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This easy Classic Sausage Stuffing Recipe is a Thanksgiving staple. Sausage stuffing is buttery, savory and a bit crispy around the edges. I’ll share with you my foolproof trick for perfect stuffing every time!
What is your favorite Thanksgiving dish and why is it stuffing? I mean, sure, some people can’t live without Mashed Potatoes or Green Bean Casserole. But as delicious as those are, I think we all know who the real MVP of Thanksgiving is – it’s stuffing! Or maybe you call it dressing?
Stuffing – which is what I call it even though we don’t actually stuff it in the turkey – is my favorite, and over the years I have developed a foolproof trick for perfect stuffing. It all comes down to the bread.
For years I tried different kinds of bread for stuffing – pre-packaged bread cubes, fancy artisanal bread cubes, and stale bread cubes. What I eventually discovered is the key to the best stuffing is toasted bread cubes made from plain old sandwich bread.
The best bread for stuffing
The best bread for stuffing is regular white sandwich bread that has been cubed and toasted in the oven.
- Plain sandwich bread has the right texture to absorb enough moisture but not fall apart and get soggy.
- Toasting bread instead of letting it get stale will allow it to reabsorb moisture better, so your stuffing is moist instead of dry and chewy.
Ingredients for Sausage Stuffing
- Italian Sausage: Begin with a pound of high-quality ground Italian sausage. This will infuse the stuffing with a rich, savory flavor. Use mild or hot. Hot Italian sausage will of course make your stuffing spicy.
- Toasted Bread Cubes: Cubes of toasted bread provide the perfect texture for your stuffing. The toasting enhances the bread’s ability to absorb the savory juices while maintaining some structure.
- Celery and Onions: Celery and onions are the traditional base for a classic stuffing. These vegetables provide a traditional flavor that we love..
- Aromatic Herbs – Sage, Rosemary, and Thyme: The combination of these aromatic herbs is quintessential for a Thanksgiving stuffing. Sage brings an earthy, peppery flavor, rosemary adds a hint of pine, and thyme contributes a subtle, herby note that ties the dish together.
- Chicken Broth: Chicken or turkey broth not only moistens the bread cubes but also imparts a savory flavor. Use low sodium so you can control the over all saltiness of the dish.
How to Make Sausage stuffing
- Preheat oven to 300°F degrees and spread bread cubes on 2 baking sheets in a single layer. Toast , stirring a few times until dry, about 30-40 minutes. Allow to cool completely.
- Brown sausage in large skillet over medium high heat, 6-10 minutes. Remove with a slotted spoon
- In a very large skillet or pot over medium-high heat, melt the butter. Add the onions, celery, and kosher salt. Cook until soft and golden.
- Add garlic, sage, rosemary, thyme, and fresh cracked pepper, cook for a few more minutes.
- Add bread cubes to a very large bowl, along with the chopped parsley, cooked sausage and browned vegetables and herbs.
- Pour chicken/turkey stock and beaten eggs over bread mixture. Stir until mixture is fully combined and bread is totally moistened.
- Transfer to the buttered baking dish, tightly wrap with foil.
- Bake for 20 minutes at 375 degrees F. Remove foil, bake for another 20 minutes or until golden brown on top.
Make Ahead Tip
Prepare stuffing up until mixing it in the bowl. Transfer to the buttered baking dish and tightly wrap with foil. Refrigerate for up to 24 hours, then bake as directed. Baking time may need to increase slightly, but check after the instructed time.
More Classic Thanksgiving Recipes
- Easy Herb Butter Roasted Turkey
- Roasted Garlic Mashed Potatoes
- Classic Cranberry Sauce
- Fresh Green Bean Casserole
- Sweet Potato Casserole with Pecan Topping
- Honey Roasted Carrots
- Easy Pumpkin Pie
- 1 loaf white sandwich bread Cubed. About 12-14 cups
- 8 tablespoons butter plus more for baking dish
- 2 onions diced
- 3 celery stalks finely diced
- 4 cloves garlic minced
- 1 ½ tablespoons fresh sage minced
- 1 ½ tablespoons fresh thyme minced
- 1 ½ tablespoons fresh rosemary minced
- 3/4 cup fresh parsley minced
- 1 lbs Italian Sausage ground, or remove casings. Mild or hot. Hot makes the stuffing spicy.
- 3 eggs beaten
- 2.5 cups low sodium chicken stock or Turkey stock
- kosher salt
- fresh ground pepper
- Preheat oven to 300°F degrees and spread bread cubes on 2 baking sheets in a single layer. Toast , stirring a few times until dry, about 30-40 minutes. Allow to cool then transfer to a large mixing bowl.
- Increase oven temperature to 375°F and butter a 2 1/2 quart baking dish.
- Brown sausage in large skillet over medium high heat, 6-10 minutes. Remove with a slotted spoon.
- In a very large skillet or pot over medium-high heat, melt the butter. Add the onions, celery, and 1.5 teaspoons kosher salt. Cook until soft and golden, about 10 minutes.
- Add garlic, sage, rosemary, thyme, and 1/4 teaspoons pepper, cook , stirring often, for 2-3 minutes. Taste, add more salt if needed Remember that the sausage is salty, so don't add too much. Add mixture to the bowl with the bread cubes, along with the cooked sausage and the chopped parsley.
- Pour chicken/turkey stock and beaten eggs over bread mixture. Stir until mixture is fully combined and bread is moistened.
- Transfer to the baking dish, tightly wrap with foil.
- Bake for 20 minutes. Remove foil, bake for another 20 minutes or until golden brown on top.
Nutrition information is automatically calculated, so should only be used as an approximation.