This dish is a great way to serve the stuffing that doesn’t fit in the bird. Make the stuffing the star of the show with this Bacon Wrapped Sage & Sausage Stuffing recipe.
My mom makes the best stuffing in the world. Although, I’m sure I’m not the only one who thinks that. So let me start by saying, you can use any stuffing you want for this recipe (as long as it goes well with bacon – but then again – what wouldn’t taste good wrapped in bacon?).
When I think of turkey, I think of sausage stuffing. I wouldn’t dare stuff a bird with anything else! Anyone who’s had it, has asked for the recipe and added it to their holiday spread. So without further adieu, feast your eyes on an amazing way to serve stuffing.
To get the look, start by lining a good quality, non stick loaf pan with strips of bacon.
If you use a pan that might not be as non stick as it used to be or you’re not sure of the quality, spray it with some cooking spray to be extra careful If it sticks, it could be hard to get out of the pan.
My pan is super non stick and it came right out. I used 12 strips of bacon, but you may need more or less depending on the brand. Also, if you have very thin bacon, you might want to double it. My bacon wasn’t paper thin (see the photo below) so I didn’t need to add another layer.
For the stuffing, start by fully cooking the sausage meat.
remove from the pan and set aside. Cook the butter, onions and celery in butter until soft.
Add chopped, sage, pepper, thyme, bay seasoning (if you have it) and the large breadcrumbs (they don’t sell stuffing cubes here so I couldn’t say for sure the amount of stuffing cubes you would use. Although, I’d suspect it wouldn’t be much different). I don’t add salt because the sausage can be salty as well as the bacon.
Add chicken stock & the cooked sausage meat. Mix well until absorbed. Add the stuffing mixture to the bacon lined pan and bake for 40 -45 minutes.
Turn it onto a serving dish and try not to pick on it before serving! Good luck with that!
love this twist on stuffing with the sausage meat. It gives it a nice heartiness and the bacon makes it so special, you’ll want to make it all year round.
This recipe comes out so special, it will make a beautiful center piece on your table that will share the spotlight with the turkey at holiday dinners.
This recipe was originally posted in 2014, but published again in 2017 to include step by step directions and nutritional information.
Update: There has been some question on the amount of stuffing cubes the recipe called for. As they don’t sell stuffing cubes here and I used large, stale bread crumbs (as pictured). I have changed the recipe to reflect only the ingredients that have been tested.
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Bacon Wrapped Sage & Sausage Stuffing
This recipe is not just for holiday dinners, it's so good you'll be eating this all year round.
- 2 tablespoons olive oil
- 3 tablespoons butter
- 2 celery stalks diced
- 1 large onion chopped
- 1 lb sausage meat of your choice I use a plain sausage opposed to Italian
- a small handful of fresh sage finely chopped
- 1 teaspoon bells seasoning optional
- 1/2 teaspoon chopped fresh thyme
- 1 cup large stale bread crumbs
- 1 1/2 - 2 cups chicken stock
- 1 large egg
- 12-24 strips of bacon
preheat the oven to 400/200c
line a nonstick loaf pan with the about 12 strips of bacon until it is fully covered with no gaps (if the bacon is very thing you may need to do two layers). Set aside.
If your sausage is in casings, start by removing it. Cook the sausage in the olive oil on medium high heat in a large frying pan until brown and completely cooked.
remove from the pan and set aside.
Drain the grease from the pan, add the butter and cook the onion & celery until soft (being careful not to let it get too brown). If it starts getting too dry, you can add additional butter (one tablespoon at a time).
Add the sage, bells seasoning, thyme & pepper. Add the breadcrumbs, followed by the chicken stock starting with 1 1/3 and if it looks too dry, add a but more.
Set aside for 10 minutes and allow to cool.
Add the egg. Mix well until combined (you may have to knead it).
Add the mixture to the prepared pan.
Bake for 40-45 minutes. Turn onto a serving pan and serve (if the bacon did not crisp enough you can put it back into the pan and bake it a little longer).