Original Post: https://www.evolvingtable.com/sausage-stuffing/
Best Sausage & Herb Stuffing
Sausage Herb Stuffing will show up the traditional dish at your holiday table, with loads of ground sausage, fresh herbs like sage and rosemary, and the perfect balance of soft bread cubes and a crispy top.
Servings: 12 servings
Ingredients
- 1 pound bread 10-12 cups bread cubes*
- 1 large sweet onion finely diced
- 3 stalks celery finely diced
- 4 tablespoons butter or oil
- 4 cloves garlic crushed
- 1 pound ground sausage mild or spicy Italian sausage
- 1 tablespoon each rosemary sage, thyme, fresh
- 2 eggs
- ½ teaspoon paprika
- 3 - 4 cups chicken broth regular sodium
- 1 ½ teaspoons salt divided
- ½ teaspoon black pepper
Instructions
- Dry Bread Cubes: Cut bread into ½-inch cubes using a serrated knife. Either let bread cubes sit out for 24-48 hours to dry or add to a 275°F oven for 40-45 minutes on a large sheet pan.1 pound bread
- Saute the Veggies: Once breadcrumbs are done drying out, change oven temperature to 375°F. Add butter or oil, onion, celery, crushed garlic, and ½ teaspoon salt to a large saucepan or skillet over medium heat. Saute for 7-8 minutes, or until vegetables become tender.1 large sweet onion, 3 stalks celery, 4 tablespoons butter, 4 cloves garlic
- Add the Meat: Push vegetables to the side of the skillet and add ground sausage. Cook for 8-10 minutes, or until cooked through. Crumble sausage using a potato masher so there are no large clumps remaining.1 pound ground sausage
- Coat Breadcrumbs: Whisk together eggs, herbs, paprika, 1 cup chicken broth, remaining salt, and black pepper in a medium-sized bowl. Add dried bread cubes to an extra-large bowl and toss together with egg mixture. Pour in sautéed veggies and sausage. Mix until well combined.1 tablespoon each rosemary, 2 eggs, ½ teaspoon paprika, 3 - 4 cups chicken broth, ½ teaspoon black pepper, 1 ½ teaspoons salt
- Bake in the Oven: Lightly coat a 13x9-inch baking sheet with non-stick cooking spray and pour in stuffing mixture. Pour 2 more cups of broth over the entire dish. Cover dish with aluminum foil and bake for 30-35 minutes. Remove the aluminum foil and check stuffing to see if it needs more broth. If it does, pour remaining ½ cup to 1 cup of broth over the stuffing and return to oven for 20-30 minutes.
- Serve with a sprinkle of fresh herbs and enjoy!
Notes
- Topping: To get the top extra crispy, brush with an additional 2 tablespoons of butter and broil for an additional 2-3 minutes.
- Bread: White bread, baguette, Challah, and store-bought bread cubes will all work great.
- Storage: Keep leftover stuffing in an airtight container in the fridge for up to 3- 4 days.
- Sausage: You can leave the meat out if you prefer.
Nutrition
Calories: 274kcal | Carbohydrates: 20g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 65mg | Sodium: 1231mg | Potassium: 317mg | Fiber: 2g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 2mg
