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Best Homemade Classic Sausage & Herb Stuffing

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This classic sausage and herb stuffing is the ultimate Thanksgiving side dish, featuring savory sausage, aromatic fresh herbs, and perfectly toasted bread cubes for a crispy top and tender interior. It’s a crowd-pleaser that even self-proclaimed stuffing haters will love.

Ingredients

Scale
  • 1 loaf (about 1 lb / 450g) day-old French bread or sourdough, cut into 1-inch cubes
  • 3 tablespoons (42g) unsalted butter, plus more for greasing the dish
  • 1 lb (450g) bulk pork sausage (mild Italian or breakfast sausage recommended)
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 stalks celery, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons (6g) fresh sage, finely chopped
  • 2 tablespoons (6g) fresh thyme leaves
  • 1 tablespoon (3g) fresh rosemary, finely chopped
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 1/2 cups (360ml) low-sodium chicken or turkey broth
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Spread the bread cubes on a large baking sheet in a single layer.
  2. Toast the bread cubes in the oven for 8-10 minutes, stirring halfway through, until lightly golden and dry. Remove from oven and let cool slightly. Increase oven temperature to 375°F (190°C).
  3. While the bread is toasting, heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Use a slotted spoon to transfer the sausage to a large bowl, leaving about 2 tablespoons of rendered fat in the skillet.
  4. Add the diced onion and celery to the skillet with the reserved sausage fat. Cook over medium heat, stirring occasionally, until softened and onion is translucent, about 6 minutes. Add the minced garlic and cook for one more minute until fragrant.
  5. Add the cooked vegetables to the bowl with the sausage. Add the toasted bread cubes, chopped sage, thyme, rosemary, and parsley. Toss everything together gently until the herbs are evenly distributed.
  6. In a small bowl, whisk together the chicken broth, beaten egg, salt, and pepper. Pour this mixture evenly over the bread mixture. Toss gently until all the bread cubes are moistened. The mixture should look cohesive but not soupy.
  7. Transfer the stuffing mixture to the prepared baking dish and spread into an even layer. Dot the top with the remaining 3 tablespoons of butter, cut into small pieces. Bake at 375°F (190°C) for 35-40 minutes, until the top is golden brown and crispy.
  8. Let the stuffing rest for about 10 minutes before serving.

Notes

For best texture, use day-old bread. If using fresh bread, cut into cubes and dry at 300°F (150°C) for 10 minutes. Can be assembled a day ahead and refrigerated; add 10-15 minutes to baking time if starting from cold. For a vegetarian version, omit sausage, use olive oil, add extra mushrooms and cannellini beans, and use vegetable broth.

Nutrition

Keywords: stuffing, Thanksgiving stuffing, sausage stuffing, herb stuffing, holiday side dish, bread stuffing, homemade stuffing

Find it online: https://evabake.com/best-homemade-classic-sausage-and-herb-stuffing/