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Best Sausage Stuffing

Sausage stuffing pairs browned pork sausage with crisped country-style bread, herbs, and tender vegetables. Baked covered and then uncovered, it comes out moist in the center with a golden top.
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Prep Time 20 minutes
Cook Time 1 hour 44 minutes
Resting 10 minutes
Total Time 2 hours 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 10 cup country-style bread day-old; about 1 pound; cut into 3/4-inch cubes
  • 1 lb pork sausage mild, bulk
  • 6 tbsp unsalted butter
  • 1 yellow onion medium; finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 rimmed baking sheet
  • 1 large skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F and spread the bread cubes on a rimmed baking sheet. Bake for 30 to 40 minutes, stirring once, until dry and crisp.
  2. Transfer the bread cubes to a large bowl and raise the oven temperature to 350°F.
  3. Cook the sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked through.
  4. Transfer the sausage to the bowl with the bread.
  5. Melt the butter in the same skillet, add the onion and celery, and cook over medium heat for 6 to 8 minutes until softened.
  6. Stir in the sage, thyme, salt, and pepper.
  7. Add the vegetables and parsley to the bread mixture, then toss to combine.
  8. Whisk the broth and eggs in a medium bowl, pour the mixture over the bread mixture, and toss until evenly moistened.
  9. Transfer the stuffing to a greased 9x13-inch baking dish and cover tightly with foil.
  10. Bake for 30 minutes, then remove the foil and bake for 20 to 25 minutes more, until the top is golden and the center reaches 160°F.
  11. Rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3 to 4 days or freeze for up to 3 months. For a gluten-free variation, use gluten-free country-style bread.