Ingredients
- Unsalted butter10 Tbsp., divided, plus more for dish
- Country-Style White Bread1 loaf, torn into 1" pieces
- Breakfast Sausage1 lb.
- Onion2 medium, finely chopped
- Celery6 stalks, finely chopped
- Garlic8 cloves, coarsely chopped
- Kosher Salt1 Tbsp.
- Fennel Seeds1 tsp. (optional)
- Low-Sodium Chicken Broth3 cups, divided
- Parsley1/2 cup, packed, coarsely chopped
- Sage2 Tbsp., finely chopped
- Thyme2 Tbsp., finely chopped
- Freshly Ground Pepper1/2 tsp.
- Eggs3 large
This Sausage Stuffing recipe is a flavorful blend of breakfast sausage, fresh herbs, and toasted bread, making it a fantastic side for your Thanksgiving feast or any festive gathering. The key to a great stuffing is the balance of textures and flavors: the crispy bread contrasts beautifully with the rich sausage and sautéed vegetables, while the herbs add freshness and depth. Baking it until golden brown ensures a delicious crust on top while keeping the inside moist and flavorful.
The method is straightforward: start by toasting the bread to enhance its flavor and texture. Next, the sausage is browned in a Dutch oven, which builds a wonderful base of flavor. After sautéing onions, celery, and garlic, you’ll mix everything together with broth and eggs, ensuring a rich and cohesive stuffing. Allowing the mixture to rest before baking helps the bread absorb the flavors fully.
For serving, this stuffing can be made ahead of time, making it a convenient addition to your holiday prep. You can prepare the bread a day in advance and even assemble the stuffing to chill overnight. Before baking, simply let it come to room temperature for the best results.
As you enjoy this dish, consider variations, such as adding nuts or dried fruits for added texture and sweetness. Leftovers can be stored in the refrigerator and reheated, making it a delightful addition to any meal.
Substitutions
- Bread: Substitute with gluten-free bread for a gluten-free option.
- Sausage: Use plant-based sausage for a vegetarian version.
- Broth: Any broth can be used; vegetable broth is suitable for vegetarians.
- Herbs: Fresh herbs can be replaced with dried herbs; use 1/3 the amount.
Instructions
Preheat and Prepare Dish
5 minStart by placing a rack in the middle of the oven and preheating it to 350°F. Grease a 13x9-inch baking dish with unsalted butter to prevent sticking.
Toast the Bread
40 minTear the country-style white bread into 1-inch pieces and spread them in a single layer on a rimmed baking sheet. Bake for 30-40 minutes until golden and dried out, then let it cool.
Cook the Sausage
10 minIn a large Dutch oven over medium-high heat, melt 2 tablespoons of unsalted butter. Add the breakfast sausage and cook, breaking it apart, until browned and fully cooked, about 8-10 minutes. Transfer the sausage to a plate, leaving the fat behind.
Sauté Vegetables
15 minReduce heat to medium and add the remaining unsalted butter to the pot. Once melted, add the onions, celery, and garlic, along with the salt and optional fennel seeds. Cook until the onions are softened and golden, about 12-15 minutes.
Combine Ingredients
10 minRemove the pot from heat and stir in the broth, cooked sausage, parsley, sage, thyme, and pepper. In a separate bowl, whisk together the eggs and remaining broth before adding to the pot. Mix in the toasted bread gently and let it sit for about 10 minutes to absorb the liquid.
Transfer and Bake
45 minTransfer the stuffing mixture to the prepared baking dish without packing it down. Cover loosely with foil and place on a baking sheet. Bake for 35-45 minutes until hot throughout (160°F in the center).
Finish Baking
30 minIncrease the oven temperature to 400°F and remove the foil. Bake for an additional 25-30 minutes until the top is light golden brown.
FAQ
Yes, you can prepare the bread and assemble the stuffing a day in advance. Just cover and chill it, bringing it to room temperature before baking.