Print

Classic Savory Sausage Stuffing

Close-up of a serving of amazing sausage stuffing, showing the moist interior and browned, herbed top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A dependable, herb-filled sausage stuffing recipe that bakes up moist inside with a crisp, golden top, perfect for your holiday table.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 cups dried bread cubes (about 1 standard loaf)
  • 1 1/2 cups chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it is browned. Drain off excess grease.
  3. Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  5. In a very large bowl, combine the dried bread cubes and the sausage mixture. Toss to distribute the sausage and seasonings evenly.
  6. In a separate bowl, whisk together the chicken broth and the lightly beaten eggs.
  7. Pour the broth and egg mixture over the bread mixture. Gently toss everything together until the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish. Press it down lightly.
  9. Bake for 40 to 50 minutes, or until the top is golden brown and the center is heated through.

Notes

  • For a make-ahead option, prepare the stuffing up to step 7, cover, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add 10 to 15 minutes to the baking time.
  • If you prefer a crispier top, uncover the dish for the last 15 minutes of baking.
  • To scale for a smaller meal, reduce all ingredients by half and bake in an 8×8 inch dish.

Nutrition

Find it online: https://miameal.com/sausage-stuffing-recipe-thanksgiving-side-dish/