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The Best Sausage Stuffing Recipe: Moist Inside, Crispy Top

Close-up of a moist, golden-brown slice of sausage stuffing recipe showing crispy edges and herbs.
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Make this classic sausage stuffing for your holiday feast. This recipe focuses on achieving a perfectly moist interior and a golden, crispy top using savory sausage and fresh herbs.

Ingredients

Scale
  • 1 pound bulk pork sausage (or Italian sausage)
  • 1 large yellow onion, chopped
  • 4 celery stalks, chopped
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 cups dried bread cubes (about 1 standard loaf, cut and left out to dry overnight)
  • 1 1/2 cups chicken broth (plus more if needed)
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 350 degrees F. 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 browned. Drain off most of the excess grease, leaving about 1 tablespoon in the pan.
  3. Add the chopped onion and celery to the skillet with the sausage. Cook until the vegetables soften, about 5 to 7 minutes.
  4. Stir in the fresh sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until the herbs are fragrant. Remove the skillet from the heat.
  5. In a very large bowl, combine the dried bread cubes and the sausage-vegetable mixture. Toss gently to distribute the sausage evenly.
  6. In a separate bowl, whisk together the chicken broth and the beaten eggs. Pour this liquid mixture over the bread and sausage mixture. Toss everything carefully until the bread is evenly moistened. Add more broth, a few tablespoons at a time, if the mixture seems too dry. You want it moist, not soggy.
  7. Transfer the stuffing mixture to the prepared baking dish. Cover the dish tightly with aluminum foil.
  8. Bake covered for 30 minutes.
  9. Remove the foil and bake for an additional 15 to 20 minutes, or until the top is golden brown and crispy.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

  • For make-ahead preparation, assemble the stuffing completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the initial covered baking time if baking straight from the refrigerator.
  • To get the best crispy top, ensure your bread cubes are very dry before starting the recipe.
  • If you prefer Italian Sausage Stuffing, use hot or sweet Italian sausage instead of plain pork sausage.

Nutrition

Find it online: https://kitchenslang.com/best-sausage-stuffing-recipe-moist-crispy/