farce maison saucisse savoureuse

This sausage stuffing has long been a holiday favorite in my family, bringing warmth and comfort to the table with its perfect balance of savory sausage, tender vegetables, and sweet apples. The combination of fresh breakfast sausage and dayold bread creates a texture that is both hearty and moist, making it ideal for Thanksgiving, Christmas, or any family gathering where you want a crowd pleasing side dish.

I first tried this recipe at a family Thanksgiving dinner and was amazed at how quickly it disappeared from the serving dish. Now it’s always requested whenever we get together.

Ingredients

• Fresh breakfast sausage: This is the star of the dish providing rich, savory flavor look for quality pork sausage without too many fillers
• Dayold white bread cubes: Using stale bread is essential to soak up the flavorful broth without falling apart if you can’t find dayold bread, lightly toast fresh bread cubes in the oven
• Large onion: Adds sweetness and depth a firm, fresh onion will caramelize beautifully when cooked
• Celery ribs: Contributes a subtle crunch and aromatic freshness choose crisp, bright stalks
• Honeycrisp apples: These apples add just the right touch of tartness and sweetness look for firm apples without bruises
• Garlic cloves: Freshly minced garlic provides a sharp, aromatic bite
• Unsalted butter: Used to sauté the vegetables unsalted allows you to control salt levels
• Chicken broth: The savory base that moistens the bread homemade or low sodium store bought works best
• Chicken bouillon powder: Enhances the broth’s flavor pick a high quality brand without too many additives
• Poultry seasoning: A classic blend that brings a warm, herby note
• Rubbed sage, dried thyme: These dried herbs add earthy, woodsy flavors important for stuffing
• Salt and freshly ground black pepper: To season and balance the taste
• Large eggs: Lightly beaten eggs help bind the mixture for perfect texture

Instructions

Prepare the Ingredients:

Begin by making sure your bread cubes are thoroughly dried either by leaving them out overnight or toasting them briefly at low heat in the oven. Chop your onions and celery into small dice so they cook evenly. Peel, core, and dice the Honeycrisp apples for uniform cooking. Mince the garlic finely. Beat the eggs lightly in a small bowl.

Brown the Sausage:

Place a large skillet over medium heat and add the fresh breakfast sausage. Use a spatula to break it into small pieces as it cooks. Continue cooking until the sausage is fully browned and cooked through. Transfer the cooked sausage into a large mixing bowl but keep the fat rendered in the skillet.

Sauté the Vegetables and Apples:

Add the unsalted butter to the skillet with the reserved sausage drippings. Gently cook the diced onions, celery, and apples for six to eight minutes until they soften and become fragrant. Stir in the minced garlic and continue cooking for another one to two minutes, taking care not to brown the garlic as it can turn bitter.

Combine and Season:

Transfer the sautéed mixture to the bowl with the sausage. Sprinkle the poultry seasoning, rubbed sage, thyme, salt, and freshly ground black pepper over the contents. Add the bread cubes and toss gently until everything is mixed evenly. Dissolve the chicken bouillon powder in the chicken broth and pour it slowly over the bowl to moisten the mixture. Let the bread absorb the liquid for about five minutes. After this resting time, fold the beaten eggs into the stuffing gently until everything is combined and moist.

Bake the Stuffing:

Preheat your oven to 175 Celsius. Grease a large casserole dish, about nine by thirteen inches in size. Spread the stuffing mixture evenly into the dish and cover it with foil. Bake covered for thirty minutes. Then remove the foil and continue baking for an additional fifteen to twenty minutes to allow the top to turn golden and develop a slight crispness.

Rest and Serve:

Let the stuffing rest for at least ten minutes after removing from the oven. This gives the flavors time to meld and helps make serving easier and cleaner. Garnish with fresh herbs if you wish for an added touch of color and aroma.

My favorite ingredient has to be the Honeycrisp apples. Their crisp texture and natural sweetness add a bright contrast to the savory sausage and herbs. I remember the first time my aunt served this dish at Thanksgiving; the smell wafting through the house was unforgettable and instantly made everyone hungry. It quickly became a coveted family recipe that we now pass on every year.

Storage Tips

Store any leftover stuffing in an airtight container in the fridge for up to three days. To refresh, sprinkle a little broth on top before reheating covered in the oven to keep it moist. You can also freeze cooled stuffing in freezer safe containers for up to one month. Defrost in the fridge overnight and bake covered with a splash of broth before serving for best texture.

Ingredient Substitutions

If you want a meatier or spicier twist, substitute breakfast sausage with Italian sausage, mild or spicy, which brings fennel and garlic notes. Instead of white bread cubes, sourdough adds tang and texture while multigrain breads offer a hearty, rustic flavor. For a fruit variation, ripe pears can replace apples to lend a more delicate, sweet flavor and softer texture.

Serving Suggestions

This stuffing pairs perfectly with roasted turkey, baked ham, or even grilled chicken. For extra flair, toss in toasted pecans or dried cranberries to introduce texture and bursts of sweetness. Serve alongside fresh green beans or a bright citrus salad to balance the richness. A glass of lightly chilled Riesling or sparkling apple cider complements the sweet and savory layers of the stuffing very well.

This sausage stuffing is a comforting, crowd pleasing side that pairs beautifully with holiday mains. Serve warm and enjoy the blend of savory sausage and sweet apples.

Common Recipe Questions

→ Comment éviter que la farce soit trop humide ?

Assurez-vous de bien sécher les cubes de pain avant utilisation et ajoutez le bouillon progressivement pour garder la farce moelleuse sans excès d'humidité.

→ Puis-je préparer la farce à l'avance ?

Oui, préparez-la la veille, conservez-la au frais puis enfournez-la juste avant le repas pour préserver les saveurs.

→ Quel type de pain convient le mieux ?

Le pain blanc rassis est idéal, mais le pain au levain ou aux grains multiples apporte une texture et un goût intéressants.

→ Comment obtenir une croûte croustillante ?

Couvrez la farce pendant la première partie de la cuisson, puis découvrez-la pour les 15 dernières minutes pour un dessus doré et croustillant.

→ Peut-on varier les saucisses ?

Oui, les saucisses italiennes douces ou épicées ajoutent des nuances de saveurs, notamment avec des notes d'ail ou de fenouil.