Description
This Easy Sausage Stuffing recipe combines savory ground Italian sausage with fresh herbs, aromatic vegetables, and crusty French bread to create a comforting and flavorful side dish perfect for holiday meals or family dinners. The bread is first dried in the oven, then mixed with a rich sausage and vegetable sauté, infused with chicken broth and eggs for moisture, and baked until golden and crispy on top.
Ingredients
Bread
- 1½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups)
Sausage and Vegetables
- 16 ounces ground mild Italian sausage
- ½ cup salted butter (1 stick), plus more for greasing
- 2 cups chopped yellow onions
- 2 cups diced celery
Herbs and Seasonings
- ½ cup chopped flat-leaf parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Liquids and Eggs
- 2½ cups chicken broth
- 2 large eggs
Instructions
- Preheat and prepare dish: Preheat your oven to 300°F and position the rack in the center. Grease a 9x13-inch baking dish with butter or your preferred fat to prevent sticking.
- Dry the bread: Spread the torn French bread pieces evenly on a large rimmed baking sheet. Bake for about 45 minutes, stirring every 15 minutes to ensure even drying. The bread should be dried out but not toasted. Remove and transfer to a large mixing bowl.
- Cook sausage and vegetables: Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it into pieces and stirring occasionally until it just begins to brown, approximately 5 minutes. Add the butter, chopped onions, and diced celery, cooking together until the sausage is fully browned and the vegetables are tender, about 5 more minutes.
- Combine bread and sausage mixture: Add the cooked sausage and vegetable mixture to the bowl with the dried bread. Stir in chopped parsley, minced sage, rosemary, thyme, nutmeg, salt, and pepper. Toss thoroughly to evenly distribute the herbs and seasoning throughout.
- Add broth and toss: Pour 1½ cups of chicken broth over the bread mixture. Gently toss to coat the bread evenly without breaking it apart too much.
- Mix eggs and remaining broth: In a separate medium bowl, whisk together the eggs and the remaining 1 cup of chicken broth. Add this egg mixture to the bread and sausage mixture, gently tossing until combined and evenly moistened.
- Bake the stuffing: Transfer the mixture into the greased 9x13-inch baking dish, smoothing the top. Cover tightly with foil and bake for 30 minutes, allowing the stuffing to set. Remove the foil and continue baking uncovered for an additional 45 minutes until the top is browned and crispy.
Notes
- Removing the crust from the bread helps the stuffing achieve a consistent texture.
- Drying the bread before mixing prevents sogginess and ensures a crisp top.
- You can prepare the bread drying step a day ahead and store the dried bread in an airtight container.
- Use mild Italian sausage for a flavorful yet not overly spicy stuffing; spicy sausage can be substituted if preferred.
- Fresh herbs elevate the stuffing, but dried herbs can be used at one-third of the quantity if fresh are unavailable.
- Covering the dish with foil during the initial baking helps the stuffing cook through without drying out.