Print

Classic Sausage and Herb Stuffing

A hearty square slice of baked sausage stuffing, featuring visible ground sausage and a golden-brown, crispy top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A savory, moist bread stuffing featuring rich sausage and fresh herbs, perfect for your holiday table.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups dried bread cubes (about 1 loaf)
  • 1 cup chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the sausage in a large skillet over medium heat 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 sage, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  5. In a large bowl, combine the bread cubes and the sausage mixture. Toss gently to mix.
  6. In a separate small bowl, whisk together the chicken broth and eggs.
  7. Pour the broth and egg mixture over the bread and sausage. Mix until the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish.
  9. Bake for 35 to 45 minutes, or until the top is golden brown and the center is heated through.

Notes

  • For a crispier top, bake uncovered. For a moister result, cover the dish loosely with foil for the first 25 minutes of baking.
  • You can prepare this make ahead stuffing through step 5, cover, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • To scale this recipe for a smaller gathering, reduce all ingredients by half and bake in an 8×8 inch dish.

Nutrition

Find it online: https://yumdrizzle.com/sausage-stuffing-recipe-thanksgiving-side/