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Classic Herb and Sausage Stuffing

Close-up of a golden brown, savory slice of stuffing with herbs and sausage pieces.
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This recipe yields a traditional stuffing with a moist interior and a crisp top layer, perfect as a side dish for roasted poultry.

Ingredients

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  • 1 pound dried white bread cubes (about 10 cups)
  • 1 pound bulk pork sausage
  • 1 cup unsalted butter
  • 2 cups chopped yellow onion
  • 2 cups chopped celery
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 large eggs
  • 3 cups chicken broth

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. If your bread cubes are not dry, spread them on a baking sheet and bake at 300 degrees F for 10 minutes until slightly dry. Place bread cubes in a very large bowl.
  3. In a large skillet over medium heat, cook the sausage, breaking it up, until browned. Drain off excess grease and add the sausage to the bowl with the bread cubes.
  4. Melt the butter in the same skillet. Add the onion and celery and cook until softened, about 8 minutes.
  5. Stir the sage, thyme, rosemary, salt, and pepper into the vegetables. Cook for 1 minute until fragrant.
  6. Pour the vegetable and herb mixture over the bread and sausage. Toss gently to combine.
  7. In a separate bowl, whisk the eggs and chicken broth together. Pour this liquid mixture over the bread mixture. Toss gently until all the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish.
  9. Bake for 40 to 50 minutes, or until the top is golden brown and crisp. The internal temperature should reach 165 degrees F.

Notes

  • To make ahead, prepare the mixture up to step 6, cover, and refrigerate for up to 24 hours. Add 1/2 cup more broth before baking if refrigerating.
  • For a crispier top, bake uncovered. For a moister result, cover the dish loosely with foil for the first 30 minutes of baking.
  • You can bake this mixture inside a turkey, but you must use 1 cup less broth and ensure the turkey reaches a safe internal temperature of 165 degrees F in the deepest part of the stuffing.

Nutrition

Find it online: https://cookerycourier.com/classic-herb-sausage-stuffing-recipe/