Sausage Stuffing
This sausage stuffing blends golden toasted bread cubes with savory sausage, herbs, and just the right amount of broth for a cozy, flavorful side. It’s simple, comforting, and perfect for holidays or anytime you want a warm, crowd-pleasing dish.
Ingredients
- 10 cups bread cubes white, sourdough, or French, toasted or day-old
- 1 pound ground sausage mild, sweet, or spicy
- 1 large onion diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 8 tablespoons unsalted butter 1 stick
- 1 ½ teaspoons dried sage or 1 tablespoon fresh chopped
- 1 teaspoon dried thyme or 2 teaspoons fresh chopped
- 1 teaspoon dried rosemary or 2 teaspoons fresh chopped
- ¼ cup chopped fresh parsley
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 ½ to 3 cups chicken broth
Optional
- 1 cup chopped apples
- 1 cup dried cranberries
- 1 cup chopped mushrooms
- ½ cup chopped pecans
Instructions
- Preheat oven to 350°F.
- Spread bread cubes on a baking sheet and toast 10 to 15 minutes, then let cool.
- Cook sausage in a large skillet over medium heat, breaking it apart and browning well.
- Transfer sausage to a bowl and leave drippings in the skillet.
- Add butter to the same skillet and melt.
- Add diced onion, diced celery, and minced garlic.
- Cook until softened and fragrant, about 5 to 7 minutes.
- Stir in sage, thyme, rosemary, parsley, poultry seasoning, salt, and pepper.
- Cook 1 minute to activate herbs.
- Return sausage to the skillet and stir to combine.
- Place toasted bread cubes in a large mixing bowl.
- Add sausage and vegetable mixture to the bowl.
- Pour in chicken broth slowly until bread feels soft but not soggy.
- Gently mix to evenly coat the bread.
- Transfer stuffing to a greased 9×13 baking dish.
- Cover tightly with foil.
- Bake 30 minutes.
- Remove foil and bake 15 to 20 minutes, or until the top is golden and crisp.
- Rest 10 minutes before serving.