The holidays come with a number of traditional comfort foods. In my home the staples include : turkey, cranberry sauce, mashed potatoes, sweet potatoes, pumpkin pie and stuffing. We always have to have those items on the table in some form, so over the years I’ve become quite the expert at making them perfect. Now, I don’t meat to toot my own horn here, but my maple sausage stuffing? The best. The bestiest best best best.
Why My Maple Sausage Stuffing is the ULTIMATE Holiday Stuffing
I created this recipe for maple sausage stuffing after reading and trying a bunch of different recipes, and then ultimately coming to terms with the fact that I just wanted it all. I wanted the chestnut stuffing, and the dried fruit stuffing, and the sausage stuffing, and the mushroom and caramelized onion stuffing.
I wanted all of the stuffings into one bite and then more on top of that. So it took me years, but I have perfected this maple sausage stuffing recipe and now I’m ready to share it with the world.
Yes, there are quite a few steps. Yes, there are a lot of ingredients. But yes, you will quickly become the official maple sausage stuffing chef in your family tree. You’re welcome.
I’m not going to ramble any more than I have to about this maple sausage stuffing. Make it, eat it, love it.
What’s in your holiday stuffing? Have you tried this amazing maple sausage stuffing?
The Best Holiday Stuffing with Maple Sausage, Caramelized Onions, Pears, Nuts & Dried Fruit
Additional Cooked Fillings
- 2 tbsp vegetable oil divided
- 2 tbsp butter divided
- 1 cup celery diced
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- 2 teaspoons minced fresh sage
- 325 g package of maple pork breakfast sausages casings removed
- 2 pears peeled and diced
- 1 tbsp brown sugar
- 1 1/4 cup whole milk
- 1 1/4 cup low-sodium chicken broth
- 3 tablespoons unsalted butter melted
- 3 large eggs and 1 yolk beaten to blend
- 1 lb cranberry foccacia
- 1/2 cup pralines pecans diced into small pieces
- 1/4 cup of dried cherries
- 2 tbsp candied ginger finely minced
- 1/4 cup air-packed chestnuts diced
- 1 pinch salt and pepper pinch of each
- Preheat a pan with butter and olive oil over medium- low heat. Add in the onions and allow to cook slowly, stirring every so often until they soften, turn translucent and begin to caramelize in colour- about 45 minutes.
- Once they begin to look caramelized, add in the brown sugar and balsamic and season with salt and pepper to taste. Set aside.
Additional Cooked Fillings
- Heat a tablespoon each of butter and oil over medium high heat in a large skillet. Add in the celery and mushrooms and sauté until golden and softened, about 3-4 minutes. Add in the garlic and sage and stir until fragrant, about another 30 seconds. Transfer to a large bowl.
- Return the skillet to the burner over medium high heat and add in the sausages. Break into small bite-size pieces and sauté until browned. Transfer to the bowl with the celery.
- Add in an additional tablespoon each of butter and oil, along with the pears and brown sugar. Saute until slightly softened and coated in the caramel, about 3 minutes. Transfer to the bowl. All of this can be made 1 day ahead and stored separately in the fridge (the mushrooms and celery together, and the sausage and pears together).
- Preheat oven to 350 F and grease a large 15 inch glass baking dish.
- Whisk together the milk, stock, butter, and eggs. Add in the bread and mix until well coated. Add in all of the cooked celery, mushrooms, pears and sausage, caramelized onions, as well as the nuts, dried fruit and ginger. Season with a pinch each of salt and pepper.
- Bake uncovered for 45 minutes until well set and browned. This can be made a few hours ahead of time if needed and then reheated at 350 F for 20 minutes.
Updated on May 21st, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.