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Classic Sausage and Herb Stuffing

A close-up, appetizing slice of baked sausage stuffing with crispy edges and herbs, served on a white plate.
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A reliable recipe for savory sausage stuffing that achieves a moist interior and a golden, crispy top, perfect for holiday meals.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 cup chicken broth
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 cups dried bread cubes (sourdough or French bread recommended)
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up, until it is fully browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, melt the butter. Add the onion and celery. Cook until the vegetables soften, about 8 minutes.
  4. Stir in the sage, thyme, salt, and pepper into the vegetables. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the dried bread cubes and the cooked sausage. Pour the butter and vegetable mixture over the bread and sausage. Toss gently to coat everything evenly.
  6. In a separate small bowl, whisk together the chicken broth and the eggs. Pour this liquid mixture over the bread mixture. Toss lightly until the bread is just moistened. Do not overmix.
  7. Transfer the stuffing mixture to the prepared baking dish. Press the top down lightly.
  8. Bake for 35 to 45 minutes, or until the top is golden brown and crispy and the center is heated through.

Notes

  • For a make-ahead option, prepare the stuffing mixture completely (up to step 5), cover, and refrigerate for up to 24 hours. Add 1/4 cup extra broth before baking if baking directly from the refrigerator.
  • To achieve a crispier top, uncover the dish for the last 10 minutes of baking.
  • If you prefer a richer flavor, substitute half of the chicken broth with dry white wine.

Nutrition

Find it online: https://sundayflavor.com/best-sausage-stuffing-recipe/