Beef Summer Sausage Stuffing

This Thanksgiving Day, dress up your stuffing with a little summer sausage. Our Hickory Farms Signature Beef Summer Sausage updates this classic dish in a deliciously hearty way. It’s time to make summer sausage a Thanksgiving Day tradition with this flavorful Beef Summer Sausage Stuffing recipe.

beef summer sausage stuffing

Don’t forget, dressing can be made one day ahead. A little advanced prep is an easy way to ensure your Thanksgiving Day feast will be a success.

Beef Summer Sausage Stuffing

Ingredients:

  • 1 10 oz. Hickory Farms Signature Beef Summer Sausage
  • 1 1/2 sticks unsalted butter (+ 1 more for baking dish)
  • 1 lb day-old white bread, cut into pieces (about 10 cups)
  • 2 1/2 cups chopped yellow onions
  • 1 1/2 cups slices celery (¼ inch)
  • 2 large eggs
  • 2 1/2 cups low-sodium chicken broth, divided
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Directions:

  1. Preheat oven to 250°F
  2. Butter a 13x9x2 baking dish and set aside
  3. Scatter bread in a single layer on a rimmed baking sheet
  4. Bake, stirring occasionally, until dried out, about 1 hour
  5. Let cool; transfer to a very large bowl
  6. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery
  7. Stir often until just beginning to brown, about 10 minutes
  8. Add to bowl with bread; stir in herbs, salt, and pepper
  9. Drizzle in 1 1/4 cups broth and toss gently (Let cool)
  10. Preheat oven to 350°F
  11. Whisk 1 1/4 cups broth and eggs in a small bowl
  12. Add to bread mixture; fold gently until thoroughly combined
  13. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes
  14. Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes)

Recipe adapted from Epicurious

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