Sausage Stuffing With Summer Savory

Name: Sausage Stuffing With Summer Savory
Total time: 1 h
Yield: 10 - 12 servings
Ingredients: 2 tablespoons butter; Salt; 4 medium-size russet potatoes, peeled; 2 tablespoons olive oil; 2 medium onions, chopped; 2 large stalks celery, chopped; 1 pound breakfast pork sausage meat, crumbled; 2 cups cubes made from crusty white bread, such as a baguette, toasted; 1 cup low-sodium or homemade chicken broth; Pepper; 1 to 2 teaspoons dried summer savory

By Julia Moskin

Total Time: 1 hour
Rating: 5(83)
Notes: Read community notes

Featured in: There's Only One Stuffing: Ask Any Cook

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Ingredients

Yield:10 - 12 servings

2tablespoons butter
Salt
4medium-size russet potatoes, peeled
2tablespoons olive oil
2medium onions, chopped
2large stalks celery, chopped
1pound breakfast pork sausage meat, crumbled
2cups cubes made from crusty white bread, such as a baguette, toasted
1cup low-sodium or homemade chicken broth
Pepper
1 to 2teaspoons dried summer savory

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 375 degrees, and butter a 9-by-13-inch baking dish.
Step 2
Boil potatoes in salted water until just cooked through but still firm in center. When cool, cut into 1-inch dice. Set aside.
Step 3
Melt remaining butter and oil together in large skillet over medium heat. Add onions and celery, and cook, stirring, until softened. Reduce heat if necessary to prevent browning.
Step 4
Raise heat to medium-high, add sausage and cook, stirring, using a wooden spoon to break up clumps. When sausage has browned slightly add potatoes, and continue cooking until they are incorporated and slightly browned. Add bread cubes, and mix.
Step 5
Add about half the broth, and mix. If needed, add more to soften bread cubes and to bind the stuffing together. Add salt and pepper to taste, and sprinkle with 1 teaspoon summer savory. Taste, and add more savory if desired.
Step 6
Turn into buttered dish. If mixture seems dry, drizzle on remaining stock. Bake 30 to 40 minutes, until firm and crusty. (The stuffing is even better if mixed in advance, kept refrigerated and baked just before serving.)

Ratings

5 out of 5

83 user ratings

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Cooking Notes

Greg6 years ago

I made a variation of this without the potatoes and summer savory, the result was great. I added celery seed and parsley.

Cary G6 years ago

Our family has cooked this recipe for about 10 years for thanksgiving. It is the one dish that everyone requests...and the first to disappear! We use Parks Hot and Sagey sausage in the orange wrapper that really gives it a kick.

SusanK2 years ago

This is delicious comfort food. I make it the way it's written, but also using Field Roast sage and apple sausages and Better than Boullion No-chicken broth. The vegan sausages are not good overcooked, so I add them for just a few minutes before this goes into the oven. The celery and fresh savory are indispensable. Sometimes we skip the diced potatoes and eat this with creamy mashed potatoes. When we do, I make Melissa Clark's vegan mushroom gravy, which is delicious, too. Yum!

Rosalie2 years ago

I did exactly everything listed, but subbed low-fat Turkey sausage (no bird this year, so not redundant). Not knowing what “summer savory” meant, I used rosemary, thyme, and sage. A winner!

SusanK3 years ago

So delicious, I was asked to make it a second time the next day! I used Better than Boullion "no chicken" paste to make the broth, toasted sourdough baguette bread cubes, and 2 small- diced Field Roast smoked apple sage sausages. Everyone loved it. Nice to have a seasonal dish like this for the vegetarians at my table!

Cary G6 years ago

Shelley6 years ago

Left out the potatoes, was still awesome. Mixed the leftovers with leftover mashed potatoes and an egg to pan fry fritters: shockingly good.

Patty O6 years ago

This is our go to recipe for Thanksgiving Dinner. Yum, yum!

Greg6 years ago

I made a variation of this without the potatoes and summer savory, the result was great. I added celery seed and parsley.

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