I like this recipe because it’s flexible, flavorful, and works for both holidays and everyday dinners. I enjoy that I can use fresh or store-bought bread cubes, and I appreciate how the sausage adds depth without overpowering the herbs. It’s a recipe I rely on when I want dependable, crowd-pleasing results.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
12 cups cubed bread 1 stick butter, divided. Equal to 8 tbs. (I use salted butter) 1 large yellow onion, diced 3 ribs celery, diced 1 lb. ground breakfast sausage, or sweet Italian 3 cloves garlic, minced 2 large eggs, whisked 3 cups chicken broth fresh parsley, to garnish
I start by preheating the oven to 350 degrees. I spread the cubed bread out evenly on a large rimmed baking sheet and bake it for 10 minutes, toss it, then bake for another 10 minutes until the cubes are firm like croutons.
While the bread bakes, I heat a large skillet over medium-high heat and melt 2 tablespoons of butter. I add the sausage, diced onion, and celery, cooking and crumbling for about 10 minutes until the sausage is fully cooked. I add this mixture, along with the drippings, to the baking sheet with the bread cubes and toss everything together.
In the same skillet, I melt the remaining butter over medium heat and use a spatula to scrape up the flavorful bits. I add the garlic and seasonings and cook for about 2 minutes, then drizzle this mixture over the bread cubes and toss again.
I transfer everything to a lightly greased 9 x 13-inch casserole dish. I whisk the eggs with the room-temperature chicken broth, then pour half over the stuffing and toss. I continue adding broth until the bread is moist but not soggy.
I cover the dish and bake for 20 minutes, then uncover and bake for another 35 minutes until the top is nicely browned and the stuffing is set. I garnish with fresh parsley before serving.
Servings and Timing
I make this recipe to serve about 12 people. The prep time takes me around 15 minutes, the cook time is about 1 hour and 10 minutes, and the total time comes to roughly 1 hour and 25 minutes.
Variations
I sometimes add dried cranberries for a touch of sweetness or diced apples cooked with the sausage for extra flavor. When I want a milder taste, I use breakfast sausage, and when I want more depth, I switch to sweet Italian sausage. I can also skip the eggs if I prefer a looser texture.
Storage/Reheating
I store leftover stuffing in an airtight container in the refrigerator for up to 3 to 4 days. I freeze it for up to 3 months when needed. To reheat, I cover it with foil and warm it in the oven until heated through, adding a splash of broth if it seems dry.
FAQs
Can I make this stuffing ahead of time?
I prepare everything ahead but wait to add the egg and broth mixture until just before baking.
Can I use store-bought bread cubes?
I use store-bought bread cubes often, adjusting the broth if they are extra dry.
Do I have to use eggs?
I include eggs for structure, but I can leave them out if needed.
Can I cook this in a slow cooker?
I transfer everything to a slow cooker, cook on high briefly, then switch to low until ready to serve.
What kind of sausage works best?
I usually use breakfast sausage, but sweet Italian sausage works well too.
Can I stuff this into a turkey?
I chill the stuffing first, then use it to stuff poultry safely.
How do I keep stuffing from being dry?
I add the broth gradually until the bread is just moist.
Can I add more vegetables?
I sometimes add mushrooms or extra celery without changing the method.
Can this be frozen after baking?
I freeze baked stuffing once cooled and reheat it gently in the oven.
How do I know when it’s done?
I know it’s ready when the top is golden and the center is firm, not jiggly.
Conclusion
I love this sausage stuffing because it’s rich, comforting, and incredibly versatile. Whether I bake it as a side dish or use it to stuff poultry, it’s a recipe I trust to deliver great flavor and a satisfying texture every time.
A hearty, classic sausage stuffing made with toasted bread cubes, savory sausage, butter, herbs, and broth—perfect as a comforting side dish or for stuffing poultry.
Ingredients
12 cups cubed bread
1 stick butter (8 tablespoons), divided
1 large yellow onion, diced
3 ribs celery, diced
1 pound ground breakfast sausage or sweet Italian sausage
3 cloves garlic, minced
2 large eggs, whisked
3 cups chicken broth, room temperature
Fresh parsley, for garnish
2 teaspoons dried parsley
2 teaspoons dried rosemary
2 teaspoons dried thyme
¼ teaspoon ground sage
¼ teaspoon black pepper
Instructions
Preheat the oven to 350°F (175°C). Spread the bread cubes evenly on a large rimmed baking sheet and bake for 10 minutes. Toss and bake for another 10 minutes until firm and crouton-like.
Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add the sausage, onion, and celery and cook, crumbling the sausage, for about 10 minutes until fully cooked.
Add the sausage mixture and drippings to the baking sheet with the bread cubes and toss to combine.
In the same skillet, melt the remaining butter over medium heat, scraping up browned bits. Add garlic, dried parsley, rosemary, thyme, sage, and black pepper. Cook for about 2 minutes.
Drizzle the butter and seasoning mixture over the bread and toss again.
Transfer the mixture to a lightly greased 9 x 13-inch casserole dish.
Whisk the eggs with the chicken broth. Pour half over the stuffing and toss, then continue adding until the bread is moist but not soggy.
Cover and bake for 20 minutes. Uncover and bake for an additional 35 minutes until golden brown and set.
Garnish with fresh parsley before serving.
Notes
Add dried cranberries or diced apples for a sweet contrast.
Eggs can be omitted for a looser-textured stuffing.
Adjust broth depending on how dry the bread cubes are.
Can be prepared ahead and baked just before serving.
