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Best Sausage Stuffing

This sausage stuffing recipe combines browned pork sausage, aromatic vegetables, and crisped bread cubes for a tender center and golden top. It bakes in a 9x13-inch dish and rests briefly before serving.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
resting 10 minutes
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) white bread sturdy, cut into 3/4-inch cubes
  • 1 lb bulk pork sausage
  • 4 tbsp unsalted butter divided
  • 1 yellow onion large, diced
  • 3 celery stalks, diced
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 large rimmed baking sheet
  • 1 9x13 inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a large rimmed baking sheet and bake for 35–45 minutes, stirring once, until dry and crisp.
  3. Raise the oven temperature to 350°F.
  4. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  5. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and cooked to 160°F.
  6. Transfer the sausage to a large bowl with a slotted spoon.
  7. Melt the remaining 3 tablespoons butter in the skillet, add the onion and celery, and cook for 8–10 minutes until softened.
  8. Stir in the sage, thyme, salt, and pepper.
  9. Transfer the onion and celery mixture to the bowl with the sausage.
  10. Add the dried bread cubes to the bowl and toss to combine.
  11. Whisk the chicken broth and eggs together, pour over the bread mixture, and toss until evenly moistened.
  12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  13. Bake for 25 minutes.
  14. Remove the foil and bake for another 20–25 minutes, until the center reaches 165°F and the top is golden brown.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. Turkey sausage can replace pork sausage if desired.