If you’re looking to perfect your Thanksgiving spread, this Classic Sausage Stuffing is a must-try. Made with day-old French bread and infused with fresh herbs and savory sausage, it’s a dish that’s both hearty and aromatic. Whether you’re hosting the big meal or bringing a dish to share, this stuffing is sure to be a crowd-pleaser.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 35 minutes
- Servings: 10-12
Why You’ll Love This Recipe
- Perfect balance of texture: Crispy on top and moist within.
- Aromatic with a fresh medley of herbs.
- Make-ahead friendly for stress-free holiday gatherings.
- Customizable by using your preferred type of sausage.
Ingredients
- 1½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups): Forms the base, providing a sturdy structure to absorb flavors.
- 16 ounces ground mild Italian sausage: Adds a savory depth; can substitute with turkey sausage for a lighter option.
- ½ cup salted butter, (1 stick), plus more for greasing: Contributes richness and helps brown the bread.
- 2 cups chopped yellow onions: Offers sweetness and depth to the stuffing.
- 2 cups diced celery: For crunch and freshness.
- ½ cup chopped flat-leaf parsley: Brightens and balances the flavors.
- 1 tablespoon minced fresh sage: Key herb for traditional stuffing notes.
- 1 tablespoon minced fresh rosemary: Adds a pine-like fragrance.
- 1 tablespoon minced fresh thyme: Complements the other herbs with its earthy tones.
- ¼ teaspoon ground nutmeg: Adds a warm, subtle spice.
- ½ teaspoon kosher salt: Enhances all the flavors.
- ½ teaspoon freshly cracked black pepper: Adds a hint of spice.
- 2½ cups chicken broth, divided: Moistens the bread and helps bind the stuffing.
- 2 large eggs: Act as a binder, ensuring the stuffing holds together.
How to Make It
Step 1: Dry the Bread
Preheat your oven to 300°F and position a rack in the center. Grease a 9×13-inch baking dish. Spread the torn bread in a single layer on a large rimmed baking sheet. Bake, stirring every 15 minutes, until thoroughly dried, about 45 minutes. Transfer to a large bowl; drying the bread is crucial for it to absorb flavors without becoming mushy.
Step 2: Cook the Sausage and Vegetables
In a large skillet over medium-high heat, brown the sausage, stirring to break it into small pieces, about 5 minutes. Add the butter, onions, and celery. Continue cooking until the sausage is fully browned and the vegetables are softened, roughly 5 more minutes. The mixture should be fragrant and the onions translucent.
Step 3: Combine Ingredients
Add the sausage mixture to the bread bowl. Sprinkle with parsley, sage, rosemary, thyme, nutmeg, salt, and pepper. Toss to evenly distribute the ingredients. Pour in 1½ cups of chicken broth, gently tossing to combine and allow the flavors to meld.
Step 4: Bind the Stuffing
In a separate bowl, whisk together the eggs and the remaining 1 cup of chicken broth. Pour over the bread mixture and carefully fold everything together until well combined, ensuring each piece of bread is moistened.
Step 5: Bake the Stuffing
Transfer the mixture to the prepared baking dish. Cover with foil and bake for about 30 minutes. Check for set firmness; the stuffing should not jiggle if the dish is moved. Remove the foil and return to the oven, baking uncovered for another 45 minutes, until the top is golden brown and crispy.
Recipe FAQs
Can I make this stuffing ahead of time?
Yes, you can prepare the stuffing up to the baking step, cover, and refrigerate overnight. Bake as directed, adding an extra 10 minutes if starting from cold.
What if I don’t have fresh herbs?
Dry herbs can be used if fresh aren’t available. Use one-third the amount of fresh herbs specified since dried herbs are more concentrated in flavor.
Can I use a different type of bread?
Yes, other sturdy breads like sourdough or Italian can be used, but avoid softer breads as they might become too mushy.
