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Classic Moist Sausage Stuffing with Sage

A close-up of a square serving of sausage stuffing on a white plate, featuring browned bread cubes and visible sausage pieces.
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A recipe for traditional sausage stuffing that yields a moist interior and a slightly crispy top, perfect for holiday meals.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 1 large onion, chopped
  • 3 celery stalks, chopped
  • 1 cup chicken broth
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 cups dried bread cubes (about 1 loaf)
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off excess grease.
  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 chicken broth, sage, thyme, salt, and pepper. Cook for 1 minute, allowing the herbs to become fragrant.
  5. In a very large bowl, combine the dried bread cubes and the sausage mixture. Toss gently to distribute the ingredients evenly.
  6. Pour the lightly beaten eggs over the bread mixture. Toss again until the bread is evenly moistened. Do not overmix.
  7. Transfer the stuffing mixture to the prepared baking dish.
  8. Bake for 35 to 45 minutes, or until the top is golden brown and slightly crisp.

Notes

  • For make-ahead preparation, mix all ingredients except the eggs. Cover and refrigerate for up to 24 hours. Before baking, stir in the eggs, transfer to the dish, and add 10 minutes to the baking time.
  • If you prefer a crispier exterior, bake uncovered. For a softer texture, cover the dish loosely with foil for the first 25 minutes of baking.
  • You can substitute half of the pork sausage with Italian sausage for added flavor.

Nutrition

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