Description
This Best Sausage & Herb Stuffing recipe combines savory Italian sausage, fresh herbs, and tender vegetables with perfectly dried bread cubes to create a deliciously moist and flavorful side dish. Ideal for holiday meals or comforting family dinners, this stuffing offers a perfect balance of textures and tastes, baked to golden perfection in the oven.
Ingredients
Scale
Stuffing Base
- 1 pound bread (10-12 cups bread cubes)
- 4 tablespoons butter (or oil)
- 4 cloves garlic (crushed)
- 3 – 4 cups chicken broth (regular sodium)
- 2 large eggs
- 1 ½ teaspoons salt (divided)
- ½ teaspoon black pepper
- ½ teaspoon paprika
Vegetables
- 1 large sweet onion (finely diced)
- 3 stalks celery (finely diced)
Meat and Herbs
- 1 pound ground sausage (mild or spicy Italian sausage)
- 1 tablespoon rosemary (fresh)
- 1 tablespoon sage (fresh)
- 1 tablespoon thyme (fresh)
Instructions
- Dry Bread Cubes: Cut the bread into ½-inch cubes using a serrated knife. To ensure the bread cubes are dry and ideal for stuffing, either leave them out at room temperature for 24-48 hours or bake them in a 275°F oven on a large sheet pan for 40-45 minutes until dry and slightly crisp.
- Saute the Veggies: Preheat the oven to 375°F after drying the bread cubes. In a large saucepan or skillet over medium heat, melt the butter or warm the oil. Add the finely diced onion, celery, crushed garlic, and ½ teaspoon salt. Sauté the mixture for 7-8 minutes until the vegetables become tender and fragrant.
- Add the Meat: Push the sautéed vegetables to one side of the skillet. Add the ground sausage to the empty side and cook for 8-10 minutes until fully cooked. Use a potato masher or spatula to crumble the sausage into small pieces, ensuring there are no large clumps.
- Coat Breadcrumbs: In a medium bowl, whisk together the eggs, fresh rosemary, sage, thyme, paprika, 1 cup of chicken broth, remaining salt, and black pepper. Transfer the dried bread cubes to an extra-large bowl and toss them well with this egg and herb mixture. Pour in the sautéed vegetables and sausage, mixing everything thoroughly to combine all flavors and coat the bread evenly.
- Bake in the Oven: Lightly spray a 13×9-inch baking dish with non-stick cooking spray. Transfer the stuffing mixture into the baking dish, spreading it evenly. Pour 2 additional cups of chicken broth over the mixture, then cover the dish tightly with aluminum foil. Bake for 30-35 minutes. Remove the foil and check the stuffing’s moisture; if it seems dry, add ½ to 1 cup more broth as desired. Continue baking uncovered for another 20-30 minutes until the top is golden and the stuffing is cooked through.
- Serve: Once baked, sprinkle fresh herbs on top for added color and flavor. Serve warm as a hearty side dish perfect for holiday feasts or comforting dinners.
Notes
- You can dry the bread cubes ahead of time and store them for later use, making the recipe quicker to assemble when needed.
- If fresh herbs are not available, dried herbs may be substituted but use about one-third the quantity to avoid overpowering the stuffing.
- Adjust the seasoning with salt and pepper to taste before baking as sausage and broth can vary in saltiness.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
- Leftover stuffing can be refrigerated for up to 3 days and reheated with a splash of broth to maintain moisture.
