Sausage Stuffing
Yield: 10 servings
This Classic Sausage Stuffing recipe is made with French bread, sausage, celery, onions and fresh herbs. The perfect Thanksgiving side dish!
Ingredients
- 12 cups 1-day-old soft French bread, with crusts on, cut into 1" slices, then hand-torn into 1" pieces
- 1 pound bulk pork sausage
- ½ cup unsalted butter
- 2 cups chopped sweet yellow onion (such as Vidalia)
- 2 cups sliced celery
- 2 cups low-sodium chicken broth
- ½ cup chopped Italian parsley leaves
- 2 tablespoons finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves, plus a bit more for garnish
- ¾ teaspoon Morton kosher salt
- ½ teaspoon freshly ground black pepper, plus a bit more for serving
- 2 large eggs
Instructions
- Preheat oven to 300°F. Lightly spray a 9" x 13" baking dish and set aside.
- Add the torn bread pieces to two large rimmed baking sheets, spreading bread into a single layer. Bake for 45 minutes, stirring and rotating pans every 15 minutes, until bread is dry and crispy. Transfer toasted bread to a very large mixing bowl.
- Turn oven heat up to 350°F.
- While bread is in the oven, add sausage to a large skillet over medium heat. Break it up into bite-size pieces with a spatula and cook for 5 minutes.
- Add butter, onion, and celery to the par-cooked sausage. Stir regularly, until sausage is cooked through and vegetables are softened, about 10 minutes more. Scrape every last bit from the skillet into the bowl with the toasted bread, then fold everything together.
- Drizzle ½ cup of the chicken broth over the stuffing mixture, then fold a few times. Drizzle another ½ cup of the chicken broth over the stuffing mixture, and fold again.
- Add parsley, sage, rosemary, and thyme to the stuffing mixture, plus the salt and pepper. Fold to combine.
- In a small bowl, whisk eggs until completely combined. Add remaining 1 cup chicken broth and whisk to incorporate. Drizzle this evenly over stuffing mixture, then gently fold to combine. Take care to not overmix or mash the bread.
- Transfer stuffing mixture to prepared baking dish, cover tightly with foil, and bake for 40 minutes. Remove foil and bake 25 to 30 minutes more, or until hot throughout and lightly browned on top. Place under the broiler for 1 to 3 minutes, to further brown and crisp up the top.
- Remove from oven and sprinkle a little more freshly ground black pepper over the top, along with some fresh thyme leaves, and serve hot.
Notes
To make this stuffing a day in advance, bake as directed, but do not brown it under the broiler at the end. Let cool to room temperature, then cover pan tightly and refrigerate. To reheat, remove stuffing from the fridge 30 minutes prior to going into the oven at 350°F. Bake with a foil cover for 30-40 minutes, or until hot throughout. Then remove foil and bake 5-10 minutes more. Broil if desired.
Nutrition Information:
Calories: 572kcal Carbohydrates: 84g Protein: 22g Fat: 16g Saturated Fat: 7g Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 0.3g Cholesterol: 52mg Sodium: 1235mg Potassium: 345mg Fiber: 4g Sugar: 8g Vitamin A: 419IU Vitamin C: 4mg Calcium: 107mg Iron: 7mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.