Sausage and Herb Stuffing
Ingredients
- 9 cups bread cubes from a loaf of sturdy white bread, regular or sourdough (see note)
- 1 pound pork sausage (see note)
- 2 tablespoons butter
- 1 large white or yellow onion, finely diced
- 5 stalks celery, finely diced
- 2 cloves garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon dried sage or 2 tablespoons fresh sage, finely chopped
- 1 teaspoon dried thyme or 2 tablespoons fresh thyme, finely chopped
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 2 to 3 cups chicken broth
- 3 large eggs
Instructions
- Preheat oven to 350 degrees F. Line a half sheet pan with parchment paper. Scatter bread cubes in an even layer on the pan. Bake for 30 to 35 minutes until the bread is lightly toasted and dried. Let the bread cool to room temperature.
- In a 12-inch nonstick skillet, cook the sausage, breaking into small pieces as it cooks, until it is no longer pink, 7 to 8 minutes. Use a slotted spoon to transfer the sausage to a paper-towel lined plate, leaving 2 tablespoons grease in the skillet (drain excess grease beyond 2 tablespoons, if needed).
- Add the butter to the skillet and heat over medium heat until melted. Add the onion, celery, and garlic. Cook, stirring occasionally, until the onions have turned translucent, 5 to 6 minutes.
- Add the salt, sage, thyme, poultry seasoning, and pepper. Stir until evenly combined. Remove the skillet from the heat.
- Add the toasted bread, cooked vegetables and reserved sausage to a large bowl. Toss to combine.
- In a medium bowl or liquid measuring cup, whisk together the broth and eggs until well-combined. Pour the liquid over the bread mixture and toss to combine. Let the mixture rest for a few minutes. Toss again, scraping up any liquid from the bottom of the bowl. Repeat one or two more times until the liquid is mostly absorbed into the bread.
- Butter or lightly grease a 9X13-inch pan. Scrape the stuffing into the pan. Don't pack it down tightly - just press into an even layer. Cover with foil.
- Bake for 30 minutes. Uncover and bake for 10 to 15 minutes longer until golden on top and hot throughout. Add additional time, if needed. Serve warm.
Notes
Bread: Many types of bread can work in this recipe. If the crust is overly thick/crusty, cut it off before slicing the bread into cubes. Store bought dried bread cubes could also be used for a simple shortcut.
Pork Sausage: This recipe is adaptable to many types of sausage. I use regular Jimmy Dean pork sausage. Flavored sausage could also be used, like a maple breakfast sausage, or whatever type of sausage you prefer. Remove casings, if needed, before cooking and crumbling.
Make-Ahead: The bread cubes can be toasted several days in advance and stored in a tightly sealed container or bag at room temperature. The vegetables and sausage mixture can also be cooked and refrigerated (separate from the bread) for several days.