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Best Sausage Stuffing

This sausage stuffing recipe combines browned pork sausage, day-old bread cubes, fresh herbs, and a savory broth-and-egg mixture. Bake it covered, then uncovered, for a golden top and a moist, tender center.
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Prep Time 20 minutes
Cook Time 2 hours 14 minutes
Resting 10 minutes
Total Time 2 hours 44 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cup white bread cubes day-old, cut 3/4 inch
  • 1 lb pork breakfast sausage bulk
  • 6 tbsp unsalted butter
  • 1 yellow onion large, finely chopped
  • 3 ribs celery finely chopped
  • 1 tbsp fresh sage chopped
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large
  • 1 nonstick cooking spray as needed, for coating

Equipment

  • 2 rimmed baking sheets
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 250°F and spread the bread cubes over two rimmed baking sheets. Bake for 45 to 60 minutes, stirring once halfway through, until dry and lightly crisp; increase the oven temperature to 350°F.
  2. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and it reaches 160°F; transfer it to a large bowl.
  3. Melt the butter in the same skillet, add the onion and celery, and cook for 7 to 9 minutes until softened. Stir in the sage, thyme, salt, and pepper.
  4. Add the bread cubes, skillet mixture, and parsley to the bowl with the sausage and toss to combine.
  5. Whisk the broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  6. Coat a 9x13-inch baking dish with nonstick cooking spray and transfer the stuffing to the dish. Cover with foil and bake at 350°F for 30 minutes, then uncover and bake for 20 to 25 minutes, until the center reaches 160°F and the top is golden.
  7. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until lightly crisp before mixing so they absorb the broth evenly. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free swap, use dairy-free butter.