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A golden baked classic sausage herb stuffing with crisp edges in a white casserole dish beside a Thanksgiving place setting

Classic Sausage Herb Stuffing

Savory pork sausage, sautéed onion and celery, and fresh sage and thyme tossed with toasted bread and baked until tender inside with a crisp golden top.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Stuffing
  • 14 ounces sturdy white bread or French bread cut into 3/4-inch cubes and dried (400 g)
  • 1 pound bulk pork sausage mild or sage flavored (450 g)
  • 4 tablespoons unsalted butter plus more for the dish (56 g)
  • 1 1/2 cups yellow onion finely diced (about 1 large)
  • 1 1/2 cups celery finely diced (about 3 stalks)
  • 3 cloves garlic minced
  • 2 tablespoons fresh sage finely chopped
  • 1 tablespoon fresh thyme leaves chopped
  • 2 tablespoons fresh parsley chopped
  • 3/4 teaspoon kosher salt divided as needed
  • 1/2 teaspoon black pepper
Liquid
  • 2 cups low-sodium chicken broth warm (480 ml)
  • 2 large eggs beaten

Method
 

  1. Dry the bread: bake the cubes on two sheet pans at 275°F (135°C) for 40 to 45 minutes, stirring once, until dry and lightly golden. Cool completely.
  2. Raise the oven to 375°F (190°C) and generously butter a 9x13-inch baking dish. Place the bread cubes in a very large bowl.
  3. Cook the sausage in a large skillet over medium-high heat, breaking it into crumbles, for 7 to 8 minutes until browned and cooked through. Transfer with a slotted spoon to the bowl of bread.
  4. Melt the butter in the same skillet. Add the onion and celery with a pinch of salt and cook 8 to 10 minutes over medium heat until soft.
  5. Stir in the garlic, sage, thyme and parsley and cook 1 minute until fragrant.
  6. Scrape the vegetables and drippings into the bowl. Add the salt and pepper and toss gently.
  7. Whisk the eggs into the warm broth. Pour over the bread mixture gradually, folding gently until evenly moistened.
  8. Spread into the prepared dish, cover tightly with foil and bake 25 minutes.
  9. Remove the foil and bake 20 minutes more until deeply golden and the center reaches 165°F (74°C). Rest 10 minutes and serve.

Notes

Make ahead: Combine the bread, sausage and vegetables up to 1 day ahead and refrigerate. Add the broth and eggs just before baking and add about 10 minutes to the baking time if the dish is cold.
Storage: Refrigerate leftovers up to 4 days or freeze up to 2 months.
Nutrition is an estimate per serving and will vary with the bread and sausage you choose.