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Classic Homemade Sausage Stuffing Recipe for a Moist and Crispy Holiday Side

A close-up of a hearty slice of sausage stuffing showing a golden, crispy top and savory filling.
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Follow this foolproof recipe for classic homemade stuffing featuring savory sausage and fresh herbs. You will achieve a perfectly moist interior and a golden, crispy top, making this the best holiday side dish for your table.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (14-ounce) bag dried bread cubes (use day-old bread for best results)
  • 2 large eggs, lightly beaten
  • 2 cups chicken broth, low sodium

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it is fully browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, melt the butter over medium heat. Add the chopped onion and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Add the fresh sage, thyme, rosemary, salt, and pepper to the skillet. Cook for 1 minute until the herbs are fragrant.
  5. In a very large bowl, combine the dried bread cubes and the cooked sausage. Pour the butter and vegetable mixture over the bread and toss gently to coat everything evenly.
  6. In a separate small bowl, whisk together the beaten eggs and the chicken broth. Pour this liquid mixture over the bread mixture. Toss gently until the bread is evenly moistened. Do not overmix; you want the stuffing to remain light.
  7. Transfer the stuffing mixture to the prepared baking dish. Spread it into an even layer.
  8. Bake for 35 to 45 minutes, or until the top is golden brown and crispy and the center is heated through.
  9. Let the stuffing rest for 10 minutes before you serve it.

Notes

  • For make-ahead stuffing: Prepare the mixture completely (up to step 6) but do not bake. Cover the dish tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes, then add 1/4 cup more broth if it looks dry, and bake as directed.
  • To make stuffing balls: After mixing (step 6), form the mixture into small balls (about 1.5 inches wide). Place them on a baking sheet lined with parchment paper. Bake at 375 degrees F for 20 to 25 minutes until golden brown.
  • If you prefer a richer flavor, substitute half of the chicken broth with turkey broth.

Nutrition

Find it online: https://delishsymphony.com/classic-homemade-sausage-stuffing-recipe/