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Easy Sausage Stuffing Recipe
Ash Tyrrell

Easy Sausage Stuffing Recipe

I made this stuffing for my family dinner, and it vanished before the turkey was even carved. The edges came out crisp and golden, while the middle stayed soft and rich. Every bite tasted of savory sausage, butter, and fresh herbs.
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Total Time 2 hours
Ingredients Method Notes

Ingredients
  

  • 1½ loaves French bread about 12 cups, crusts removed and torn into 1-inch pieces: Dry bread soaks up broth without turning mushy.
  • 16 oz ground mild Italian sausage: It adds fat spice, and plenty of savory depth.
  • ½ cup 1 stick salted butter, plus extra for greasing: It brings richness and keeps the bottom from sticking.
  • 2 cups chopped yellow onion: Cook it until soft for gentle sweetness.
  • 2 cups diced celery: It adds fresh crunch and classic stuffing flavor.
  • ½ cup chopped flat-leaf parsley: Chop it fresh for a bright grassy lift.
  • 1 Tbsp minced fresh sage: This is the signature holiday flavor so don't skip it.
  • 1 Tbsp minced fresh rosemary: Mince it very fine so no one bites a tough needle.
  • 1 Tbsp minced fresh thyme: It adds a warm earthy note.
  • ¼ tsp ground nutmeg: A tiny pinch makes the sausage taste rounder.
  • ½ tsp kosher salt: Taste first since sausage and broth already add salt.
  • ½ tsp freshly cracked black pepper: Fresh pepper has far more punch than pre-ground.
  • 2½ cups chicken broth divided (1½ cups, then 1 cup): Use low-sodium so you control the seasoning.
  • 2 large eggs: They set the stuffing into a soft custardy bake

Method
 

  1. Set your oven to 300°F and place the rack in the center. Grease a 9x13-inch baking dish with butter, covering the sides and corners well. This keeps the stuffing from sticking and helps the edges brown nicely.
  2. Spread the torn bread in a single layer on a large rimmed baking sheet. Bake for about 45 minutes, stirring every 15 minutes, until the pieces feel dry and firm. Move the bread to a large bowl and let it cool a little.
  3. Set a large skillet over medium-high heat and add the ground sausage. Break it into small crumbles with a spoon as it cooks. After about 5 minutes, it should start to brown and smell amazing.
  4. Add the butter, chopped onion, and diced celery right into the sausage. Stir often and cook for about 5 more minutes. The vegetables should turn soft and the sausage should look fully browned and crumbly.
  5. Pour the sausage mixture over the dried bread. Add the parsley, sage, rosemary, thyme, nutmeg, salt, and pepper. Pour in 1½ cups of chicken broth and toss gently so the bread stays intact.
  6. In a medium bowl, whisk the eggs with the remaining 1 cup of broth. Pour it over the bread and fold gently until everything is evenly coated. Squeeze a small handful; it should hold together without dripping.
  7. Spoon the mixture into the greased dish and spread it evenly. Cover with foil and bake for about 30 minutes, until set. Remove the foil and bake 45 minutes more, until the top is deep golden and crispy.
  8. Let the dish sit for about 10 minutes before scooping. This rest helps it firm up so each portion holds its shape. Serve it hot straight from the baking dish.

Notes

  • I always dry the bread fully. When I rushed this step once, the stuffing turned soggy in the middle.
  • I air-dry my bread overnight when I plan ahead. It saves oven time and works just as well.
  • I use fresh herbs whenever I can. They give a much brighter flavor than the dusty jar in my pantry.
  • I squeeze a small handful of the mixture before baking. If it holds together, the moisture is just right.
  • I taste the sausage mixture before adding extra salt. Sausage and broth already carry a lot of seasoning.
  • I let the stuffing rest for 10 minutes after baking. It makes scooping so much cleaner.