Side dishes really can steal the show. This full-flavored sausage stuffing recipe is bound to be a hit at Thanksgiving, or any other celebration. A classic combination of onion, celery, sage and thyme bolsters the savory sausage flavor, while butter and broth keep it delectably rich and moist. Using cubes of country bread or sandwich bread makes it easy to pull together from scratch and ensures you get excellent crunchy bits on the top and edges. Here it’s baked as a “dressing” in a casserole dish, simple to do ahead and reheat. The recipe easily scales down for smaller celebrations, but if you’re lucky enough to have leftovers they’re bound to disappear quickly.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 stick unsalted butter, plus more for the dish
- 1 pound loose breakfast sausage (or use links and remove the casings)
- 2 onions, chopped
- 4 stalks celery, chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 2 1/2 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 2 large eggs
- 1/2 cup chopped fresh parsley
- 16 cups stale 1/2-inch country white bread cubes (about 2 pounds)
Instructions
- Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
- Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
- Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 628 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 25 g |
| Cholesterol | 117 mg |
| Sodium | 1017 mg |
| Serving Size | 1 of 8 servings |
| Calories | 628 |
| Total Fat | 33 g |
| Saturated Fat | 13 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 25 g |
| Cholesterol | 117 mg |
| Sodium | 1017 mg |
Reviews
2lbs of dried bread was way too much. It filled a 13″ X 9″ pyrex (at least 3 qt) plus most of an 8″ square pyrex (2 qt). I added an extra cup of stock but it could have used even more. It would have been more flavorful and moister with 1 to 1.5lbs of bread at most.
A classic…always wonderful. I do add some sweetness with dried figs, fresh apple and dried cranberries.
This was absolutely delicious! Easy to put together. Leftovers just as good the next day!
Everyone enjoyed this recipe. It’s a classic and you can’t get it wrong. Everyone enjoy!