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Classic Sausage and Herb Stuffing with a Crispy Top

Close-up of a baked sausage stuffing with crispy, golden-brown bread cubes and visible herbs in a white casserole dish.
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This recipe creates a savory, comforting sausage stuffing with a moist interior and a golden, crisp exterior, perfect for your holiday table.

Ingredients

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  • 1 pound bulk savory pork sausage
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 cups dried bread cubes (use a mix of white and sourdough for best texture)
  • 2 large eggs, lightly beaten
  • 2 1/2 cups chicken or turkey broth
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off excess grease.
  3. Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the fresh sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  5. In a very large bowl, combine the dried bread cubes and the sausage-vegetable mixture. Toss gently to distribute the sausage evenly.
  6. In a separate medium bowl, whisk together the beaten eggs and the chicken or turkey broth.
  7. Pour the egg and broth mixture over the bread mixture. Toss everything gently until the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish. Drizzle the melted butter evenly over the top surface.
  9. Bake for 35 to 45 minutes. The stuffing should be heated through, and the top layer should be golden brown and crisp.
  10. Let the stuffing rest for 10 minutes before serving. This is a great make ahead stuffing option.

Notes

  • For a richer flavor, use homemade bread cubes that have been dried out overnight.
  • If you prefer cornbread stuffing variations, substitute 6 cups of the bread cubes with crumbled cornbread.
  • To prepare ahead, assemble the entire dish (Steps 1 through 4), cover it tightly, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/classic-sausage-stuffing-recipe/