Smoked Sausage Stuffing with Herbs

Seasoned bread cubes, breakfast sausage and traditional roast flavors of sage and thyme.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 352kcal

Author Jordan Hanger

Ingredients

14 oz seasoned bread cubes
4 tbsp butter unsalted
2 stalks celery finely chopped
1 yellow onion finely chopped
1 tsp salt
1 tsp black pepper
12 oz breakfast sausage
2 cups chicken stock
1 head roasted garlic
¼ cup parsley chopped
¼ cup sage chopped
1 tbsp thyme dried

Instructions

Heat your smoker to 350°F.
Place the bread cubes in a 9"x12" baking pan.
Heat butter in a skillet over medium heat, add the celery and onions, season with salt and pepper, and cook till softened, about 10 minutes.
Remove from the skillet and spread on top of the breadcrumbs.
In the same skillet cook the breakfast sausage, breaking up it up with a wooden spoon as you go, until browned.
Once cooked place aside in a bowl making sure to drain any excess oil.
In the same skillet, add the chicken stock, roasted garlic, unsalted butter, parsley, sage, and thyme. Stir that together and scrape the bottom of the skillet to release the bits of sausage stuck there. Bring to a simmer for a few minutes.
Add the cooked sausage and chicken stock mixture to the baking pan with the breadcrumbs and stir gently to combine.
Cover baking pan with foil and place in smoker for 30 minutes.
After 30 minutes remove the foil and cook for another 10 minutes. Serve warm.

Notes

How do I roast a head of garlic? Preheat your oven to 400°F. Cut the top off the garlic head, and drizzle on 1 tbsp olive oil. Wrap the entire head in foil and place it in your oven for 40 minutes. When cooked, the garlic should be very soft so you can squeeze it out very easily.

Can I use another type of stock? Yes, you could use turkey or vegetable stock.

Nutrition