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Best Sausage Stuffing

Sausage stuffing baked with pork sausage, herbs, and tender vegetables gets a golden top and a moist center. Drying the bread cubes in the oven helps them absorb the savory broth and egg mixture without turning mushy.
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Prep Time 20 minutes
Cook Time 1 hour 23 minutes
Resting 10 minutes
Total Time 1 hour 53 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cups bread cubes 3/4-inch; about 1 pound
  • 1 lb bulk pork sausage
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 3 ribs celery diced
  • 2 tsp rubbed sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a rimmed baking sheet and bake for 25 to 35 minutes, stirring once, until dry; let cool.
  3. Increase the oven temperature to 350°F.
  4. Grease a 9x13-inch baking dish.
  5. In a 12-inch skillet over medium heat, cook the sausage, breaking it into small pieces, until browned and cooked through to 160°F.
  6. Transfer the cooked sausage to a large bowl.
  7. Melt the butter in the skillet, add the onion and celery, and cook for 7 to 9 minutes until softened.
  8. Stir in the sage, thyme, salt, and pepper and cook for 30 seconds.
  9. Add the dried bread cubes, cooked vegetables, and parsley to the sausage and toss to combine.
  10. Whisk the broth and eggs together, pour over the bread mixture, and toss until evenly moistened.
  11. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  12. Uncover and bake for 20 to 25 minutes, until the top is golden and the center reaches 165°F.
  13. Rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until they are fully dry before mixing. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Turkey sausage can be used as a lighter swap.