Print

Classic Sausage Stuffing: Moist Interior and Crispy Top

A close-up, tempting slice of baked sausage stuffing with a crispy, golden-brown top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a comforting, flavorful sausage stuffing that balances a moist interior with a perfectly crisp, golden top. This recipe is ideal for your holiday table and simplifies preparation by offering make-ahead instructions.

Ingredients

Scale
  • 1 pound bulk pork sausage (or turkey sausage)
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups dried bread cubes (sourdough or white bread work well)
  • 1 cup chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped fresh apple (optional, for variation)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. 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 any excess grease.
  3. Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the sage, thyme, salt, and pepper. Cook for one minute until the herbs are fragrant. Remove the skillet from the heat.
  5. In a very large bowl, combine the dried bread cubes and the optional chopped apple.
  6. Pour the sausage and vegetable mixture over the bread cubes. Toss gently to distribute the ingredients evenly.
  7. In a separate small bowl, whisk together the chicken broth and the eggs. Pour this liquid mixture over the bread and sausage mixture. Toss everything carefully until the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish. If you are making it ahead, cover it tightly and refrigerate for up to 24 hours.
  9. When ready to bake, remove the stuffing from the refrigerator 30 minutes before baking if chilled. Bake uncovered for 35 to 45 minutes, or until the top is golden brown and crispy and the center is hot.
  10. Let the stuffing rest for 10 minutes before serving as a perfect Thanksgiving side dish.

Notes

  • For a make-ahead stuffing, assemble the entire dish, cover, and chill. When baking from cold, you may need to add 5 to 10 minutes to the total cook time.
  • To achieve the crispiest top, lightly brush the surface with melted butter before the final 15 minutes of baking.
  • If you prefer a cornbread sausage stuffing, substitute 3 cups of dried cornbread cubes for 3 cups of the regular bread cubes.

Nutrition

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