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Easy Sausage Stuffing Recipe

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This easy sausage stuffing recipe combines savory Italian sausage, aromatic fresh herbs, and rustic French bread to create a classic, flavorful side dish perfect for holiday dinners or weeknight meals. The bread is dried in the oven for perfect texture, then combined with a cooked sausage and vegetable mixture, flavored with fresh sage, rosemary, thyme, and nutmeg, and baked until golden and crispy on top.

Ingredients

Bread

  • 1½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups)

Sausage and Vegetables

  • 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

Herbs and Seasonings

  • 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

Liquids and Eggs

  • 2½ cups chicken broth
  • 2 large eggs

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 300°F (150°C) and position a rack in the center. Grease a 9×13-inch baking dish with butter to prevent sticking.
  2. Dry the Bread: Spread the torn French bread pieces on a large rimmed baking sheet in a single layer. Bake them, stirring every 15 minutes, until the bread is dried out and slightly toasted, about 45 minutes total. Transfer the toasted bread to a large mixing bowl.
  3. Cook Sausage and Vegetables: Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook while stirring, breaking it into small pieces until it begins to brown, about 5 minutes. Add the butter, chopped onions, and diced celery to the skillet, continuing to cook until the sausage is fully browned and crumbled and the vegetables are softened, about 5 more minutes.
  4. Combine Bread and Sausage Mixture: Add the cooked sausage and vegetable mixture to the bowl of dried bread. Add chopped parsley, minced sage, rosemary, thyme, nutmeg, salt, and black pepper. Toss everything together gently to mix evenly.
  5. Add Chicken Broth: Pour in 1½ cups of the chicken broth and gently toss again so the bread absorbs the broth and the mixture becomes moist but not soggy.
  6. Incorporate Eggs and Remaining Broth: In a medium bowl, whisk together the two eggs and the remaining 1 cup of chicken broth. Pour this egg mixture over the bread stuffing and toss gently until everything is thoroughly combined.
  7. Transfer and Bake: Spoon the stuffing mixture into the greased baking dish and cover it tightly with aluminum foil. Bake in the preheated oven for about 30 minutes to let the flavors meld and the stuffing set.
  8. Bake Uncovered for Crisp Top: Remove the foil and continue baking the stuffing uncovered for an additional 45 minutes or until the top is browned and crispy. Remove from oven and let it sit a few minutes before serving.

Notes

  • Ensure the bread is thoroughly dried during the toasting step to prevent sogginess in the final dish.
  • Fresh herbs greatly enhance flavor; feel free to adjust quantities to your taste.
  • This stuffing can be prepared the day before and refrigerated; bake it covered with foil, then uncover and bake until crispy just before serving.
  • Using mild Italian sausage keeps the flavor balanced but use spicy sausage if you prefer a kick.
  • For a gluten-free variation, substitute the French bread with a gluten-free sturdy bread.

Find it online: https://cookedbysarah.com/easy-sausage-stuffing-recipe/