This recipe elevates classic bread stuffing with browned sausage, herbs, celery, and onion. It’s moist inside, crisp outside, and guaranteed to be a family favorite. Perfect for holidays or Sunday dinners!
Savory Sausage & Herb Stuffing (The Ultimate Rich & Flavorful Side)
Pin
Print

Savory Sausage & Herb Stuffing (The Ultimate Rich & Flavorful Side)

Course: Side Dish, Main Dish (if served as a light meal)Cuisine: American, Comfort Food
Servings

8-10

servings
Prep time

20

minutes
Cooking time

40-50

minutes
Calories

380-480

kcal

Ingredients

  • 1 large loaf (about 1 pound / 450g) day-old white bread, sourdough, or challah, cut into 1/2-inch cubes (approx. 10-12 cups)

  • 1 pound (450g) bulk pork sausage (mild, sage, or breakfast sausage work well)

  • 1/2 cup (113g) unsalted butter, plus more for greasing the dish

  • 2 cups (approx. 2 medium) yellow onions, finely chopped

  • 2 cups (approx. 4 stalks) celery, finely chopped

  • 3-4 cloves garlic, minced (optional, but recommended)

  • 1 1/2 teaspoons dried sage

  • 1 teaspoon dried thyme

  • 1/2 teaspoon dried rosemary, crushed

  • 1/2 teaspoon black pepper, or to taste

  • 1/4 teaspoon salt, or to taste (adjust based on sausage saltiness)

  • 2 1/2 cups (600ml) low-sodium chicken or turkey broth (warm)

  • 2 large eggs, lightly beaten

  • 1/4 cup fresh parsley, chopped (for garnish and added freshness)

Instructions:

  • Prepare Bread: If your bread isn't already stale, spread the bread cubes in a single layer on a large baking sheet. Bake in a preheated oven at 300°F (150°C) for 10-15 minutes, or until lightly toasted and dry. This prevents soggy stuffing. Let cool completely. Transfer to a very large mixing bowl.

  • Cook Sausage: In a large skillet or Dutch oven, brown the bulk sausage over medium-high heat, breaking it up with a spoon as it cooks. Cook until no pink remains, then drain off any excess grease. Transfer the cooked sausage to the bowl with the bread cubes.

  • Sauté Aromatics: In the same skillet (no need to clean, the residual sausage fat adds flavor!), melt the 1/2 cup butter over medium heat. Add the chopped onions and celery. Cook, stirring occasionally, until softened and translucent, about 8-10 minutes.

  • Add Garlic & Spices: Stir in the minced garlic (if using), dried sage, dried thyme, crushed dried rosemary, black pepper, and initial 1/4 teaspoon salt. Cook for another 1-2 minutes until fragrant. Remove from heat.

  • Combine Ingredients: Add the sautéed vegetable and herb mixture to the bowl with the bread cubes and cooked sausage. Toss gently to combine.

  • Add Wet Ingredients: In a separate bowl, whisk together the warm broth and lightly beaten eggs. Pour this mixture over the bread, sausage, and vegetable mixture. Gently fold with a large spoon or your hands until all the bread is moistened and ingredients are evenly distributed. The mixture should be very moist. Taste and adjust salt if needed (sausage can be quite salty).

  • Transfer to Baking Dish: Lightly grease a 9x13 inch baking dish with butter. Transfer the stuffing mixture to the prepared dish, spreading it evenly but without compacting it too much.

  • Bake: Bake in the preheated oven at 375°F (190°C) for 40-50 minutes, or until the top is golden brown and crispy and the stuffing is cooked through and heated through. For a moister stuffing, you can cover it loosely with foil for the first 25-30 minutes, then uncover for the remaining baking time to allow the top to crisp up.

  • Serve: Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh chopped parsley. Serve warm and enjoy!

Notes:

  • Sausage Choice: Use a good quality bulk pork sausage. Mild or sage breakfast sausage works beautifully. For extra heat, try a spicy Italian sausage (adjust red pepper flakes in other dishes if using).
  • Bread Type: Day-old white bread, sourdough, or challah are excellent choices. Avoid fresh, soft bread, which can become mushy.
  • Moisture Level: The amount of broth can vary slightly depending on your bread's dryness and how much fat the sausage renders. The mixture should feel well-moistened but not soupy before baking.
  • Make Ahead: You can cook the sausage and sauté the aromatics a day in advance. Combine them with the dried bread cubes, then cover and refrigerate. Add the wet ingredients (broth and eggs) just before baking. The entire assembled stuffing can also be covered and refrigerated for up to 24 hours before baking; add 10-15 minutes to baking time if baking from cold.
  • Optional Add-ins: For extra texture and flavor, consider adding 1 cup of chopped mushrooms (sautéed with the onions and celery), 1/2 cup of toasted pecans, or 1/2 cup of dried cranberries.