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Total Time
1½ hours
Inspired by our ever-popular (but meat-free)Simple Is Best Stuffing, we crafted our ultimatesausagestuffing recipe for folks who crave a little pork in theThanksgiving dinner favorite. This savory, custardy version gets its extra-savory oomph from sagy breakfast sausage and a generous amount of fresh garlic.
Start with country-style white bread (sourdough or French bread will also work) and tear it into pieces. Craggy edges, as opposed to the squared-off dice you’ll find in most store-bought stuffing mixes, create a textured surface with ideal crispy peaks and chewy valleys. Breakfast-style pork sausage has the right amount of sweetness and seasoning to complement the stuffing, but sweet Italian sausage is a worthy swap; if you avoid pork, a dark meat turkey version will work well. We load this classic sausage stuffing with the requisite fresh herbs (sage, thyme, and parsley), but we’ve also added whole fennel seeds for an extra herbal kick.
To cut down on prep time (and cleanup time), you’ll cook the sausage and aromatics in a large pot with plenty of melted butter, then toss the lot with toasted bread cubesin the same potbefore transferring it to a casserole dish, no ginormous bowl necessary.
Thisfestive side dishwill be right at home next toUltra-Creamy Mashed Potatoes, crisp roasted veggies, jigglycranberry sauce, andour favorite roast turkeyat your next holiday meal.
Looking for moreThanksgiving stuffing recipe riffs? Try our easyMake-Ahead Stuffing,cornbread stuffingwith crunchy corn nuts, and more.
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What you’ll need
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13x9" Baking Dish
$20 At Amazon
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Pyrex 4-Cup Measuring Cup
$8 At Bed Bath and Beyond
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Dutch Oven
$80 At Amazon
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Rimmed Baking Sheet
$25 $22 At Amazon
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Slotted Spoon
$13 $10 At Amazon
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Heavy-Duty Aluminum Foil
$12 At Target
Ingredients
Step 1
Place a rack in middle of oven; preheat to 350°. Grease a 13x9" baking dish withunsalted butter. Arrangeone 1–1¼-lb. loaf country-style white bread, torn into 1" pieces, in a single layer on a large rimmed baking sheet and bake until dried out and golden around the edges, 30–40 minutes. Let cool.
Step 2
Meanwhile, melt2 Tbsp. unsalted butterin a large Dutch oven or other heavy pot over medium-high heat. Cook1 lb. breakfast sausage, casings removed if needed, stirring and breaking into small pieces, until well browned and cooked through, 8–10 minutes. Using a slotted spoon, transfer sausage to a small plate, leaving fat behind.
Step 3
Reduce dial to medium heat and add remaining8 Tbsp. unsalted butterto fat in pot; heat until melted. Cook2 medium onions, finely chopped,6 celery stalks, finely chopped,8 garlic cloves, coarsely chopped,1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and1 tsp. fennel seeds(if using), stirring occasionally, until onions are softened and golden around the edges, 12–15 minutes. Remove from heat and stir in2 cups low-sodium chicken broth or vegetable brothalong with sausage,½ cup (packed) coarsely chopped parsley,2 Tbsp. finely chopped sage,2 Tbsp. finely chopped thyme, and½ tsp. freshly ground pepper.
Step 4
Whisk3 large eggsand remaining1 cuplow-sodium chicken broth or vegetable brothin a small bowl to combine, then stir into pot (don’t worry, eggs won’t scramble). Add bread to pot and toss gently to combine. Let sit, tossing occasionally, until liquid is almost completely absorbed, about 10 minutes.
Step 5
Transfer stuffing to prepared dish (don’t pack or press down) and cover loosely with foil. Place dish on a clean large rimmed baking sheet and bake until stuffing is hot throughout (an instant-read thermometer inserted into the center should register 160°), 35–45 minutes. Increase oven temperature to 400° and remove foil (no need to remove stuffing from oven while heat increases). Continue to bake until stuffing is light golden brown on top, 25–30 minutes longer.
Do ahead:Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
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