The Proper Internal Temperature For Sausage Stuffing

Ah, the sizzle of a perfectly seared steak, the juicy tenderness of a succulent chicken breast, or the mouthwatering aroma of a slow-roasted pork shoulder – there’s nothing quite like the satisfaction of a well-cooked piece of meat.

But as any seasoned chef will tell you, achieving that perfect balance of flavor, texture, and safety is all about cooking meat to the correct internal temperature. Like any other meat, sausage stuffing has to be cooked to the proper temperature in order to be both delicious and safe to eat.

What Is The Right Internal Temperature For Sausage Stuffing?

The right internal temperature for sausage stuffing is 165°F (73.9°C). The temperature should be taken with a food thermometer in the thickest part of the meat. It is important to note that the temperature should be taken in the center of the meat, not the edges.

How To Cook Sausage Stuffing To The Right Internal Temperature

The best way to ensure that sausage stuffing is cooked to the right internal temperature is to use a thermometer. However, a typical method would be to cook it at a temperature of 350°F (176.7°C) for 65-75 minutes.

It is also important to keep in mind that the internal temperature of sausage stuffing will continue to rise after it is removed from the heat source. Therefore, it is important to remove the sausage stuffing from the heat source when the thermometer reads 165°F (73.9°C). This will ensure that the sausage stuffing is cooked to the right internal temperature.

Why Is Internal Temperature Important?

Cooking food to the right internal temperature is essential for food safety. Bacteria can cause foodborne illness when food is not cooked to the right temperature.

Sausage Stuffing is particularly susceptible to foodborne illness because it can contain higher levels of bacteria than other meats. Therefore, it is important to ensure that sausage stuffing is cooked to the right internal temperature in order to avoid foodborne illness.

When Cooking Sausage Stuffing, It Is Important To Keep The Following Tips In Mind:

1. Sausage stuffing is best made with pork sausage, but you can also use turkey sausage.
2. Be sure to cook the sausage before adding it to the stuffing mix.
3. To add more flavor to your sausage stuffing, try adding some chopped onions and/or garlic to the mix.
4. Sage is a classic seasoning for sausage stuffing, but feel free to experiment with other herbs and spices as well.
5. For a richer flavor, substitute some of the bread crumbs in the stuffing mix with chopped nuts.
6. If you want a bit of a crunch in your stuffing, try adding some chopped celery to the mix.
7. Don’t stuff the sausage stuffing too tightly into the turkey or it may not cook properly.
8. Any leftovers can be reheated in a 350 degree oven for about 15-20 minutes.

Sausage Stuffing Recipes

Recipe 1. Herbed Sausage Stuffing
Ingredients:
1 pound hot bulk Italian sausage
1/2 cup (1 stick) unsalted butter
2 cups chopped yellow onion
2 cups chopped celery
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh sage leaves
1 cup dry white wine
2 tablespoons all-purpose flour
8 cups 1-inch cubed day-old white bread
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 cup (4 ounces) grated Parmesan cheese
1 cup chopped fresh flat-leaf parsley

Preparation:
1. Cook sausage, butter, onion, celery, rosemary, thyme and sage in heavy large skillet over medium-high heat until sausage is no longer pink, about 8 minutes. Add wine and flour and cook until mixture thickens, about 2 minutes. Transfer to large bowl.
2. Add bread cubes, cream, salt, pepper, eggs, Parmesan and parsley and toss to blend.
3. Butter 13x9x2-inch glass baking dish. Spoon stuffing into dish. Bake until stuffing is hot and beginning to brown on top, about 30 minutes.

Recipe 2. Sausage Stuffing with Apples and Pecans
Ingredients:
1 pound hot bulk Italian sausage
1/2 cup (1 stick) unsalted butter
2 cups chopped yellow onion
2 cups chopped celery
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh sage leaves
1 cup dry white wine
2 tablespoons all-purpose flour
8 cups 1-inch cubed day-old white bread
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 cup (4 ounces) grated Parmesan cheese
1 cup chopped fresh flat-leaf parsley
2 cups peeled and cubed Granny Smith apples
1 cup chopped pecans

Preparation:
1. Cook sausage, butter, onion, celery, rosemary, thyme and sage in heavy large skillet over medium-high heat until sausage is no longer pink, about 8 minutes. Add wine and flour and cook until mixture thickens, about 2 minutes. Transfer to large bowl.
2. Add bread cubes, cream, salt, pepper, eggs, Parmesan and parsley and toss to blend.
3. Butter 13x9x2-inch glass baking dish. Spoon stuffing into dish. Bake until stuffing is hot and beginning to brown on top, about 30 minutes.
4. Add apples and pecans to stuffing and toss to blend.

Sources

1. Food Safety | Food Safety and Inspection Service. (n.d.). https://www.fsis.usda.gov/food-safety.