A foolproof, moist, and flavorful sausage and herb stuffing with a crispy golden top, perfect for your Thanksgiving table.
Author:ellievance
Prep Time:20 min
Cook Time:50 min
Total Time:70 min
Yield:10-12 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound bulk pork sausage
1 cup chopped yellow onion (about 1 medium)
1 cup chopped celery (about 2 stalks)
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
12 cups dry bread cubes (from 1 loaf of bread, cut into 1-inch pieces and left out overnight or toasted)
2 1/2 cups chicken broth
2 large eggs, lightly beaten
1/4 cup chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large skillet, cook the sausage over medium heat until browned and crumbled. Drain off excess fat. Add the onion and celery to the skillet and cook until softened, about 5-7 minutes. Stir in the garlic, sage, thyme, and rosemary and cook for 1 minute more until fragrant.
In a large bowl, combine the dry bread cubes, sausage mixture, salt, and pepper.
In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread cube mixture and toss gently to combine. Stir in the fresh parsley.
Transfer the stuffing to the prepared baking dish and cover with foil.
Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and crispy.
Notes
For a make-ahead option, prepare the stuffing up to step 4, cover, and refrigerate for up to 24 hours. Add a little more broth when reheating before baking.
To ensure moist stuffing, do not overbake. The bread cubes should absorb most of the liquid.
This stuffing pairs wonderfully with roast turkey. Serve it alongside your main course for a complete Thanksgiving meal.
Consider this recipe as a great alternative to some meal planning services, offering a homemade touch.