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Best Sausage Stuffing

This sausage stuffing recipe combines crisped white bread, browned pork sausage, and buttery herbs in a 9x13-inch baking dish. Bake it covered, then uncover until the top is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 44 minutes
Standing and resting 15 minutes
Total Time 2 hours 19 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 413
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) sturdy white bread cut into 3/4-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter
  • 1 lb bulk pork breakfast sausage
  • 1 yellow onion medium, finely chopped (about 1 1/2 cups)
  • 3 ribs celery finely chopped (about 1 1/2 cups)
  • 2 tsp rubbed sage
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup parsley fresh, chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes over two 18x13-inch rimmed baking sheets and bake for 35 to 45 minutes, stirring once, until dry and crisp.
  3. Let the bread cubes cool.
  4. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  5. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  6. Transfer the sausage to a large bowl with the bread cubes.
  7. Melt the remaining 7 tablespoons butter in the skillet.
  8. Add the onion and celery and cook for 6 to 8 minutes until tender.
  9. Stir in the sage, thyme, salt, pepper, and parsley, then add the mixture to the bowl.
  10. Whisk the chicken broth and eggs together, pour over the bread mixture, and toss until evenly moistened.
  11. Let the mixture stand for 5 minutes.
  12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  13. Bake for 30 minutes.
  14. Uncover and bake for 15 to 20 minutes, until the top is golden and the center reaches 160°F.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, let the bread cubes dry until crisp before mixing. Refrigerate leftovers for up to 3 to 4 days; freeze for up to 3 months. For a gluten-free version, use sturdy gluten-free white bread.