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Best Sausage Stuffing

Sausage stuffing gets its rich flavor from browned pork sausage, buttery vegetables, and dried herbs. Baked under foil before finishing uncovered, it has a moist center and a golden top.
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Prep Time 20 minutes
Cook Time 2 hours 4 minutes
Standing and resting 20 minutes
Total Time 2 hours 44 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb white bread sturdy, cut into 1-inch cubes
  • 1 lb pork sausage bulk
  • 8 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs, finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 rimmed baking sheet
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 250°F.
  2. Spread the bread cubes in a single layer on two rimmed baking sheets.
  3. Bake for 45 to 60 minutes, stirring once, until the cubes are dry and crisp.
  4. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  5. Transfer the sausage to a large bowl.
  6. Melt the butter in the same skillet.
  7. Add the onion and celery, and cook over medium heat for 7 to 9 minutes until softened.
  8. Stir in the garlic, sage, thyme, salt, and pepper, and cook for 1 minute.
  9. Add the dried bread cubes, cooked vegetables, and parsley to the bowl with the sausage, then toss to combine.
  10. Whisk the chicken broth and eggs in a medium bowl.
  11. Pour the mixture evenly over the bread mixture and toss until moistened.
  12. Let the mixture stand for 10 minutes.
  13. Heat the oven to 350°F.
  14. Lightly grease a 9x13-inch baking dish.
  15. Spoon in the stuffing.
  16. Cover the dish tightly with foil.
  17. Bake for 30 minutes.
  18. Remove the foil and bake for 20 to 25 minutes more until the top is golden and the center reaches 165°F.
  19. Rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free version, use gluten-free bread and check that the sausage and broth are gluten-free.