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 lb. bread 10-12 cups bread cubes*
- 1 large sweet onion finely diced
- 3 stalks celery finely diced
- 4 Tbsp. butter or oil
- 4 cloves garlic crushed
- 1 lb. ground sausage mild or spicy Italian sausage
- 1 Tbsp. each rosemary sage, thyme, fresh
- 2 eggs
- ½ tsp. paprika
- 3 - 4 cups chicken broth regular sodium
- 1 ½ tsp. salt divided
- ½ tsp. 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 lb. 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 Tbsp. 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 lb. 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 Tbsp. each rosemary, 2 eggs, ½ tsp. paprika, 3 - 4 cups chicken broth, ½ tsp. black pepper, 1 ½ tsp. 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
- To get the top extra crispy, brush with an additional 2 tablespoons of butter and broil for an additional 2-3 minutes.
- White bread, baguette, Challah, and store-bought bread cubes will all work great.
Meal Prep and Storage
- How to prep ahead. You can make this sausage stuffing up to 2 days in advance. To do this simply follow all of the directions until you would pour the 2 cups of broth over the bread cubes. Stop at this point and cover the dish with aluminum foil.
- How to store: Keep leftover stuffing in an airtight container in the fridge for up to 3- 4 days.
- How to freeze: You can easily freeze this stuffing for up to 3 to 4 months. Just be sure it's tightly covered in a freezer-safe container.
- How to reheat: pull the stuffing out of the refrigerator at least 1 hour in advance so it can come to room temperature before baking. Then, reheat in a 250°F degree oven to avoid drying out.
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