Description
Buttery bread cubes crisped to golden perfection, savory sausage releasing aromatic herbs, and onions caramelized until sweet—this Sausage Stuffing transforms simple ingredients into the ultimate comfort food that defines holiday feasts. The combination of seasoned pork sausage with soft, herb-infused bread creates layers of flavor and texture that complement every dish on your table.
Ingredients
Main Components:
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1 pound (450g) Italian sausage or breakfast sausage, casings removed
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16 cups (about 1½ pounds/680g) day-old bread cubes, cut into ¾-inch pieces
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½ cup (115g) unsalted butter
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2 cups (300g) yellow onion, diced
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1½ cups (180g) celery, diced
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4 cloves garlic, minced
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2½ to 3 cups (600-720ml) low-sodium chicken broth or turkey stock
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2 large eggs, lightly beaten
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2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
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1 tablespoon fresh parsley, chopped
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1 teaspoon kosher salt
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½ teaspoon black pepper
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½ teaspoon fennel seeds (optional but recommended)
Additional:
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2 tablespoons unsalted butter for topping
Instructions
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Preheat your oven to 250°F (120°C). Cut your bread into ¾-inch cubes. Spread the bread cubes in a single layer across two large baking sheets. Toast in the preheated oven for 30-40 minutes, stirring every 15 minutes, until the bread feels completely dry and slightly crisp to the touch but not browned. Transfer to a very large mixing bowl and let cool while you prepare the other ingredients.
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Increase oven temperature to 350°F (175°C) and butter a 9×13-inch (23x33cm) baking dish. Heat a large skillet over medium-high heat and add the sausage, breaking it into small chunks with a wooden spoon. Cook for 8-10 minutes, stirring occasionally, until the sausage is fully cooked with no pink remaining and develops nice brown bits. Transfer the cooked sausage to the bowl with bread cubes, leaving the rendered fat in the skillet.
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Add butter to the same skillet and melt over medium heat. Add diced onion and celery, cooking for 6-8 minutes until softened and the onions turn translucent with golden edges. Add minced garlic and cook for 1 minute until fragrant. Pour the vegetable mixture over the bread and sausage.
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Add chopped sage, thyme, parsley, salt, pepper, and fennel seeds to the bread mixture. Toss everything together until the herbs and seasonings distribute evenly throughout. In a separate bowl, whisk together the beaten eggs and 2½ cups of chicken broth. Pour this liquid mixture over the bread combination, tossing gently but thoroughly. Let the mixture sit for 5 minutes to absorb the liquid. If it seems too dry, add the remaining ½ cup of broth gradually.
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Transfer the stuffing mixture to your prepared baking dish, spreading it evenly but not packing it down too tightly. Dot the surface with an additional 2 tablespoons of butter cut into small pieces. Cover the dish tightly with aluminum foil, tenting it slightly in the middle.
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Place the covered stuffing on the center oven rack and bake for 30 minutes. Remove the foil and continue baking uncovered for an additional 25-30 minutes until the top develops a beautiful golden-brown crust with crispy edges. Let the stuffing rest for 10 minutes before serving.
Notes
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Use sturdy bread like sourdough, French bread, or Italian loaf that holds its shape when moistened. Day-old or dried bread absorbs liquid better than fresh, preventing mushy stuffing.
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Properly dried bread absorbs broth evenly without turning to mush. You can dry bread cubes overnight at room temperature uncovered, or toast in a 250°F oven for 30-40 minutes.
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Break sausage into small, bite-sized pieces as it cooks rather than crumbling it too finely. Let it sit undisturbed for 2-3 minutes before stirring to develop flavorful brown crust.
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Start with less broth than you think necessary—you can always add more. The stuffing should look moistened with some dry spots still visible before baking. Squeeze a handful—it should hold together loosely but not drip liquid.
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The stuffing can be assembled up to 24 hours in advance, covered tightly, and refrigerated. Remove from refrigerator 30-45 minutes before baking and add 10-15 extra minutes to the covered baking time.
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Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat covered at 325°F for 20-25 minutes, removing foil for the final 5 minutes to recrisp the top.
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For extra-crispy reheated stuffing, spread it on a baking sheet and broil for 2-3 minutes.
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Italian sausage (sweet or mild) provides classic fennel and herb flavors, while breakfast sausage offers sage-forward seasoning. Turkey sausage works for a leaner version.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes