Classic Sausage Stuffing
A savory and hearty sausage stuffing with herbs, bread, and vegetables.
20 mins
Prep Time
45 mins
Cook Time
6
Servings
Ingredients
- 1 lb Italian sausage (casings removed)
- 6 cups cubed day-old bread
- 1 large onion (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 2 cups chicken broth
- 2 eggs (beaten)
- 1/4 cup fresh parsley (chopped)
- 1 tbsp fresh sage (chopped)
- 1 tbsp fresh thyme (chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp unsalted butter (melted)
Nutrition Facts
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Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.
In a large skillet, cook the sausage over medium heat, breaking it into small pieces with a spoon, until browned and cooked through (about 8-10 minutes). Remove and set aside.
In the same skillet, add the diced onion and celery. Cook until softened (about 5 minutes). Add the minced garlic and cook for another minute.
In a large bowl, combine the cooked sausage, sautéed vegetables, bread cubes, parsley, sage, thyme, salt, and black pepper. Mix well.
Pour in the chicken broth and beaten eggs. Stir gently until the bread is evenly moistened.
Transfer the mixture to the prepared baking dish. Drizzle with melted butter. Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 15 minutes, or until the top is golden brown and crispy.
Chef's Tips
- Bread Choice: Use day-old bread or toast fresh bread cubes in the oven for 10 minutes at 300°F (150°C) to dry them out.
- Herb Variations: Substitute dried herbs if fresh ones aren’t available (use 1/3 the amount).
- Moisture Check: If the stuffing seems dry before baking, add a little more chicken broth.
- Make-Ahead: Assemble the stuffing the night before and refrigerate. Bake as directed, adding 5-10 minutes to the covered time.
- Vegetarian Option: Omit the sausage and use vegetable broth for a meat-free version.
