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Savory Sausage and Herb Stuffing

Close-up of a thick slice of baked sausage stuffing casserole with a golden-brown, cheesy top.
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A reliable, moist sausage stuffing recipe flavored with fresh herbs, perfect for your holiday table.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 10 cups dried bread cubes (about 1 large loaf)
  • 1 large yellow onion, chopped
  • 4 celery stalks, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 cups chicken broth

Instructions

  1. Cook the sausage in a large skillet over medium heat, breaking it up with a spoon until browned. Drain off excess grease and set the sausage aside.
  2. In the same skillet, melt the butter over medium heat. Add the chopped onion and celery. Cook until softened, about 8 minutes.
  3. Stir in the fresh sage, thyme, and rosemary. Cook for 1 minute until fragrant.
  4. In a very large bowl, combine the dried bread cubes and the cooked sausage mixture. Pour the butter, onion, and herb mixture over the bread. Toss gently to combine.
  5. In a small bowl, whisk together the eggs, salt, and pepper. Add the egg mixture and the chicken broth to the bread mixture. Toss until the bread is evenly moistened. Do not overmix.
  6. Transfer the stuffing mixture to a buttered 9×13 inch baking dish.
  7. Cover the dish tightly with foil. Bake at 350 degrees Fahrenheit for 30 minutes.
  8. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and crisp.

Notes

  • For make ahead stuffing: Prepare the mixture through step 5, 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 covered baking time.
  • To scale for two servings: Use half of all ingredients and bake in a small casserole dish (about 8×8 inches) for the same total baking time.
  • For a crowd: Double the recipe and bake in two 9×13 inch dishes or one large roasting pan. Increase the covered baking time by 10 minutes.

Nutrition

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