Sausage and Ground Beef Stuffing
A hearty stuffing made with both sausage meat and ground beef, sauteed onions and celery, and Arnold's stuffing bread cubes baked until the top is golden and crispy. A family recipe that works just as well alongside a roast chicken or pork loin as it does at Thanksgiving.
Ingredients
- 4 tbsp unsalted butter
- 1 large onion diced
- 1 and 1/2 cups celery diced
- 1 tsp ground sage
- 1 tsp dried thyme
- 2 to 2 and 1/2 cups chicken broth plus an extra 1/2 cup for baking
- 1 bag Arnold's stuffing bread cubes
- 1 and 1/2 lbs sausage meat
- 1 and 1/2 lbs 80/20 ground beef
- Olive oil
- Salt and pepper to taste
Instructions
- Cook the onions and celery. Add the butter to a hot stainless steel or cast iron skillet over medium heat. Add the diced onion and celery, season with salt and pepper, and cook until soft and translucent, about 8 to 10 minutes. Transfer to a large mixing bowl.
- Brown the sausage. In the same pan, cook the sausage meat over medium-high heat, breaking it up as it cooks, until browned and cooked through. Transfer to the mixing bowl. Deglaze the pan with a splash of chicken broth, scraping up all the browned bits from the bottom, and add everything to the mixing bowl.
- Brown the ground beef. Add a little olive oil to the same pan if needed and cook the ground beef over medium-high heat, breaking it up as it cooks, until browned. Transfer to the mixing bowl. Deglaze the pan again with chicken broth and add the scrapings and liquid to the bowl.
- Combine. Add the bag of stuffing bread cubes to the mixing bowl. Distribute the sage and thyme around the bowl and stir everything together gently.
- Add the broth. Pour 1 and 3/4 to 2 cups of chicken broth around the bowl and stir gently until the bread has absorbed the liquid and everything is evenly combined. The stuffing should feel moist when pressed together but not wet. Add more broth a little at a time if it seems dry.
- Taste and season. Taste the mixture and add salt, pepper, and any additional seasoning you want. This is your last chance to adjust before it goes in the oven.
- Bake. Transfer the stuffing to a 9x13 inch baking dish or larger and spread it out evenly without packing it down hard. Bake at 350°F for 30 minutes, or until the top has browned and the stuffing is heated through. About halfway through baking, drizzle an additional half cup of chicken broth over the top using a squirt bottle or turkey baster to keep the inside moist while the top crisps up.
Video
Notes
What to Serve With This Stuffing
This stuffing is built for a big meal. It belongs on the table alongside:- Roast turkey with a good pan gravy
- Turkey brine if you're doing a proper Thanksgiving bird
- Roast chicken or pork loin any other time of year
- Mashed potatoes and green beans to round out the plate
- Cranberry sauce, which cuts through the richness of the meat perfectly