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Simple Recipes for Every Day

Sausage Stuffing

Traditional sausage stuffing, baked to perfection with crispy top and tender bread, perfect for holidays
  • 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
  • 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 mixture to the bowl with the bread. Add the parsley, sage, rosemary, thyme, nutmeg, salt, and pepper and toss to distribute evenly. 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 to the prepared baking dish. Cover with foil, and bake until set, about 30 minutes. Remove the foil and return to the oven uncovered. Bake until browned and crispy on top, about 45 minutes more. 

Notes

To make ahead, stop after the first 30 minutes of baking. Cool and refrigerate overnight, then bring to room temperature before baking uncovered for 45 minutes.