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Best Sausage Stuffing

Best sausage stuffing combines mild Italian sausage, herbs, and dried bread cubes in a 9x13-inch baking dish. It bakes up moist in the center with a golden top, making it a hearty holiday side dish.
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Prep Time 15 minutes
Cook Time 1 hour 6 minutes
resting 10 minutes
Total Time 1 hour 31 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb mild Italian sausage
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, diced
  • 3 celery ribs diced
  • 1 bag (12 oz) unseasoned dried bread cubes
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 1 tsp rubbed sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Cook the sausage in a 12-inch skillet over medium heat, breaking it into small pieces, until browned and cooked through to 160°F, 8 to 10 minutes.
  4. Transfer the sausage to a large bowl.
  5. Melt the butter in the same skillet.
  6. Add the onion and celery, and cook until softened, 6 to 8 minutes.
  7. Add the bread cubes, sausage, onion mixture, and parsley to the bowl and toss to combine.
  8. Whisk the broth, eggs, sage, thyme, salt, and pepper in a medium bowl.
  9. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  10. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  11. Bake at 350°F for 30 minutes.
  12. Uncover and bake until the top is golden and the center reaches 165°F, 15 to 25 minutes.
  13. Rest for 10 minutes before serving.

Notes

For an even texture, toss until the bread is evenly moistened without crushing the cubes. Refrigerate leftovers for 3 to 4 days; this stuffing freezes well. For a vegetarian variation, use plant-based sausage and vegetable broth.