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Classic Herb and Sausage Stuffing with Crispy Top

A close-up of a golden-brown slice of sausage stuffing recipe served on a white plate.
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Make this classic sausage stuffing recipe for your holiday table. It features savory sausage, fresh herbs, and bread cubes, resulting in a moist interior and a crisp golden crust.

Ingredients

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  • 1 pound bulk pork sausage (mild or savory)
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 cups dried bread cubes (stale white or sourdough bread works well)
  • 1 cup chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • 1/2 cup fresh parsley, chopped
  • Butter for greasing

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it is fully browned. Drain off most of the excess grease, leaving about 1 tablespoon in the pan.
  3. Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant. Remove the skillet from the heat.
  5. In a very large bowl, combine the dried bread cubes and the chopped fresh parsley.
  6. Pour the sausage and vegetable mixture over the bread cubes. Toss gently to combine.
  7. In a separate bowl, whisk together the chicken broth and the lightly beaten eggs.
  8. Pour the broth and egg mixture over the bread mixture. Toss everything together until the bread is evenly moistened. Add more broth, a splash at a time, if the mixture seems too dry. You want it moist, not soggy.
  9. Transfer the stuffing mixture to the prepared baking dish. Do not pack it down tightly.
  10. Bake for 35 to 45 minutes, or until the top is golden brown and crisp and the center is heated through.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

  • For a crispier top, you can bake the stuffing uncovered.
  • If you prefer a richer flavor, substitute half the chicken broth with turkey broth.
  • This recipe works well for make ahead cooking; cover and refrigerate for up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • If you are looking for alternatives to traditional sides, consider how this pairs with meal planning for your holiday menu.

Nutrition

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