Print

The World’s Best Sausage Stuffing Recipe: Moist Inside, Crispy Top

A close-up serving of the amazing sausage stuffing recipe, showing browned bread cubes mixed with savory ground sausage.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need this classic sausage stuffing recipe for your holiday table. It delivers savory flavor, a moist interior, and a perfectly crisp top layer. This is the best homemade stuffing for Thanksgiving.

Ingredients

Scale
  • 1 pound bulk pork sausage (mild or spicy)
  • 1 large yellow onion, chopped
  • 4 celery stalks, chopped
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped
  • 12 cups dried bread cubes (use homemade bread stuffing cubes for best results)
  • 1 1/2 cups chicken or turkey broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350°F (175°C). 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 fully browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, add the chopped onion and celery. Cook until softened, about 5 to 7 minutes.
  4. Stir the cooked sausage back into the skillet with the vegetables. Add the sage, thyme, salt, and pepper. Cook for 1 minute until fragrant. Remove from heat.
  5. In a very large bowl, combine the dried bread cubes and fresh parsley. Pour the sausage and vegetable mixture over the bread cubes. Toss gently to combine.
  6. In a separate bowl, whisk together the chicken broth and the beaten eggs. Pour this liquid mixture evenly over the bread mixture. Toss gently until the bread is evenly moistened. Do not overmix.
  7. Transfer the stuffing mixture to the prepared baking dish.
  8. Bake for 35 to 45 minutes, or until the top is golden brown and crispy and the center is heated through.
  9. Let the stuffing rest for 10 minutes before serving.

Notes

  • For the moist and crispy stuffing texture you want, do not stuff the mixture inside the turkey; bake it separately as directed.
  • You can make this an easy make ahead stuffing by assembling it completely, covering it, and refrigerating it for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
  • If you prefer cornbread sausage stuffing ideas, substitute 6 cups of the dried bread cubes with dried cornbread cubes.

Nutrition

Find it online: https://devourdish.com/sausage-stuffing-recipe/