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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
Cook Time 1 hour 52 minutes
resting 10 minutes
Total Time 2 hours 27 minutes
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.