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Best Sausage Stuffing

Sausage stuffing recipe baked with pork breakfast sausage, herbs, and toasted white bread for a tender center and browned, crisp top. Drying the bread cubes in the oven helps them soak up the savory broth without turning soggy.
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Prep Time 20 minutes
Cook Time 1 hour 52 minutes
Resting 10 minutes
Total Time 2 hours 22 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 5 tbsp unsalted butter divided
  • 1 loaf (16 oz) white bread day-old, cut into 1-inch cubes (about 12 cups)
  • 1 lb pork breakfast sausage bulk
  • 1 yellow onion medium, finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp rubbed sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs large, beaten

Equipment

  • 1 9x13-inch baking dish
  • 2 18x13-inch rimmed baking sheet
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Spread the bread cubes over two 18x13-inch rimmed baking sheets and bake for 35–45 minutes, stirring halfway through, until dry and crisp.
  4. In a 12-inch skillet over medium heat, cook the sausage for 8–10 minutes, breaking it into crumbles, until browned and it reaches 160°F.
  5. Transfer the sausage to a 6-quart mixing bowl, leaving the drippings in the skillet.
  6. Add the remaining 4 tablespoons butter to the skillet and melt it.
  7. Add the onion and celery and cook for 8–10 minutes, until softened.
  8. Stir in the sage, thyme, salt, and pepper and cook for 30 seconds.
  9. Add the toasted bread, parsley, and cooked vegetables to the bowl with the sausage and toss to combine.
  10. Whisk the broth and eggs together.
  11. Pour the broth and egg mixture over the bread mixture and toss until evenly moistened.
  12. Increase the oven to 350°F.
  13. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  14. Bake for 30 minutes.
  15. Uncover and bake for 20–25 minutes, until the top is browned and the center reaches 160°F.
  16. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before adding the broth mixture. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free option, use gluten-free white bread.