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Simple Recipes for Every Day

Classic Sausage Stuffing

classic sausage stuffing in a baking dish with a serving spoon
  • Serves:  10
  • Prep Time:  45 min
  • Cook Time:  1 hr 15 min

Ingredients

  • 1 ½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups)
  • 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
  • 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
  • 2 ½ cups chicken broth, divided
  • 2 large eggs

Method

  1. Preheat the oven to 300°F with a rack in the center position. Grease a 9x13-inch baking dish.

  2. Add the bread to a large rimmed baking sheet in a single layer. Bake, stirring every 15 minutes, until dried out, about 45 minutes. Transfer to a large bowl.

  3. Heat a large skillet over medium-high heat. Add the sausage and cook, stirring, breaking into pieces, until beginning to brown, 5 minutes. Add the butter, onion and celery, continue cooking until the sausage is browned and crumbled, about 5 minutes more.

  4. Add the sausage/onion mixture to the bowl with the bread. Add the parsley, sage, rosemary, thyme, nutmeg, salt, and pepper. Toss to evenly distribute. Pour in 1½ cups of the chicken broth and gently toss to combine.

  5. In a medium bowl, whisk together the eggs and the remaining 1 cup of chicken broth. Add to the bread mixture and gently toss until thoroughly combined.

  6. Transfer the sausage mixture to the prepared baking dish. Cover the dish with foil, and bake until set, about 30 minutes. The mixture shouldn’t move when you jiggle the pan. (See note.) Remove the dish from the oven and discard the foil. Return to the oven uncovered and bake until browned and crispy on top, about 45 minutes more.

Note: If you are making this recipe a day ahead of time, stop after baking for the first 30 minutes! Let the stuffing cool, then refrigerate overnight. Bring the stuffing to room temperature before returning to the oven for 45 minutes.