The Ultimate Moist and Crispy Sausage Stuffing Recipe
You are looking for a reliable, flavorful sausage stuffing recipe for your holiday table. This recipe focuses on simple techniques to achieve a perfectly moist interior and a golden, crisp top every time. It uses classic savory sausage and fresh herbs for deep flavor.
- Prep Time: 20 min
- Cook Time: 50 min
- Total Time: 1 hour 10 min
- Yield: 10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound bulk savory sausage (mild or Italian)
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon fresh sage, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 12 cups dried bread cubes (stale white or sourdough bread works best)
- 2 cups chicken or turkey broth, plus more if needed
- 2 large eggs, lightly beaten
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off most of the fat, leaving about 2 tablespoons in the pan.
- Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
- Stir in the butter, fresh sage, thyme, salt, and pepper. Cook until the butter melts and the herbs are fragrant, about 1 minute. Remove the skillet from the heat.
- Place the dried bread cubes in a very large bowl. Pour the sausage and vegetable mixture over the bread cubes. Toss gently to combine.
- In a separate small bowl, whisk together the chicken broth and the lightly beaten eggs. Pour this liquid mixture over the bread mixture. Toss everything carefully until the bread is evenly moistened. Do not overmix.
- Transfer the stuffing mixture to the prepared baking dish. If you prefer a crispier top, do not pack the mixture down tightly.
- Bake for 40 to 50 minutes, or until the top is golden brown and the center is heated through. If the top browns too quickly, cover it loosely with foil for the last 15 minutes of baking.
- Let the stuffing rest for 10 minutes before serving. This is the perfect holiday side dish.
Notes
- For make-ahead stuffing: Prepare the mixture completely (steps 1 through 5), place it in the baking dish, cover tightly, and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add 1/4 cup extra broth if it seems dry, and bake as directed, adding 5-10 minutes to the bake time.
- If you are stuffing a turkey, use only 1 1/2 cups of broth initially, as the turkey cavity will add moisture. Stuff loosely and bake inside the bird according to turkey cooking times.
- Use Italian sausage for a spicier, more robust flavor, or mild breakfast sausage for a classic taste.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2
- Sodium: 650
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 14
- Cholesterol: 60