Sausage Stuffing Recipe
American · Side dish · 70 min total
A classic savory stuffing with Italian sausage, herbs, and vegetables, perfect for Thanksgiving or any holiday meal.
20
min prep
min prep
50
min cook
min cook
8
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb Italian sausage, casings removed
- 1/2 cup unsalted butter
- 2 cups chopped yellow onion
- 1 1/2 cups chopped celery
- 3 cloves garlic, minced
- 10 cups cubed day-old bread (about 1 lb)
- 1/2 cup chopped fresh parsley
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups low-sodium chicken broth
- 2 large eggs, lightly beaten
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large skillet over medium-high heat, cook sausage, breaking it apart, until browned and cooked through, about 8 minutes. Transfer to a large bowl.
- In the same skillet, melt butter over medium heat. Add onion and celery; cook until softened, about 8 minutes. Add garlic; cook 1 minute more.
- Add the vegetable mixture to the bowl with sausage. Add bread cubes, parsley, sage, thyme, salt, and pepper. Toss to combine.
- In a small bowl, whisk together broth and eggs. Pour over bread mixture and stir until evenly moistened.
- Transfer stuffing to prepared baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake until top is golden and crisp, about 20 minutes more.
- Let rest for 5 minutes before serving.
Tips
- Use day-old or stale bread for best texture; fresh bread may become mushy.
- Stuffing can be prepared a day ahead and refrigerated; add 10 minutes to baking time.
- Leftover stuffing can be reheated in a 350°F oven for 15 minutes.
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