Canadian Sausage Stuffing Recipe


  • 5 cups Cubed Stale Bread, crusts removed
  • 1/3 lb Bacon, cut into matchstick-sized lardons
  • 1 tbsp Olive Oil
  • 1 lb Sweet Italian Sausage, casings removed
  • 1/2 lb Chicken Livers, partially frozen
  • 3 tbsp Butter
  • 4 Shallots, chopped
  • 1 Medium Leek, rinsed, halved & thinly sliced
  • 2 Large Celery Stalks, thinly sliced
  • 1 Garlic Clove, thinly sliced
  • 1 tbsp Finely Chopped Fresh Sage
  • 1 tbsp Finely Chopped Fresh Rosemary
  • 1 cup White Wine
  • 1 cup Chicken Broth
  • 1 tsp Kosher Salt
  • Freshly Ground Black Pepper


  • Preheat oven to 275
  • Slice bread, remove crusts, bake for 15 minutes
  • Heat a cast iron skillet over medium heat
  • Add bacon lardons to the skillet and sauté until crispy, transfer the bacon to a separate dish and set aside
  • Add olive oil, Italian sausage and chicken livers to the skillet, breaking up the sausage into smaller pieces as it cooks
  • Sauté, stirring frequently until the sausage is browned, remove sausage and liver from the pan and set aside
  • Add butter, shallots, leek & celery to the skillet and sauté, stirring occasionally until softened, around 8 minutes
  • Add garlic to the skillet and sauté for another minute, stirring to combine
  • Add wine to the skillet, scraping the pan to deglaze while wine reduces
  • When the wine is almost completely reduced, add chicken broth, sage, rosemary, salt and pepper to the skillet and bring to a gentle boil
  • Once the broth comes to a gentle boil, remove skillet from the heat and set aside to cool
  • Preheat oven to 325
  • When the oven is ready, combine the vegetables and broth, meat and bread all together in a large mixing bowl, tossing thoroughly to combine
  • Transfer the stuffing to a generously buttered 2 quart casserole dish
  • Cover with tinfoil and bake at 325 for 30 minutes, then bake uncovered for 30 minutes more

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.