Go Back

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 9 minutes
Resting time 20 minutes
Total Time 1 hour 44 minutes
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.