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Sausage & Herb Stuffing - A Cozy, Crowd-Pleasing Classic

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Bread: 1 pound day-old bread (French, sourdough, or country loaf), cut into 1-inch cubes
  • Butter: 6 tablespoons unsalted butter
  • Olive oil: 1 tablespoon (optional, for browning)
  • Sausage: 1 pound pork sausage (Italian or breakfast style), casings removed
  • Onion: 1 large yellow onion, finely diced
  • Celery: 4 ribs celery, finely diced
  • Garlic: 3 cloves garlic, minced
  • Fresh herbs: 2 tablespoons chopped fresh sage; 1 tablespoon chopped fresh thyme; 1/4 cup chopped fresh parsley
  • Stock: 2 to 2 1/2 cups low-sodium chicken or turkey stock, warmed
  • Eggs: 2 large eggs, lightly beaten
  • Salt and pepper: To taste (start with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper)
  • Optional add-ins: 1/2 cup chopped toasted pecans or walnuts; 1/2 cup dried cranberries; 1/2 teaspoon crushed red pepper flakes

Method
 

  1. Dry the bread: Spread cubed bread on baking sheets and let it sit out overnight to dry. In a hurry? Toast in a 300°F (150°C) oven for 20–30 minutes, stirring once, until the edges feel dry but not browned.
  2. Prep the pan: Grease a 9x13-inch baking dish with butter. Set aside.
  3. Brown the sausage: In a large skillet over medium-high heat, warm 1 tablespoon olive oil (optional) and add the sausage. Break it into small crumbles. Cook until browned with some crisp bits, about 6–8 minutes. Transfer to a plate, leaving the drippings in the pan.
  4. Cook the aromatics: Reduce heat to medium. Add 4 tablespoons butter to the pan. When melted, add onion, celery, and a pinch of salt. Cook, stirring often, until soft and translucent, 8–10 minutes. Stir in garlic and cook 1 minute more.
  5. Add the herbs: Stir in sage, thyme, and half the parsley. Cook 30 seconds to bloom the flavors.
  6. Combine with bread: In a large bowl, add the dried bread cubes, cooked sausage, and the onion-celery mixture. Toss gently to distribute everything evenly.
  7. Moisten the mixture: Whisk the warm stock with the beaten eggs. Pour about 2 cups over the bread mixture and toss. The bread should feel evenly damp but not soggy. Add more stock a little at a time if needed.
  8. Season: Add salt and pepper to taste. Remember, sausage and stock can be salty, so season gradually. Stir in any optional add-ins now.
  9. Rest: Let the mixture sit 5–10 minutes so the bread absorbs the liquid. If there are dry patches, sprinkle on a bit more stock.
  10. Transfer and dot with butter: Spoon the mixture into the prepared baking dish. Melt the remaining 2 tablespoons butter and drizzle over the top, or dot small pieces across the surface for extra browning.
  11. Bake covered, then uncovered: Cover tightly with foil and bake at 350°F (175°C) for 25 minutes. Remove foil and bake another 20–25 minutes until the top is golden and crisp and the center is hot and set.
  12. Finish and serve: Sprinkle with the remaining parsley. Let rest 5–10 minutes before serving so it slices cleanly and the flavors settle.