Print

Classic Sausage Stuffing with Sage for a Moist Interior and Crispy Top

Close-up of a moist, golden piece of sausage stuffing on a white plate with a fork taking a bite.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a memorable holiday side dish with this classic sausage stuffing recipe. You achieve a wonderfully moist interior and a coveted golden, crisp top using simple, accessible ingredients and reliable techniques.

Ingredients

Scale
  • 1 pound bulk pork sausage (or turkey sausage)
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 tablespoon fresh sage, rubbed and chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 10 cups dried bread cubes (use a mix of white and sourdough for best texture)
  • 1 1/2 cups chicken or turkey broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted

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 browned through. Drain off most of the excess grease, leaving about 1 tablespoon in the pan.
  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 fresh sage, thyme, rosemary, salt, and pepper. Cook for 1 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 sausage-vegetable mixture. Toss gently to distribute the sausage evenly throughout the bread.
  6. In a separate medium bowl, whisk together the chicken broth and the lightly beaten eggs. Pour this liquid mixture over the bread and sausage. Toss everything gently until the bread is evenly moistened. Do not overmix; you want the stuffing to remain slightly fluffy.
  7. If the mixture seems too dry to hold a shape when squeezed, add a few more tablespoons of broth until it is moist but not soggy. This step is key for a moist interior.
  8. Transfer the stuffing mixture to the prepared baking dish. Drizzle the melted butter evenly over the top surface of the stuffing.
  9. Bake for 30 to 40 minutes. The stuffing is done when the top is golden brown and crisp, and the center is heated through.
  10. Let the sausage stuffing rest for 10 minutes before serving. This allows the texture to set.

Notes

  • For make-ahead convenience, you can assemble the entire dish (Steps 1 through 7) the day before. Cover the baking dish tightly with foil and refrigerate. Before baking, let it sit at room temperature for 30 minutes, then proceed with baking, adding 5 to 10 minutes to the total cook time if baking straight from the refrigerator.
  • If you prefer stuffing balls, use a cookie scoop to form uniform balls and bake them on a parchment-lined baking sheet for 20 to 25 minutes.
  • Use day-old, dried-out bread cubes. This prevents the stuffing from becoming gummy. You can toast fresh bread cubes in a 300 degree F oven for 15 minutes if you do not have stale bread.

Nutrition

Find it online: https://tastethisplate.com/best-sausage-stuffing-moist-crispy-recipe/