The Perfect Sausage Stuffing | Braum's

The Perfect Sausage Stuffing


  • 16 oz. Braum’s buttermilk bread 1 Tbsp. olive oil
  • 1 lb. Braum’s pork sausage
  • 1⁄2 cup Braum’s
  • unsalted butter
  • 2 cups onions, diced
  • 1 cup celery, diced
  • 1 cup apples, diced
  • 2 Tbsp. garlic, minced
  • 2 Tbsp. fresh sage, chopped
  • 1 Tbsp. fresh thyme
  • 2 large Braum’s eggs, lightly beaten 1 tsp. kosher salt
  • 1⁄2 tsp. ground black pepper
  • 2 1⁄2 cups low sodium chicken broth 1⁄2 cup dried cranberries


  1. Cut the bread into 1⁄2-inch cubes and toast in the oven at 230°F for 30-60 minutes. Stir halfway through. Remove from the oven and let cool for 15-20 minutes.
  2. Spray a 9×13 inch baking pan with oil or non-stick spray and set aside.
  3. In a large skillet, heat the olive oil over medium-high heat and add the sausage. Crumble and stir until browned then remove the sausage from the pan and transfer to a plate. Keep the fat from the sausage in the pan.
  4. Reduce the heat to medium, add the butter to the skillet, and melt. Add the onions, celery and apples and cook for 5 minutes. Add the garlic, sage and thyme and cook for 1 minute. Remove the skillet from the heat and set aside.
  5. In a large bowl, whisk together the eggs, salt and pepper. While whisking, add the chicken broth and continue whisking until it’s well mixed. Set aside.
  6. In a large bowl, toss the bread with the sausage and onion mixture (including all of the butter) and cranberries. Pour the egg mixture over it and stir well until the bread is evenly coated.
  7. Transfer stuffing to the prepared pan, spreading evenly, and gently press it into the pan. Cover with aluminum foil and chill in the fridge for at least 1 hour, preferably overnight.
  8. Preheat the oven to 350°F and bake the stuffing covered for 30 minutes. Remove the foil, turn up the heat to 400°F and bake for 15-20 minutes until golden.
  9. Remove from the oven and let cool for 5-10 minutes. Serve on your favorite holiday dish and sprinkle with thyme.