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Classic Homemade Sausage and Herb Stuffing

A close-up of Grandma's sausage stuffing served on a white plate, garnished with fresh parsley.
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A traditional recipe for moist, savory bread stuffing featuring sausage and fresh herbs, perfect for holiday meals.

Ingredients

Scale
  • 1 pound bulk pork sausage
  • 1 cup unsalted butter
  • 2 large yellow onions, chopped
  • 4 celery stalks, chopped
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 cups dried bread cubes (about 1 loaf)
  • 2 cups chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it apart, until browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, melt the butter. Add the onions and celery and cook until softened, about 8 minutes.
  4. Stir in the sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the dried bread cubes, cooked sausage, and the sautéed vegetable mixture. Toss gently to combine.
  6. In a separate bowl, whisk together the chicken broth and eggs. Pour this mixture over the bread mixture. Toss lightly until the bread is evenly moistened. Do not overmix.
  7. Transfer the stuffing mixture to the prepared baking dish.
  8. Bake for 40 to 50 minutes, or until the top is golden brown and the center is heated through.

Notes

  • For crispier stuffing, bake uncovered. For moister stuffing, cover the dish with foil for the first 30 minutes of baking.
  • You can prepare the mixture a day ahead and refrigerate it before baking. Add 1/4 cup more broth if baking directly from the refrigerator.
  • Use day-old or dried bread cubes for the best texture.

Nutrition

Find it online: https://tastetaught.com/classic-homemade-stuffing-recipe/