Sausage Stuffing
Classic sausage stuffing with herbs, bread, and vegetables for a perfect holiday side dish.
20 mins
Prep Time
45 mins
Cook Time
8
Servings
Ingredients
- 1 lb Italian sausage (casings removed)
- 8 cups day-old bread cubes
- 1 large onion (diced)
- 3 celery stalks (diced)
- 2 cloves garlic (minced)
- 1/2 cup unsalted butter
- 2 cups chicken broth
- 2 large eggs (beaten)
- 1 tbsp fresh sage (chopped)
- 1 tbsp fresh thyme (chopped)
- 1 tsp salt
- 1/2 tsp black pepper
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
In a large skillet, cook the sausage over medium heat, breaking it into crumbles, until browned. Remove and set aside.
In the same skillet, melt butter over medium heat. Add onion, celery, and garlic. Sauté until softened, about 5 minutes.
In a large bowl, combine bread cubes, cooked sausage, and sautéed vegetables. Mix in sage, thyme, salt, and black pepper.
Pour in chicken broth and beaten eggs. Gently toss until the bread is evenly moistened.
Transfer the mixture to the prepared baking dish. Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 15 minutes, or until the top is golden brown and crispy.
Chef's Tips
- Bread Choice: Use a mix of white and whole wheat bread for added texture and flavor.
- Make Ahead: Assemble the stuffing a day in advance and refrigerate. Bake just before serving.
- Moisture Control: If the stuffing seems dry, add a bit more broth before baking.
- Herb Variations: Substitute rosemary or parsley for sage and thyme if preferred.
- Vegetarian Option: Replace sausage with mushrooms or omit for a meat-free version.
