Description
This classic sausage stuffing recipe combines crusty French bread with flavorful Italian sausage, aromatic herbs, and a blend of vegetables. Baked to golden perfection, it’s a comforting and savory side dish perfect for holiday meals or family gatherings.
Ingredients
Scale
Main Ingredients
- 1 ½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups)
- 16 ounces ground mild Italian sausage
- ½ cup salted butter (1 stick), plus more for greasing
- 2 cups chopped yellow onions
- 2 cups diced celery
- ½ cup chopped flat-leaf parsley
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh rosemary
- 1 tablespoon minced fresh thyme
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 ½ cups chicken broth, divided
- 2 large eggs
Instructions
- Preheat Oven and Prepare Bread: Preheat your oven to 300°F and position a rack in the center. Grease a 9×13-inch baking dish. Spread the torn French bread evenly on a large rimmed baking sheet. Bake, stirring every 15 minutes, until the bread pieces are dried out and crisp, approximately 45 minutes. Transfer the dried bread to a large mixing bowl.
- Cook Sausage and Vegetables: Heat a large skillet over medium-high heat. Add the ground mild Italian sausage and cook while stirring and breaking it into pieces for about 5 minutes until it starts to brown. Add the butter, chopped yellow onions, and diced celery to the skillet. Continue cooking and stirring for an additional 5 minutes or until the sausage is fully browned and crumbled.
- Combine Bread and Sausage Mixture: Transfer the cooked sausage, onions, and celery into the bowl with the dried bread. Add chopped parsley, fresh minced sage, rosemary, thyme, ground nutmeg, kosher salt, and freshly cracked black pepper. Toss gently to evenly distribute all ingredients. Pour 1½ cups of chicken broth over the mixture and toss again to combine.
- Add Egg Mixture: In a medium bowl, whisk together the eggs and remaining 1 cup of chicken broth until well combined. Pour this mixture into the bowl with the bread and sausage. Toss gently but thoroughly to evenly moisten all the bread pieces without mushing.
- Bake the Stuffing: Transfer the combined stuffing mixture to the prepared greased baking dish. Cover tightly with foil and bake for 30 minutes until the mixture is set and does not jiggle when the pan is moved.
- Finish Baking for Crisp Top: Remove the foil from the baking dish and return it uncovered to the oven. Continue baking for an additional 45 minutes until the top is golden brown and crispy.
Notes
- If preparing ahead of time, bake the covered stuffing for 30 minutes, then let it cool and refrigerate overnight. Before serving, bring it to room temperature and bake uncovered for 45 minutes to finish.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg
