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Best Sausage Stuffing

This sausage stuffing recipe combines dried, crisp bread cubes with browned pork sausage, tender vegetables, sage, and thyme. Bake it covered, then uncover for a golden top and a moist center.
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Prep Time 20 minutes
Cook Time 1 hour 51 minutes
Resting time 10 minutes
Total Time 2 hours 21 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 9 tbsp butter unsalted, divided
  • 1 loaf (16 oz) bread day-old sturdy white; cut into 3/4-inch cubes (about 12 cups)
  • 1 lb pork sausage bulk
  • 1 onion medium yellow, finely diced (about 1 cup)
  • 3 ribs celery finely diced (about 1 1/2 cups)
  • 1 tsp sage dried, rubbed
  • 0.5 tsp thyme dried
  • 0.5 tsp salt kosher
  • 0.5 tsp pepper black
  • 3 cups chicken broth low-sodium
  • 2 eggs large, lightly beaten

Equipment

  • 1 9x13-inch baking dish
  • 2 rimmed baking sheets
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Spread the bread cubes in a single layer on 2 rimmed baking sheets and bake for 35–45 minutes, stirring once halfway through, until dry and crisp.
  4. Raise the oven temperature to 350°F.
  5. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small crumbles, until browned and cooked to 160°F.
  6. Transfer the sausage to an extra-large bowl and drain the skillet.
  7. Add the dried bread cubes to the bowl with the sausage.
  8. Melt the remaining 8 tablespoons butter in the skillet, add the onion and celery, and cook for 8–10 minutes until softened.
  9. Stir in the sage, thyme, salt, and pepper and cook for 30 seconds.
  10. Add the vegetables to the bowl and toss to combine.
  11. Whisk the broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  12. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake at 350°F for 30 minutes.
  13. Uncover and bake for 20–25 minutes more, until golden on top and at least 160°F in the center.
  14. Rest the stuffing 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. For a gluten-free variation, use sturdy gluten-free white bread.