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The Ultimate Moist and Crispy Sausage Stuffing Recipe

Close-up of several moist pieces of sausage stuffing with a deeply browned, crispy top crust.
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Make this classic sausage and herb stuffing for your holiday feast. This recipe delivers a perfectly moist interior and a golden, crispy exterior every time. It is a crowd-pleasing Thanksgiving side dish.

Ingredients

Scale
  • 1 pound bulk pork sausage (or Italian sausage for variation)
  • 1 large yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 10 cups dried bread cubes (stale white or sourdough bread works well)
  • 1 cup chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped fresh parsley
  • Optional: 1 cup chopped apple (for variation)

Instructions

  1. Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until it is browned. Drain off excess grease.
  3. Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the dried sage, thyme, salt, and pepper. If using apples, add them now and cook for 2 minutes. Remove the skillet from the heat.
  5. In a very large bowl, combine the dried bread cubes and fresh parsley.
  6. Pour the sausage and vegetable mixture over the bread cubes. Toss gently to combine.
  7. In a separate small bowl, whisk together the chicken broth and the beaten eggs.
  8. Pour the egg and broth mixture over the bread mixture. Toss everything gently until the bread is evenly moistened. Do not overmix; you want the stuffing to remain fluffy. Add a splash more broth if the mixture seems too dry.
  9. Transfer the stuffing mixture to the prepared baking dish.
  10. Bake for 35 to 45 minutes, or until the top is golden brown and crispy and the center is heated through.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

  • For the crispiest top, bake the stuffing uncovered.
  • You can prepare the entire mixture, cover it, and refrigerate it up to 24 hours ahead of time. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • Use high-quality sausage; breakfast sausage or spicy Italian sausage provides the best flavor base for this savory bread stuffing.
  • If you prefer a richer flavor, substitute half of the chicken broth with turkey broth.

Nutrition

Find it online: https://completelyyummy.com/best-sausage-stuffing-moist-crispy-recipe/