Nourishing Recipe...

The sausage browns in the skillet while the onion and celery soften in butter, and the kitchen starts smelling like the best part of a holiday meal. Best Sausage Stuffing gets its savory base from bulk breakfast sausage, then dried bread cubes soak up the buttery vegetables and broth without losing all their shape. The finished pan has a golden top and a tender center that holds together when you serve it.

I like that this stuffing bakes on its own in a 9×13-inch dish, so the top and center cook at the same pace. The eggs help the broth cling to the cubes and set as the stuffing bakes. Give the bread mixture time to stand before it goes into the oven; the cubes need those few minutes to take up the liquid evenly. Each scoop comes out savory, soft in the middle, and edged with crisp golden bits.

The Flavor Hiding in the Sausage Skillet

Breakfast sausage brings seasoning and browned, savory bits to the pan before the bread ever goes in. The butter, onion, and celery cook in that same skillet, which means the vegetables pick up the flavor left behind as the sausage browns. Using a separate pan for the vegetables would lose that connection and leave more of the good flavor behind.

The order also lets each part do its job. The sausage gets direct heat long enough to brown, while the onion and celery soften gently in butter instead of scorching beside the meat. Garlic and dried herbs go in near the end of that stage, where a brief cook warms their aroma without letting the garlic turn bitter. When the skillet mixture is tossed with the bread cubes, it gives the stuffing a savory base throughout rather than leaving all the flavor concentrated in a few bites.

What the Sausage, Bread, and Eggs Bring to This Stuffing

• Bulk breakfast sausage — It seasons the stuffing as it browns and gives each serving little savory pieces. A standard store-brand bulk sausage works well; choose a mild or hot version to set the heat level.
• Unseasoned dried bread cubes — Their dry, sturdy texture absorbs the broth mixture while keeping more structure than soft fresh bread. Unseasoned cubes let the sausage and herbs lead; unseasoned gluten-free cubes are the closest swap for a gluten-free version.
• Unsalted butter — It softens the vegetables and carries the sage and thyme through the bread. Unsalted butter also gives you control over the seasoning alongside the sausage and broth.
• Low-sodium chicken broth — It moistens the cubes without bringing too much salt from the carton. Vegetable broth works in its place, though the stuffing will taste less meaty.
• Eggs — Whisked into the broth, they help the mixture set into cohesive servings rather than loose, wet bread. They’re doing structural work here, so I wouldn’t replace them with a thinner liquid.
• Onion, celery, garlic, sage, and thyme — These are the familiar aromatic backbone. Fresh, firm celery and a solid onion are fine at everyday grocery-store quality; dried sage and thyme should still smell fragrant when you open the jars.
• Fresh parsley — It adds a fresh, green note to the broth mixture. Fresh parsley is worth using here; dried parsley won’t bring the same brightness.

From Browning the Sausage to a Golden, Set Center

Brown the sausage in small pieces

Heat the oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray. Cook the sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into small pieces as it cooks. Look for browned edges rather than large pale clumps, and cook until the sausage reaches 160°F. Transfer it to a large bowl.

Soften the vegetables before adding the herbs

Melt the butter in the same skillet, then add the diced onion and celery. Cook for 6 to 8 minutes, stirring now and then, until they’ve softened and the onion looks translucent. Stir in the garlic, sage, thyme, salt, and pepper and cook for 30 seconds. Keep the garlic moving during that brief final cook so it smells fragrant without browning.

Moisten the cubes and give them a short soak

Add the bread cubes and the vegetable mixture to the bowl with the sausage, then toss to distribute everything. In a medium bowl, whisk together the broth, eggs, and parsley; pour this over the bread mixture and toss until the cubes are evenly moistened. Let the mixture stand for 10 minutes before transferring it to the prepared dish. Toss gently enough to keep the cubes recognizable.

Bake covered first, then uncover for color

Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden and the center reaches 160°F. If the top is browning but the middle still needs time, keep baking until the center is ready rather than taking it out for color alone. Let the dish rest for 10 minutes before serving.

Easy Swaps That Keep the Stuffing’s Structure Intact

Answers to Sausage Stuffing Questions That Come Up at the Stove

Best Sausage Stuffing

Sausage stuffing is baked until golden on top, with savory breakfast sausage, tender vegetables, and moist bread cubes. A covered-then-uncovered bake helps the center cook through while the top turns crisp and golden.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 9 minutes mins

Resting time 20 minutes mins

Total Time 1 hour hr 44 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Calories: 475

Ingredients Equipment Method Notes

Ingredients

  

• cooking spray nonstick
• 1 lb breakfast sausage bulk
• 0.5 cup unsalted butter
• 1 onion medium yellow, diced
• 3 ribs celery diced
• 2 cloves garlic minced
• 1 tsp dried sage
• 0.5 tsp dried thyme
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 package (12 oz) unseasoned dried bread cubes
• 3 cups low-sodium chicken broth
• 2 eggs large
• 0.25 cup fresh parsley chopped

Equipment

• 1 large skillet
• 1 9x13-inch baking dish

Method

 

1. Heat the oven to 350°F.
2. Coat a 9x13-inch baking dish with nonstick cooking spray.
3. Cook the sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into small pieces, until browned and it reaches 160°F.
4. Transfer the sausage to a large bowl.
5. Melt the butter in the skillet.
6. Add the onion and celery and cook for 6 to 8 minutes until softened.
7. Stir in the garlic, sage, thyme, salt, and pepper and cook for 30 seconds.
8. Add the bread cubes and vegetable mixture to the sausage and toss.
9. Whisk together the broth, eggs, and parsley in a medium bowl.
10. Pour the broth mixture over the bread mixture and toss until evenly moistened.
11. Let the mixture stand for 10 minutes.
12. Transfer the mixture to the prepared dish.
13. Cover tightly with foil and bake for 30 minutes.
14. Uncover and bake for 15 to 20 minutes until golden on top and the center reaches 160°F.
15. Let the stuffing rest for 10 minutes before serving.

Notes

For even moisture, toss the bread mixture until no dry cubes remain. Refrigerate leftovers for 3 to 4 days; freezer-friendly for up to 3 months. For a gluten-free version, use gluten-free dried bread cubes.