Sausage Ham Stuffing with Crispy Bread Cubes
A savory, meat-laden bread stuffing combining pork sausage, bacon, and ham with sauteed onion and celery, bound with butter-enriched chicken stock. The bread absorbs the flavorful liquid while baking until the top crisps golden. Perfect for holiday tables and special dinners, this version skips delicate herbs in favor of hearty pork elements and poultry seasoning, making it a robust, stick-to-your-ribs side that feeds a crowd.
Ingredients
- 1 French bread, cubed
- ½ cup unsalted butter
- 1 pound pork sausageturkey sausage1:1poultry
milder flavor
- 1 cup bacon, chopped
- 1 cup cooked ham, diced
- ½ yellow onion, diced
- 1 stalk celery, diced
- 1 ½ cup chicken stock
- 1 ½ tablespoon poultry seasoning
- 3 tablespoon vegetable oil
- ½ cup fresh parsley, chopped
- salt(optional)
- ground black pepper(optional)
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Cook bacon in a deep frying pan over medium-low heat until fat releases, about 5 minutes.
- 3
Add sausage and ham, breaking up pieces with a spatula. Season with poultry seasoning and cook until sausage is cooked through, 6-7 minutes. Transfer to a large bowl.
- 4
In the same pan, heat vegetable oil over medium-low heat. Add onion and celery, stirring until soft.
- 5
Pour in chicken stock and bring to a boil. Stir in butter until melted. Add bread and season with salt and pepper.
- 6
Stir in the cooked sausage mixture until well combined.
- 7
Transfer to a 9x13-inch or 11-inch round baking dish.
- 8
Bake uncovered for 20-25 minutes until golden brown and crisp on top.
- 9
Let stand 10 minutes. Top with fresh parsley and serve.
Tips
Cube bread a day ahead and let sit out to dry slightly so it absorbs broth without becoming mushy.
Brown the sausage fully before mixing so the casserole cooks evenly and meat is not underdone.
For extra crisp top, increase oven temp to 375F for final 5 minutes if needed.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 15-20 minutes.
Assemble in baking dish up to 24 hours ahead. Bake when ready, adding 5-10 minutes if starting cold.
Serve warm as a side dish alongside turkey, chicken, or roasted vegetables at holiday meals.
Common Mistakes
Do not skip drying the bread cubes to avoid a soggy casserole.
Do not undercook the sausage in step 3 to avoid food safety issues.
Do not overbake past 25 minutes to avoid a dry, hard top.
Substitutions
milder flavor
FAQ
Can I make this without ham?
Yes, increase sausage to 1.5 pounds or use additional bacon. The stuffing will taste less complex but still be savory and satisfying.
What if my stuffing is too dry?
Add more chicken stock in 1/4 cup increments before baking. Alternatively, cover the baking dish with foil for the first 15 minutes of baking.
How long can I keep baked stuffing?
Cover leftovers and refrigerate up to 3 days. Reheat gently covered at 350F for 15-20 minutes. Do not freeze after baking due to texture breakdown.