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Best Sausage Stuffing

Best sausage stuffing is made with Italian sausage, dried white bread cubes, sautéed vegetables, and savory herbs. Baked covered and then uncovered, it has a moist center and a golden top.
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Prep Time 20 minutes
Cook Time 1 hour 47 minutes
Resting 10 minutes
Total Time 2 hours 17 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 10 cup white bread firm, cut into 3/4-inch cubes (about 1 pound)
  • 6 tbsp unsalted butter divided
  • 1 lb Italian sausage bulk, mild
  • 1 yellow onion large, finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cup chicken broth low-sodium, warmed
  • 2 egg large

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 butter.
  3. Spread the bread cubes over 2 rimmed baking sheets and bake for 35-45 minutes, stirring once halfway through, until dry throughout.
  4. In a 12-inch skillet over medium heat, cook the sausage, breaking it into small crumbles, for 8-10 minutes until browned and it reaches 160°F.
  5. Transfer the sausage to a large bowl.
  6. Add the remaining 5 tablespoons butter to the skillet, then add the onion and celery and cook for 8-10 minutes until softened.
  7. Stir in the sage, thyme, salt, and pepper and cook for 1 minute.
  8. Increase the oven temperature to 350°F.
  9. Add the dried bread and vegetable mixture to the sausage in an 8-quart bowl.
  10. Whisk the eggs into the broth, pour it over the bread mixture, and toss gently until evenly moistened.
  11. Transfer the mixture to the prepared baking dish.
  12. Cover the dish tightly with foil and bake for 25 minutes.
  13. Uncover and bake for 20-25 minutes until the top is golden and the center reaches 165°F.
  14. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes throughout before mixing. Refrigerate leftovers for 3-4 days; freezer-friendly. Use certified gluten-free bread for a gluten-free variation.