Description
A classic and savory sausage stuffing recipe perfect for holiday meals or comforting family dinners. This stuffing combines toasted French bread with Italian sausage, aromatic herbs, and a rich blend of vegetables, baked to golden perfection with a crispy top and a moist, flavorful interior.
Ingredients
Scale
Bread
- 1 ½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups)
Sausage Mixture
- 16 ounces ground mild Italian sausage
- ½ cup salted butter (1 stick), plus more for greasing baking dish
- 2 cups chopped yellow onions
- 2 cups diced celery
- ½ cup chopped flat-leaf parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Liquids and Eggs
- 2 ½ cups chicken broth, divided
- 2 large eggs
Instructions
- Preheat and Dry Bread: Preheat the oven to 300°F with a rack in the center position. Grease a 9×13-inch baking dish. Spread the torn French bread in a single layer on a large rimmed baking sheet. Bake, stirring every 15 minutes, until the bread is dried out and crisp, about 45 minutes. Transfer the dried bread to a large bowl.
- Cook Sausage and Vegetables: Heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, stirring and breaking it into small pieces until it begins to brown, about 5 minutes. Add the butter, chopped onions, and diced celery. Continue cooking until the sausage is fully browned and crumbled and the vegetables are softened, about 5 minutes more.
- Combine Sausage Mixture with Bread and Herbs: Add the cooked sausage and vegetable mixture to the bowl of dried bread. Stir in chopped parsley, minced sage, rosemary, thyme, ground nutmeg, kosher salt, and freshly cracked black pepper. Toss everything to distribute evenly. Pour in 1 ½ cups of chicken broth and gently toss to combine and moisten the bread mixture.
- Add Egg Mixture: In a medium bowl, whisk together the two large eggs and the remaining 1 cup of chicken broth. Pour this mixture over the bread and sausage mixture, gently stirring until everything is well combined.
- Bake Covered: Transfer the stuffing mixture to the prepared greased 9×13-inch baking dish. Cover the dish tightly with foil. Bake in the preheated oven for about 30 minutes until the stuffing is set and no longer loose when the pan is jiggled.
- Bake Uncovered to Crisp Top: Remove the foil and return the dish to the oven. Bake uncovered for an additional 45 minutes until the top is browned and crispy.
- Optional Make-Ahead Step: To prepare a day ahead, bake for the initial 30 minutes covered, then let cool and refrigerate overnight. Before serving, bring the stuffing to room temperature and then bake uncovered for the final 45 minutes to crisp the top.
Notes
- To achieve the best texture, make sure the bread is fully dried out before combining with the other ingredients.
- You can prepare the stuffing a day in advance by baking it covered for 30 minutes, cooling, and refrigerating overnight. Heat it uncovered before serving to crisp the top.
- If desired, substitute chicken broth with turkey or vegetable broth for a different flavor profile.
- Ensure the sausage is fully cooked and browned for maximum flavor in the stuffing.
- Use fresh herbs for vibrant flavor, but dried herbs can be substituted at about one-third the amount.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
