Print

Easy Thanksgiving Stuffing with Sausage

easy thanksgiving stuffing with sausage - featured image
Print Recipe

This quick sausage and herb Thanksgiving stuffing is savory, herbaceous, with a crispy top and soft, custardy middle. It comes together in under an hour, making it perfect for busy holiday cooking.

Ingredients

Scale
  • 1 loaf (about 1 lb or 450g) day-old crusty bread, cut into 1-inch cubes
  • 1 lb (450g) bulk breakfast sausage or Italian sausage (casings removed if using links)
  • 4 tablespoons (60g) unsalted butter
  • 1 large yellow onion, diced (about 2 cups)
  • 3 celery stalks, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped (or 2 teaspoons dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon fresh parsley, chopped (optional)
  • 1 teaspoon kosher salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 cups (480ml) low-sodium chicken or turkey broth
  • 2 large eggs, lightly beaten

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray. Spread bread cubes on a baking sheet if not already dry.
  2. Heat a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Use a slotted spoon to transfer sausage to a plate, leaving the rendered fat in the pan.
  3. Reduce heat to medium. Add the butter to the pan with the sausage fat. Once melted, add diced onion and celery. Cook, stirring occasionally, for 8-10 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in chopped sage, thyme, and parsley (if using). Cook for about 30 seconds until fragrant. Turn off the heat.
  5. In a large mixing bowl, combine the bread cubes, cooked sausage, and sautéed vegetable-herb mixture. Toss gently to distribute evenly.
  6. In a separate small bowl or measuring cup, whisk together the chicken broth and beaten eggs. Pour evenly over the bread mixture. Toss gently to coat. Let sit for 5 minutes so the bread can absorb the liquid.
  7. Transfer the mixture to the prepared baking dish and spread into an even layer. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until the top is golden brown and crispy. Internal temperature should reach 165°F (74°C).
  8. Let the stuffing rest for about 5 minutes before serving. Serve warm.

Notes

For an extra crispy top, switch the oven to broil for the last 2-3 minutes. Watch carefully to avoid burning. If using fresh bread, spread cubes on a baking sheet and bake at 300°F (150°C) for 10-15 minutes to dry them out. Do not over-moisten the bread; start with 1.5 cups of broth and add more only if needed. Let the mixture sit for 5-10 minutes after adding the broth to allow absorption. The eggs are essential for binding; do not omit them.

Nutrition

Keywords: Thanksgiving stuffing, sausage stuffing, herb stuffing, easy stuffing, holiday side dish

Find it online: https://forkifyfun.com/easy-thanksgiving-stuffing-with-sausage/