Made with pork sausage and vegetables and flavored with garlic, sage, and thyme, it’s just as good as bread stuffing. This sausage stuffing is delicious! The idea is to use vegetables to replace the bulk traditionally achieved with bread, yet keep the traditional flavor profile by using seasonings such as sage and thyme. Cauliflower stuffing is another excellent option, although this one is certainly heartier. I often make both because they can be made in advance and reheated in the oven.
Recipe Card
Olive oil: This is my favorite oil to cook with. Butter is another delicious option. Vegetables: Chopped onions, celery, bell pepper, mushrooms, and minced fresh garlic. Seasonings: Kosher salt, black pepper, ground thyme, and ground sage. Pork sausage: I typically use the one sold by Whole Foods under their 365 brand.
Heat the olive oil in a large, deep skillet over medium-high heat. Add the onion, celery, bell pepper, mushrooms, kosher salt, and black pepper. Cook, stirring often, until the vegetables are tender-crisp, for about 5 minutes. Add the minced garlic, thyme, sage, and pork sausage. Cook, stirring and breaking up the meat as you cook, until the meat is no longer pink, for about 5 more minutes. Transfer the skillet contents, undrained, to the prepared baking dish. Bake the stuffing, uncovered, until browned, for about 30 minutes. Allow the stuffing to rest for 5-10 minutes before serving. This is one of those recipes where the leftovers taste just as good as the freshly made dish. I like to serve them as a main dish on a bed of mashed cauliflower, cauliflower rice, or sauteed spinach. It makes for a well-rounded meal. You can also use the leftovers as breakfast hash. Heat olive oil in a skillet, add the leftovers, and briefly reheat them. Cook eggs in a separate skillet. Divide the leftover stuffing among plates and top each plate with a fried egg.
