There is something special about bringing wild game to the holiday table. Venison sausage adds a deep, savoury richness, turning classic Christmas stuffing into a dish worthy of the main event. The natural spices in the sausage blend beautifully with herbs, onions, celery, and apples, giving the stuffing a festive flavour that pairs perfectly with roasted turkey, goose, or ham. This version keeps the tradition of soft bread cubes while elevating them with the hearty character of venison. It is warm, rustic, and exactly what a winter feast should taste like.

A mild or breakfast-style venison sausage is the most versatile and traditional for stuffing, but any seasoned venison sausage you enjoy can work. If you want a bolder flavour, Italian venison sausage adds garlic, fennel, oregano, and sometimes a hint of heat. This works exceptionally well with mushrooms and apples. It creates a richer, more aromatic stuffing.

Ingredients:

• 1 lb venison sausage, casings removed (See Fresh Breakfast Venison Sausage Patties)
• 2 cups cheddar cheese, shredded
• 10 cups cubed bread (day-old works best)
• 1 large onion, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 1 medium apple, peeled and diced
• 1 cup mushrooms, chopped
• 1 tsp dried sage
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp black pepper
• ½ tsp salt
• ¼ cup butter
• 2 cups chicken or turkey broth
• 2 eggs, lightly beaten
• Fresh parsley for garnish

Directions:

1. Preheat your oven to 350°F. Grease a large casserole dish and set it aside.
2. Spread the cubed bread on a baking sheet and toast in the oven for 10 to 15 minutes until dry and lightly golden. Remove and let cool.
3. In a large skillet over medium heat, cook the venison sausage. Break it apart as it browns. Once fully cooked, transfer the sausage to a bowl, leaving a little fat in the skillet.
4. Add the butter to the skillet along with the onions, celery, mushrooms, and garlic. Cook until the vegetables soften and begin to caramelize.
5. Stir in the diced apple, sage, thyme, rosemary, salt, and black pepper. Cook for another 2 to 3 minutes to blend the flavours.
6. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and vegetable mixture. Toss gently to mix.
7. Add the broth a little at a time until the stuffing is moistened but not soggy. You may not need all the broth, depending on the bread.
8. Stir in the beaten eggs until evenly distributed.
9. Transfer the stuffing into the prepared casserole dish. Cover with foil and bake for 30 minutes.
10. Remove the foil and bake another 10 to 15 minutes, or until the top is lightly crisp and golden.
11. Let rest for 5 minutes, garnish with fresh parsley, and serve warm alongside your Christmas feast.