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When the foil comes off the pan, the top should be golden while the middle stays tender, not sodden. That contrast is what I want from a sausage stuffing: browned edges, soft bread underneath, and little bites of pork sausage throughout. This Best Sausage Stuffing gets there by baking in a dish rather than relying on the moisture inside a bird.

I brown the sausage first, then cook the onion and celery in the same skillet so they pick up the savory drippings. Sage and thyme go in at the end, just long enough to wake up their aroma. The broth and eggs bring the bread together, while a final uncovered stretch in the oven gives the surface its color and texture.

Why the Bread Has to Be Dry Before the Broth Goes In

Fresh bread looks like an easy shortcut, but it can turn a baked stuffing dense and wet. The cubes need to dry all the way through before they meet the broth. Drying them slowly at 300°F removes moisture without browning them, leaving the bread ready to absorb the seasoned liquid instead of collapsing into a paste.

That texture depends on more than the oven time. Spread the cubes across two rimmed baking sheets so air can circulate, and stir them halfway through; crowded cubes dry unevenly. They should feel dry rather than soft in the center, but stay pale. If some pieces are still pliable, give them more time before adding the sausage mixture. Those dry cubes take up broth and egg evenly, which gives you a tender middle with enough structure to scoop.

How Sausage, Bread, and Eggs Build the Structure

• Sturdy white bread — A firm loaf keeps its shape as it absorbs broth. A fresh, sturdy loaf is worth choosing; delicate sandwich bread tends to break down more readily. For a gluten-free version, use a sturdy gluten-free white loaf and cut it to the same cube size.
• Bulk pork sausage — Its seasoning and drippings build the savory base, so bulk sausage is convenient and distributes well once broken into small pieces. Choose a package that looks fresh, but an inexpensive brand works here because sage, thyme, and the vegetables add plenty of character.
• Onion and celery — These soften into the stuffing and add a gentle sweetness and fresh, savory aroma. Dice them evenly so they soften at about the same rate; fresh vegetables matter more here than buying a particular variety.
• Butter and chicken broth — Butter carries the softened vegetables and makes up for the drippings they don’t absorb; low-sodium broth gives the bread moisture without letting the salt level run away. Regular chicken broth works in the same amount, but the finished stuffing will taste saltier.
• Eggs and herbs — The eggs help the moistened bread set into a cohesive casserole, so don’t leave them out. Rubbed sage and dried thyme season the whole pan, while fresh parsley adds a brighter note; chop the parsley just before mixing it in.

From Dry Cubes to a Golden 9×13 Pan

Dry the Bread Without Toasting It

Heat the oven to 300°F and spread the cubes over two rimmed baking sheets. Bake for 40–50 minutes, stirring halfway through, until the pieces are completely dry but not browned. If the edges start to take on color, check the trays closely; the goal is dried bread, not toast. Transfer the cubes to a large bowl when they’re ready.

Brown the Sausage in Small Pieces

Raise the oven to 350°F and grease a 9×13-inch baking dish with 1 tablespoon of butter. In a 12-inch skillet over medium heat, cook the sausage for 8–10 minutes, breaking it into small pieces as it browns. The pieces should be browned and cooked to 160°F. Move the sausage to the bowl, leaving the drippings in the skillet.

Soften the Vegetables in the Drippings

Melt the remaining 3 tablespoons of butter in that skillet, then add the diced onion and celery. Cook for 8–10 minutes, stirring now and then, until the vegetables have softened rather than browned. Stir in the sage, thyme, salt, and pepper and cook for 30 seconds. That brief time is enough to bring out the herbs without scorching them.

Moisten, Cover, and Finish the Bake

Whisk the chicken broth and eggs together in a medium bowl. Add the onion mixture and chopped parsley to the bread and sausage, pour in the broth mixture, and toss until the cubes are evenly moistened. Pack the mixture into the prepared dish, cover tightly with foil, and bake for 25 minutes; uncover and bake 20–25 minutes longer. Look for a golden top and a center at 160°F before taking the dish from the oven.

Two Useful Ways to Adapt This Sausage Stuffing

Questions That Come Up Before the Stuffing Goes in the Oven

Best Sausage Stuffing

Sausage stuffing recipe with pork sausage, sage, and dried bread cubes bakes up with a golden top and a moist center. Bake the bread cubes until completely dry, then cover the stuffing before uncovering it to brown.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 52 minutes mins

resting 10 minutes mins

Total Time 2 hours hrs 27 minutes mins

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• 1 loaf (1 lb) white bread sturdy, cut into 3/4-inch cubes
• 4 tbsp unsalted butter divided
• 1 lb pork sausage bulk
• 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
• 3 cups low-sodium chicken broth
• 2 eggs large
• 0.25 cup parsley fresh, chopped

Equipment

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

Method

 

1. Preheat the oven to 300°F.
2. Spread the bread cubes over two rimmed baking sheets and bake for 40–50 minutes, stirring halfway through, until completely dry but not browned.
3. Transfer the bread cubes to a large bowl.
4. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
5. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
6. Transfer the sausage to the bowl with the bread, leaving the drippings in the skillet.
7. Melt the remaining 3 tablespoons butter in the skillet.
8. Add the onion and celery and cook for 8–10 minutes until softened.
9. Stir in the sage, thyme, salt, and pepper and cook for 30 seconds.
10. Whisk the chicken broth and eggs together in a medium bowl.
11. Add the onion mixture and parsley to the bread and sausage.
12. Pour in the broth mixture and toss until evenly moistened.
13. Transfer the mixture to the prepared baking dish and cover tightly with foil.
14. Bake for 25 minutes.
15. Uncover and bake for 20–25 minutes more, until the top is golden and the center reaches 160°F.
16. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes completely before mixing. Refrigerate leftovers for 3–4 days or freeze them; use sturdy gluten-free bread for a gluten-free swap.