This sausage stuffing is a warm and cozy dish that makes any meal feel special. With savory sausage, fresh herbs, and crispy bread cubes, it brings delicious flavors together!
It’s a family favorite at my house. I love how it fills the kitchen with a mouthwatering aroma. Perfect as a side, or just grab a spoon and enjoy it on its own! 😋
Key Ingredients & Substitutions
Pork Sausage: You can choose either mild or spicy sausage depending on your taste. If you’re looking for a healthier option, turkey sausage works well too, giving a lighter texture without losing flavor.
Bread Cubes: Day-old bread is best since it’s drier and holds up well when mixed. If you’re gluten-free, substitute with gluten-free bread. I often use sourdough for a slight tang!
Fresh Herbs: Fresh herbs really boost the flavor! If they’re not available, dried herbs can work in a pinch. Just remember, a little dried herb goes a long way; use about a third of the amount of fresh herbs.
Chicken Broth: You can replace chicken broth with vegetable broth for a vegetarian version. Homemade broth is lovely if you have it on hand. It adds depth and richness.
How Do I Ensure My Stuffing Is Perfectly Moist and Flavorful?
The key to great sausage stuffing is the balance of moisture and flavor. Here’s how to get it right:
- Start with toasted bread cubes; this helps keep the stuffing from getting mushy.
- Gradually pour in the broth-egg mixture and gently toss. You want everything well combined without overdoing it.
- Before baking, the mixture should feel moist but not soggy. Adjust the broth according to your preference.
- Remember to cover with foil when baking to retain moisture, then uncover for the last 15-20 minutes to get that lovely crispy top.
This will give you a deliciously flavorful stuffing that’s golden and crispy on top while remaining moist inside!
How to Make Delicious Sausage Stuffing
Ingredients You’ll Need:
For the Stuffing:
- 1 pound (450g) pork sausage (mild or spicy, based on preference)
- 10 cups bread cubes (preferably day-old white or sourdough bread)
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 3-4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 cups chicken broth (more if needed)
- 2 large eggs, beaten
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 teaspoon crushed red pepper flakes for heat
How Much Time Will You Need?
This delightful sausage stuffing takes about 15 minutes to prep and around 40-50 minutes total to bake. Perfect for gathering everyone around the table without spending all day in the kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a little butter or cooking spray to prevent sticking. This is where your delicious stuffing will bake!
2. Toast the Bread Cubes:
Spread your bread cubes evenly on a baking sheet. Pop them in the oven and toast for about 10-15 minutes, or until they’re golden brown and crispy. Once done, take them out and let them cool a bit.
3. Cook the Vegetables:
In a large skillet over medium heat, melt your butter. Toss in the chopped onion and celery, cooking and stirring for about 5-7 minutes until soft and translucent. Add the minced garlic, cooking for another minute or two; just enough to blossom its flavor, but be careful not to let it burn!
4. Brown the Sausage:
Add the pork sausage to your skillet, breaking it apart with a spoon as it cooks. Keep cooking until the sausage is browned and fully cooked, about 8 minutes. If there’s excess fat in the pan, drain it off carefully.
5. Combine & Season:
Take the skillet off the heat and mix in your fresh herbs—parsley, sage, rosemary, and thyme. Season your mixture with salt, pepper, and optional red pepper flakes for a little kick. Mix it all up to blend those flavors!
6. Mix with Bread:
In a large mixing bowl, combine the toasted bread cubes with the sautéed sausage and vegetable mixture. Give it a gentle toss to combine.
7. Add Liquid:
In a separate bowl, whisk together the chicken broth and beaten eggs. Gradually pour this over the bread mixture, tossing gently until the bread is moistened but not soggy. If it looks too dry, feel free to add a bit more broth!
8. Transfer to Baking Dish:
Spread the stuffing mixture evenly into your greased baking dish. Make sure it’s spread out nicely, so it cooks evenly.
9. Bake Covered:
Cover your dish with foil and bake in the preheated oven for 25 minutes. This helps ensure nice moisture throughout!
10. Bake Uncovered:
After 25 minutes, remove the foil and continue baking for another 15-20 minutes. You want to see a lovely golden brown and crisp top!
11. Cool and Serve:
Once baked, take it out of the oven and let it cool for a few minutes. This stuffing is best served warm as a delicious side or even as a delightful main dish.
Enjoy your hearty, flavorful sausage stuffing, perfect for any gathering or holiday meal!
Can I Use a Different Type of Sausage?
Absolutely! You can use turkey sausage for a lighter option or even chicken sausage for a different flavor. Feel free to experiment with different types according to your taste preferences!
How Can I Make This Recipe Vegetarian?
To prepare a vegetarian version, simply omit the sausage and substitute it with sautéed mushrooms or plant-based sausage alternatives. You can also add more vegetables like diced carrots or bell peppers for added flavor and texture.
Can I Make This Stuffing Ahead of Time?
Yes! You can prepare the stuffing up to a day in advance. Assemble it in the baking dish, cover it tightly, and refrigerate. Just be sure to bake it a little longer if it’s cold from the fridge!
How Should I Store Leftover Stuffing?
Store any leftover sausage stuffing in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350°F (175°C) until warmed through, adding a splash of broth if it seems dry.
