Article by; Chef Joshua Houghton
-Medium Sized Sauce pot or saute pan with high sides
– Rubber Spatula/Wooden Spoon
-Measuring Cups and Spoons
-Medium To Large Sized Mixing Bowl
-2 Baking Sheet tray
-1 pound Ground Pork
-1 pound Ground Beef (90/10 preferred)
-1 Cup Whole Milk
-2 Cups Vegetable/Chicken Broth
-1 Package Stuffing Mix, Plain Cubes Preferred
– 2 Tbsp Fresh Thyme
-1⁄2 cup Celery
-1⁄2 cup Onions
– 4 Tbsp Butter
– 2 eggs
Optional additions – 2 Cups Dried Cranberries, 1 Cup Pumpkin Seeds, 1⁄2 Cup Sage, 1⁄2 Cup
Start by finely dicing the celery and onions to your preference. If you like a chunkier texture, go
for a larger dice.
In a pan, melt 2 tablespoons of butter and add the celery and onions. Sauté them over medium
heat for 3-5 minutes until they become tender and translucent. Remove them from the pan and
turn up the heat to high. Now, add the ground beef and pork, breaking them up to create a
crumble. Allow one side to sear for at least 4 minutes, creating a rich, dark brown crust for
added flavor. Once the initial side is cooked, continue to break up the meat in the pan and cook
it about 90% of the way through.
Although the original recipe doesn’t call for it, a modern twist involves deglazing the pan with
half a cup of your favorite cooking white wine or sweet vermouth. Allow the wine to cook for 1
minute then reintroduce the cooked onion/celery mixture and the stock of your choice. Add
herbs and let it simmer for 10 minutes. In a separate dish, crack the eggs into the milk and
whisk together. Slowly add this mixture into the meat and stir constantly to ensure it
incorporates without scrambling the eggs. Finally, add the remaining butter to the pan and mix
thoroughly. Once all butter is melted, pour the mixture into a bowl and add the stuffing mix. Mix
together until the stuffing is moist all the way through. If you need any additional liquid a little
water will do.
There are two ways to finish preparing this stuffing:
Stuffing the Bird (Traditional): To ensure a moist, fluffy, and delicious result, cool the
stuffing first for at least 4 hours, then stuff the bird and place in a 350 degree oven,
allowing both cool items to heat together. This method maximizes flavor with additional
fat and juices from the turkey or bird. Ensure the stuffing reaches an internal temperature
of 165 degrees F.
Baking on a Tray (Modern): This is a quicker way to finish the stuffing, offering versatility.
You can either use the stuffing warm right after making it or cool it and reheat it for
serving. Spread on the tray evenly and place in a 350 degree oven for 15-20 minutes.
You will get some nice crispy brown edges around the side with this method, the texture
contrast will be a welcomed addition to this dish.
I first discovered this recipe in my youth while assisting with holiday preparations at home. The
recipe was my grandmother and has been passed down through at least two other generations.
Although not inherently German, the fact that they were all born and raised in Germany adds an
interesting historical layer to this recipe. As I grew older, I began learning and cooking it with my
grandmother for Thanksgiving and other special occasions. Over time, as I pursued a career in
cooking and became a chef, I made various additions and modifications to the recipe to make it
enjoyable year-round for myself and my clients.
Pictured below is the Sausage Stuffing Recipe with delightful additions of dried cranberries and
fresh sage. These bold and flavorful additions cut through the richness of the stuffing, making
the dish even more inviting and unforgettable.
● Stuffed Mushrooms
● Stuffed Chicken Capon
● Breakfast Stuffing “Patties”
For stuffed mushrooms, mix in additional eggs and breadcrumbs once the stuffing cools. You
can also add some cheese, such as goat cheese. Stuff this modified mixture into small white
mushroom caps and bake for 10 minutes at 350 degrees.
Alternatively, pound chicken breasts with this modified stuffing and bake for 15-20 minutes until
the stuffing reaches an internal temperature of 165 degrees F. Top with chicken or turkey gravy
or fresh jam and enjoy.
Lastly, form the stuffing mixture into pucks or patties, similar to crab cakes or sausage patties.
Chill them in the fridge to firm up and then pan-sear in a little oil over medium heat until both
sides are nicely browned (3-4 minutes per side). Serve with cranberry sauce or your preferred