Swiss and Sausage Stuffing Recipe

I teamed up with the Wisconsin Milk Marketing Board and EatWisconsinCheese.com to bring you this Swiss and Sausage Stuffing Recipe! I’ve been compensated for my time. All opinions are mine alone.

A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.

You may be wondering, as I was, if it was possible to improve Sausage Stuffing.

After all, what could be better than butter-soaked-yet-crispy cubes of bread mixed with savory crumbled pork?

A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.

The answer is, of course, YES.

And it lies in the heart of America’s Dairyland: WISCONSIN CHEESE.

It makes everything better.

But first…

Bread Cubes

We love and celebrate Homemade Everything around here, but for Thanksgiving, let’s take some time off. We have a lot to cook. It’s okay to take a shortcut named: Bread cubes.

Now, in my Classic Stuffing, I cube bread by hand and dry it on the counter. But, the pieces are much larger to match the veggies so it’s manageable.

A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.

This time, I opted to go with store-bought dried bread cubes. You could absolutely cut bread and dry it yourself, but you need to cut the cubes small. 1/4-inch by 1/4-inch max so the size coordinates with the crumbled sausage.

Sounds like a lot of work to me. Moving on.

A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.

More Cheese, Please

Two cheeses, even. Wisconsin swiss cheese for it’s lovely nutty flavor and Wisconsin monterey jack cheese for s-t-r-e-t-c-h.

Taking Ina Garten’s timeless advice, food should look like what’s in it. So if cheese is in my stuffing, I want to see it.

In conclusion – MAKE THIS! Try this stuffing. You are absolutely going to love it!

A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.

Be sure to follow Wisconsin Cheese on Instagram, Facebook, Twitter, and Pinterest! And, find even more inspiration over at WisconsinCheeseTalk.com.

Save this Swiss and Sausage Stuffing to your “Side Dishes” Pinterest board!

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Swiss and Sausage Stuffing Recipe

Yield: 10 servings

Prep Time: 20 min

Cook Time: 50 min

Total Time: 10 hour 10 min

A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.

Ingredients:

  • 1/2 cup (1 stick) butter plus more for buttering dish
  • 1 pound ground pork sausage
  • 1 large onion, finely chopped
  • 4 stalks celery, quartered lengthwise and chopped
  • 3 eggs
  • 2 cups low-sodium chicken broth
  • Salt and freshly ground black pepper
  • 1/2 cup minced fresh parsley
  • 1 teaspoon minced fresh sage or 1/2 teaspoon dried
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried
  • 1/2 teaspoon fennel seeds
  • 1 (12 ounce) bag dried bread cubes
  • 8 ounces shredded Wisconsin swiss cheese
  • 4 ounces shredded Wisconsin monterey jack cheese

Directions:

  1. Adjust oven rack to middle position and preheat oven to 400 degrees. Coat a 9-inch by 13-inch baking dish with butter.
  2. In large skillet over medium-high heat, cook pork until browned and cooked through, about 5 minutes. Transfer to bowl and wipe out pan with paper towels.
  3. Over medium-high heat, melt butter until foaming. Stir in onion and celery and cook until translucent, about 7 to 8 minutes.
  4. Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
  5. To skillet, stir in parsley, sage, and thyme until fragrant, about 30 seconds. Transfer to bowl with eggs and toss to combine.
  6. Add bread cubes, sausage, and cheeses and stir until uniformly combined. Pour into prepared baking dish.
  7. Cover tightly with foil and bake 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer.
Adapted from my Classic Oven Baked Bread Stuffing which is adapted from The America's Test Kitchen Best-Ever Side Dishes (2014 special edition magazine).
A classic Sausage Stuffing Recipe updated with lots of fresh herbs and plenty of Wisconsin cheese! This will be your new favorite side dish at Thanksgiving.

Products Featured in this Recipe:

(may include affiliate links)

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4 comments

  1. Love the classic but with all that cheese it looks delicious! Yum, Happy Thanksgiving!

  2. Served this for breakfast on Thanksgiving morning and my fiancee and I both loved it!

    Thanks for posting Meggan! Looking forward to more recipes! 

    • Thank you so much, Seth! What a great idea for a Thanksgiving breakfast. :) I appreciate your support! Take care.

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