Go Back

Best Sausage Stuffing

Sausage stuffing bakes with browned pork sausage, herbs, and bread cubes until the center is moist and the top is golden. A 9x13-inch baking dish makes it easy to serve this classic American side dish for a crowd.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting time 10 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • Nonstick cooking spray for coating
  • 1 lb bulk pork breakfast sausage
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, chopped (about 1 cup)
  • 3 ribs celery chopped (about 1 1/2 cups)
  • 2 tsp rubbed sage
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 12 oz bread cubes unseasoned, dried
  • 0.25 cup fresh parsley chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  4. Transfer the sausage to a large bowl.
  5. Melt the butter in the same skillet.
  6. Add the onion and celery and cook for 7 to 9 minutes until softened.
  7. Stir in the sage, thyme, salt, and pepper for 30 seconds.
  8. Add the skillet mixture, bread cubes, and parsley to the bowl with the sausage and toss to combine.
  9. Whisk the chicken broth and eggs in a medium bowl.
  10. Pour the broth mixture over the bread mixture and fold gently until evenly moistened.
  11. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  12. Bake for 30 minutes.
  13. Remove the foil and bake for 20 to 25 minutes, until the top is golden and the center reaches 165°F.
  14. Rest the stuffing for 10 minutes before serving.

Notes

For even cooking, break the sausage into small pieces as it browns and make sure the bread mixture is evenly moistened. Refrigerate leftovers for 3 to 4 days; freezer: yes. For a gluten-free version, use gluten-free dried bread cubes.