixing
• Smoked paprika: Brings smoky warmth Spanish paprika is ideal
• Vegetable seasoning: Enhances all the savory flavors Taste your blend to ensure it is fresh
• Salt: Essential for balance Use kosher salt for even seasoning

Step-by-Step Instructions

Prepare the Bread:

Tear the baguette into small bite sized pieces and place them in a large mixing bowl This step makes sure the stuffing bakes up with a satisfying texture not too mushy not too dry

Cook the Sausage:

Heat the lard or oil in a large skillet over medium heat Add the bacon and crumbled sausage Cook for about ten to fifteen minutes Stir occasionally so the meat browns evenly and fully cooks Transfer the bacon and sausage to a plate Leave all the flavorful drippings in the skillet

Deglaze and Sauté the Veggies:

Pour in the beer and add the butter to the same skillet Use a wooden spoon to scrape any flavorful browned bits on the bottom Let the mixture simmer for two minutes Add diced onions celery and a teaspoon of salt Sauté for eight to ten minutes until the veggies are translucent and fragrant

Season the Broth:

In a bowl mix four cups of hot water with garlic powder smoked paprika vegetable seasoning and two teaspoons salt Stir until the seasonings are completely dissolved This seasoned broth brings the flavors together when poured into the stuffing

Assemble the Stuffing:

Preheat the oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius Spray or lightly grease a nine by thirteen inch baking dish In the dish combine the breadcrumbs cooked sausage mixture and sautéed veggies Toss gently to mix well Pour the seasoned broth all over and gently mix again so everything is moistened

Bake to Perfection:

Cover the baking dish with foil and bake for forty minutes This steams the inside so it is moist Remove foil and bake another twenty minutes The top turns golden and crisps lightly while the inside stays soft and savory

Serve and Enjoy:

Rest the stuffing for at least five minutes before serving This quick pause lets everything settle and stay together when scooped

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I always look forward to the first buttery bite of crunchy baked bread on top Paired with sharp Italian sausage each forkful brings back memories of bustling kitchens and laughter over holiday meals

Storage Tips

Store any leftover stuffing in an airtight container in the fridge It will keep well for up to four days For longer storage freeze portions and thaw as needed Reheat in the oven to restore that delicious crisp top The flavor improves even more the next day

Ingredient Substitutions

Try swapping Italian sausage for breakfast sausage or chicken sausage if you prefer Go gluten free with gluten free bread and double check your veggie seasoning is wheat free You can substitute homemade broth instead of water and seasoning

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Serving Suggestions

As a side serve this stuffing beside roasted turkey or glazed ham Top with gravy or cranberry sauce for extra appeal For a brunch twist pair it with fried eggs and hot sauce

Holiday Heritage

Stuffing often plays a special role at the table Whether you call it stuffing or dressing the tradition of mixing bread with savory bites stretches back centuries Regional favorites vary but the heart stays the same This version echoes my family’s Midwest roots with sausage and smoky spice

Recipe Questions & Answers

→ Can I use a different type of bread?

Yes, you can substitute any rustic or day-old bread for the baguette. Sourdough or country loaves work well for a sturdy texture.

→ Is it possible to make this in advance?

Absolutely. Assemble the stuffing ahead of time and refrigerate, then bake just before serving for best results.

→ Can I use fresh herbs instead of spices?

Fresh herbs like sage, parsley, or thyme add fragrance and flavor. Stir them in with the vegetables or before baking.

→ What type of sausage is best?

Mild or spicy Italian sausage adds classic flavor, but try any preferred style, ensuring it's cooked before mixing with the bread.

→ How do I prevent a soggy texture?

Add the broth gradually and stir just until the bread is moistened, then bake uncovered for a crisp finish on top.