Go to the Recipe: Perfect Sausage Stuffing
Do you bake the stuffing at 375 as well?
350°f low fan for 30 minutes.
The recipe makes no mention of when to add the garlic, sage, and thyme. 🤷
Add the garlic with the onions, and when you remove the mix from the pan and place it in the bowl with the sausage, add the thyme and sage and give it a mix. Thanks for flagging that we will update the text shortly.
How would you convert this to a 9x13 pyrex? Double it?
I would say you would be pretty close if you go up by 25-50%
Thanks Nick! this recipe was a banger in the mouth!
I have Bragg Liquid Aminos in my pantry - is this an appropriate 1 for 1 substitute for Maggi?
The liquid aminos is made from palm or coconut nectar and can be a touch sweet. Maggi is more on the soy sauce side of things. Soy sauce and tamari are also liquid style aminos. But you can still do a 1:1 sub with this smaller amount. The liquid aminos are great to boost flavors and should be used to taste on an as needed basis.
Here in the colonies, we say "sausage in the mouth"
can this be made ahead at all?
Yes, we provide make-ahead instructions at the bottom of every recipe when applicable!
The stuffing can be made in advance through step 4, covered, and refrigerated for up to 1 week. Let sit at room temperature for at least 30 minutes before proceeding with baking instructions in step 5. Hope that helps!
Would it be possible to freeze the stuffing through step 4?
