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The Ultimate Moist & Crispy Classic Sausage and Herb Stuffing

A close-up of a golden-brown, baked slice of sausage stuffing recipe in a white baking dish.
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Create a memorable holiday side with this classic sausage stuffing recipe. It delivers a perfectly moist interior and a satisfyingly crisp top crust, making it a favorite for Thanksgiving dinner.

Ingredients

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  • 1 pound bulk pork sausage (mild or savory)
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 tablespoon fresh sage, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 cups dried bread cubes (use a mix of white and sourdough for best texture)
  • 2 large eggs, lightly beaten
  • 2 cups chicken or turkey broth (plus more if needed)
  • 1/2 cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 350°F. 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 it is fully browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  4. Return the cooked sausage to the skillet. Stir in the fresh sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the dried bread cubes and the sausage-vegetable mixture. Toss gently to distribute the ingredients evenly.
  6. In a separate small bowl, whisk together the eggs and the chicken broth. Pour this liquid mixture over the bread and sausage mixture. Add the chopped parsley.
  7. Toss everything gently until the bread is evenly moistened. Do not overmix; you want the stuffing to remain somewhat fluffy. Add a little more broth if the mixture seems too dry.
  8. Transfer the stuffing mixture to the prepared baking dish. Cover the dish tightly with aluminum foil.
  9. Bake covered for 30 minutes.
  10. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and crispy.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

  • For a crispier top, uncover the stuffing for the last 20 minutes of baking time.
  • You can prepare the entire mixture (up to step 6) a day ahead. Cover and refrigerate. Add the extra broth if needed before baking, as the bread will absorb more moisture overnight.
  • Use high-quality bread; stale, dried bread cubes work better than soft fresh bread for absorbing liquid without becoming mushy.

Nutrition

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