Sausage Stuffing

This Sausage Stuffing recipe can be made with fresh or store bought bread cubes! Use it to stuff chicken or turkey, or bake it in a casserole dish and serve it as a dressing on the side.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Side Dish

Cuisine: American

Servings: people

Calories: 325kcal

Author: Stephanie

Ingredients

12 cups cubed bread see notes
1 stick butter divided. Equal to 8 tbs. (I use salted butter)
1 large yellow onion diced
3 ribs celery diced
1 lb. ground breakfast sausage or sweet Italian. See notes.
3 cloves garlic minced
2 large eggs whisked
3 cups chicken broth see notes
fresh parsley to garnish

Seasonings

2 teaspoons dried parsley
2 teaspoons dried rosemary
2 teaspoons dried thyme
¼ teaspoon ground sage
¼ teaspoon pepper

US Customary - Metric

Instructions

Preheat oven 350 degrees. Cut the bread into cubes and spread them out in an even layer on a large, rimmed baking sheet. (You can also use 2 baking sheets if needed.) Bake for 10 minutes, toss, and bake for 10 more minutes, or until they’re all firm like croutons.
Meanwhile, preheat a large skillet to medium-high and melt 2 tablespoons of butter. Add the sausage, onions, and celery. Cook and crumble for about 10 minutes, or until cooked through. Add the sausage mixture along with any drippings to the baking sheet with the bread cubes and toss to coat. (You can also do this in a very large bowl.)
In the same skillet, melt the remaining 5 tablespoons of butter over medium heat. Use a silicone spatula to “clean” the bottom and sides of the skillet. Add the garlic and seasonings and cook for 2 minutes. Drizzle over the bread cubes and toss to coat.
Transfer the bread cubes to a lightly greased 9 x 13-inch casserole dish.
Whisk the eggs and the chicken broth together. (The chicken broth needs to be at room temperature (not hot) so that the eggs don’t cook when added.)
Pour half of the chicken broth evenly over the stuffing. Toss to coat. Pour more and toss until the breading is moist but not too wet.
Cover and bake for 20 minutes. Remove cover and bake 35 more minutes, or until desired brown color on top is obtained and the mixture is firm (not jiggly).
Garnish with fresh parsley and serve!

Notes

Make Ahead Method:

Prepare and assemble this as outlined but wait on adding the chicken broth/egg mixture until just before baking. I would also let it sit out for 30 minutes prior to baking if it’s been refrigerated.

Pro Tips:

Variety of Bread Options: You can use any kind of bread for this. I love using hearty Italian loaves, something not too fluffy so that it holds up nicely. You can also purchase bread cubes from the store. If your cubes are very dry, (like the Stove Top brand), you may need to add up to 1 cup of additional broth.
Amount of Bread: My bread cubes as shown here (12 cups), weighed 1.2 lbs. (or 544 grams) before toasting them.
Sausage: Jimmy Deans Regular Pork Sausage is my go-to for this recipe, but you can also use sweet Italian. The variety that I use is salty enough (420 mg/serving) so that no additional salt is needed. If your sausage has less salt, consider adding up to 1/2 teaspoon of salt to the seasoning mixture.
Eggs: The eggs act as a binder to keep the stuffing together and to prevent it from being dry/crumbly. They can be skipped if needed.
Stuffing a Turkey/Chicken: Chill for 45 minutes (or more) before using this to stuff a turkey/chicken. Any additional stuffing can be baked in a smaller casserole dish as outlined.
Dried cranberries make a nice addition to this, you can stir in about 1/3 cup before adding the chicken broth!
Apples are another great add-on. I love using 2 gala apples and cooked them with the sausage, onions, and celery.

Storage

Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.

Nutritional information is an estimate and is per serving. There are 12 servings in this recipe.

Nutrition