Whether you’re looking for a smaller recipe or just want an overall simplified method, this air fryer sausage stuffing checks all the boxes. We went super classic, using sliced white bread (that’s even toasted in the air fryer!), celery, garlic and fresh herbs like sage and thyme. The entire dish comes together in less than hour, making this the perfect stuffing for a low-key Thanksgiving gathering.
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 2 to 4 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 2 to 4 servings |
Ingredients
- 8 ounces sliced country white bread (about 6 slices), cut into 1-inch cubes
- 4 tablespoons unsalted butter, plus more for the baking dish
- 8 ounces breakfast sausage (6 to 9 links), casings removed
- 2 stalks celery, finely diced
- 2 cloves garlic, minced
- 1 large shallot, finely diced
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 1/2 cups low-sodium chicken broth
- 2 large eggs
Instructions
- Preheat a 3.5-quart air fryer to 275 degrees F. Add the bread cubes to the air-fryer basket (it’s okay if they’re not in a single layer). Air-fry until completely dry and lightly golden, tossing halfway through, about 15 minutes.
- Meanwhile, melt the butter in a medium skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until lightly browned and no longer pink, about 5 minutes. Add the celery, garlic, shallot, sage, thyme, 1 teaspoon salt and several grinds of pepper. Continue to cook, stirring occasionally, until the vegetables are tender, 3 to 5 minutes. Pour in the chicken broth and cook until warmed through, about 1 minutes, using a wooden spoon to scrape any brown bits from the bottom of the pan. Remove from the heat.
- Whisk the eggs in a large bowl, then add the bread cubes and warm sausage mixture. Toss until the bread is nicely saturated and the mixture is well combined.
- Preheat the air fryer to 375 degrees F and butter a 6-by-3-inch round baking dish with butter. Transfer the stuffing mixture to the prepared baking dish and cover tightly with aluminum foil. Place the dish in the air-fryer basket, then air-fry until the stuffing is heated through and starting to brown at the edges, about 15 minutes. Remove the foil, then continue to cook until the top is crisp and deep golden brown, 8 to 10 minutes more. Let cool 5 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 431 |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 156 mg |
| Sodium | 651 mg |
| Serving Size | 1 of 4 servings |
| Calories | 431 |
| Total Fat | 28 g |
| Saturated Fat | 12 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 18 g |
| Cholesterol | 156 mg |
| Sodium | 651 mg |
Reviews
Super easy and so helpful to cook this in the air fryer since both ovens were occupied at thanksgiving! Great tasting recipe with our additions— sliced button mushrooms (because we love mushrooms and it sounded good) and sage sausage. The sausage I bought and used was 16oz sage sausage roll instead of breakfast links that I had to remove casings as we like more meat than bread ratio and I simply was lazy and didn’t feel like removing casings.
SO flavorful! Best stuffing I’ve ever had!