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The Ultimate Moist and Crispy Sausage Stuffing Recipe

A close-up of a perfectly baked slice of sausage stuffing with crispy edges and fresh herbs.
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Make the best homemade sausage stuffing for your holiday table. This recipe uses savory Italian sausage and fresh herbs to guarantee a moist interior and a perfectly golden, crisp exterior every time you bake it.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 pound stale, crusty bread (like sourdough or French bread), cut into 1-inch cubes
  • 1 cup celery, chopped
  • 1 cup yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 cup unsalted butter
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 cups low-sodium chicken broth (plus more if needed)
  • 1/2 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. Spread the bread cubes on a baking sheet. Bake for 10 to 12 minutes until lightly toasted. Set aside.
  3. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off most of the fat, leaving about 2 tablespoons in the skillet.
  4. Add the butter to the skillet. Once melted, add the onion and celery. Sauté until softened, about 5 to 7 minutes.
  5. Add the minced garlic, sage, thyme, salt, and pepper. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  6. In a large bowl, combine the toasted bread cubes, the sausage and vegetable mixture, and the fresh parsley. Toss gently to combine.
  7. In a separate small bowl, whisk together the chicken broth and the beaten eggs.
  8. Pour the broth mixture evenly over the bread mixture. Toss gently until the bread is evenly moistened. Do not overmix. If the mixture seems too dry, add a splash more broth.
  9. Transfer the stuffing mixture to the prepared baking dish. Do not pack it down tightly; keep it loose for a moist interior.
  10. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
  11. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and crisp.
  12. Let the stuffing rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the entire dish (Steps 1 through 5), but do not add the liquid (broth and eggs). Cover and refrigerate for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then add the liquid and proceed with baking instructions.
  • To achieve a crispier top, you can bake the stuffing uncovered for the last 20 minutes, or place it under the broiler for the final 2-3 minutes, watching closely to prevent burning.
  • If you prefer a sweeter flavor profile, substitute 1 cup of the bread cubes with 1 cup of chopped, sautéed apples added in Step 5.

Nutrition

Find it online: https://cookingzenith.com/ultimate-moist-crispy-sausage-stuffing-recipe/