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This savory sausage stuffing has become a holiday tradition in my kitchen. Whether tucked inside a turkey or served as a comforting side, it brings together the richness of sausage and the aroma of herbs for a dish that always disappears fast from the table.
I first tested this on a quiet Sunday and my family has requested it for every holiday since. The smell alone brings everyone to the kitchen.
Ingredients
- Cubed bread: adds hearty structure use day old crusty loaves for best results
- Salted butter: builds flavor throughout both in sautéing and drizzling
- Yellow onion: brings mellow sweetness as it cooks
- Celery: adds freshness and a slight crunch
- Ground sausage: adds savory protein and rich seasoning
- Garlic: enhances the base and lifts the overall dish
- Eggs: bind the stuffing and create body
- Chicken broth: moistens everything evenly choose low sodium to control seasoning
- Fresh parsley: adds brightness at the end
- Dried parsley rosemary and thyme: give that traditional holiday aroma
- Ground sage and black pepper: bring gentle warmth
Step by Step Instructions
- Prep the Bread:
- Cut bread into even cubes and bake at 350 degrees Fahrenheit for 20 minutes tossing halfway through until golden and dry like croutons
- Brown the Sausage:
- In a large skillet over medium heat break up and brown sausage until no pink remains using a wooden spoon to crumble evenly
- Soften the Vegetables:
- Add diced onion and celery to the skillet with a few tablespoons of butter stir and cook for about 10 minutes until vegetables are soft and aromatic
- Make Herb Butter:
- In a small saucepan melt the remaining butter with garlic parsley rosemary thyme sage and black pepper cook gently for 3 minutes until fragrant
- Combine the Mixture:
- In a large bowl mix the toasted bread cubes with the sausage and vegetable mixture then drizzle the herb butter evenly and toss to coat thoroughly
- Assemble the Dish:
- Transfer everything into a greased casserole dish and press gently to level the surface
- Add Liquid and Bake:
- Whisk eggs with chicken broth then pour slowly over the stuffing using a spoon to help it absorb evenly cover with foil and bake at 350 degrees Fahrenheit for 20 minutes
- Finish Baking:
- Remove foil and continue baking for another 35 minutes until the top is golden and the center is firm garnish with fresh parsley before serving
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What makes this shine is the sausage my favorite is a classic pork variety that seasons the entire dish naturally. My kids love the crunchy corners and always ask for seconds.
Storage Tips
Leftover stuffing keeps well for three to four days in the refrigerator sealed in an airtight container. For longer storage freeze in portioned bags for up to three months. Let thaw overnight before gently reheating covered in the oven to prevent drying out.
Ingredient Substitutions
You can swap pork sausage with turkey sausage or even plant based sausage if preferred. For a vegetarian twist skip the meat and use sautéed mushrooms for umami. Use vegetable broth instead of chicken if needed.
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Serving Suggestions
This stuffing shines alongside roasted turkey or chicken but also complements glazed ham or pork tenderloin. For extra variety serve with a bright salad or roasted Brussels sprouts to balance the richness.
Frequently Asked Questions About Recipes
- → Can I prepare the stuffing in advance?
Yes. You can assemble the dish ahead but wait to add the broth and egg mixture until right before baking. Refrigerate covered and bring to room temperature before cooking.
- → What type of bread is best?
Use sturdy bread like Italian loaves, French bread, or sourdough. Avoid soft sandwich bread as it may turn mushy. Slightly stale bread is ideal.
- → Can I use a different sausage?
Turkey sausage is a great substitute. It has less fat, so consider increasing the butter slightly to balance moisture and flavor.
- → How do I know when it's fully baked?
When the top is golden and crisp and the center is firm when lightly pressed. If stuffed inside poultry, the internal temperature should reach 165°F.
- → Is it safe to stuff poultry with this dish?
Yes, but ensure the stuffing is chilled before use and that it reaches 165°F internally. Bake any leftover stuffing in a separate dish.