The Best Skillet Sausage Stuffing
by Chef Sarah MarshallThis stuffing is the definition of savory comfort. The Creole spices and a hint of our cranberry red jalapeño hot sauce transform a classic holiday side into a deeply flavorful, everyday star.
The Best Skillet Sausage Stuffing
Rated 5.0 stars by 1 users
Category
Thanksgiving
Cuisine
Thanksgiving
Servings
6
Prep Time
15 minutes
Cook Time
15 minutes
This stuffing is the definition of savory comfort. The combination of three distinct bread types ensures a complex base, while the addition of Creole spices and a hint of our cranberry red jalapeño hot sauce transforms a classic holiday side into a deeply flavorful, everyday star.
AuthorChef Sarah Marshall
Ingredients
-
4 cups sourdough bread, cubed
- 2 tablespoons salted butter
-
1 teaspoon Creole Me Up Turkey Spice Blend
- 1 tablespoon Extra-Virgin olive oil
- 1 cup (approximately 1 large) yellow onions, diced
- 1 pound pork sausage (Scratch Meats, Maple Breakfast)
- 1 cup (approximately 3 stalks) celery, diced
- 1 cup chicken broth
-
1 ½ teaspoons Cranberry Red Jalapeño Hot Sauce
-
1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
-
Garnish with fresh parsley or edible flowers
Directions
Cube bread into ½ inch squares.
- On the stovetop, preheat your 12-inch cast-iron skillet on medium heat. Add the butter, once melted, and add the Creole Me Up spice blend to the melted butter. Stir for about 30 seconds to allow the spices to bloom. Add the breadcrumbs, and toast them until golden. Set asides.
- Add olive oil to the skillet. Add the diced onions and celery to the spiced butter and sauté for approximately 10 minutes, stirring occasionally, until they become translucent and soften.
- Add sausage, saute until browned, breaking up sausage witha wooden spoon.
- While the mixture is sautéing, in a separate mixing bowl, add chicken broth and Cranberry Red Jalapeno hot sauce. Whisk until combined.
- Once combined, add the breadcrumbs to the skillet, mix, add stock mixture, and gently fold the ingredients together to combine. Heat until warm and liquid is soaked up.
- Season with salt and pepper as needed.
- Garnish with edible flowers or parsley. Enjoy!
Recipe Note
Spice Bloom is Key: Don't skip stirring the Creole Me Up spice blend directly into the hot melted butter. This process, called blooming, releases the oil-soluble flavors, resulting in a final stuffing with a much deeper, more aromatic taste. Use your fave Turkey rub if you don’t have the Creole me up blend.
The Hot Sauce Layer: The cranberry red jalapeño sauce is used here not for its heat, but for a bright, fruity acidity that complements the rich, savory flavors. For a more pronounced heat, add an extra teaspoon of the sauce to the broth.
Use the Right Bread: The reason we use three different types of bread is to achieve the desired texture. Sourdough and pumpernickel hold their shape and provide structure, while the baguette softens easily. Don't be afraid to experiment with other hearty, dense bread types.