This stuffing is our favorite version of the classic. It’s studded with crumbled sausage, flavored with sage and thyme, and loaded with buttery, tender vegetables. This stuffing screams Thanksgiving.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1 stick unsalted butter, plus more for the baking dish
- 1 pound sage sausage, casings removed, meat crumbled
- 1 large onion, diced
- 3 stalks celery, diced
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
- Kosher salt and freshly ground pepper
- 3 cups low-sodium chicken broth
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 16 cups cubed stale white bread
Instructions
- Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat. Add the sausage and cook, stirring and breaking up the meat, until browned, about 5 minutes.
- Add the onion, celery, sage and thyme to the skillet, season with salt and pepper and cook, stirring, until the vegetables are tender, about 5 minutes. Add the chicken broth and bring to a simmer.
- Whisk together the eggs and parsley in a large bowl. Add the bread cubes and toss, then pour in the vegetable-broth mixture and stir to combine.
- Transfer the mixture to the prepared baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. Let rest 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 532 |
| Total Fat | 31 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 21 g |
| Cholesterol | 117 mg |
| Sodium | 858 mg |
Reviews
Was looking for a new stuffing recipe to replace my old cornbread one my family never seemed to love. This one seemed simple enough so I tried and it to rave reviews. My family, who are never huge stuffing fans kept raving how amazing it was. I bought a white baguette as a more substainal country bread was sold out and in a pinch had to add some Pepperidge Farm White Sandwhich Bread to have enough and I have to say the stuffing was so tasty! I also added some chopped dried apricots for sweetness and sprinkles some leftover fried onions on top. Next time I might also add a few chopped walnuts for extra crunch. Definitely going to become a new go-to for Thanksgiving Recipes!