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Thanksgiving Sausage Stuffing

This will be your new favorite stuffing recipe that'll stick around for the many Thanksgivings to come! Tender bread baked with sausage, aromatic vegetables, and plenty of herbs!
Servings 8
Author Olivia Lam

Ingredients

  • 1 (18 oz) Loaf of Stale Italian or French Bread (cut into 1 inch cubes)
  • 8 oz Sweet Italian Sausage (removed from casing)
  • 6 tbsp Unsalted Butter (and more for greasing)
  • 1 Medium Onion (diced)
  • 1 Shallot (diced)
  • 2 Garlic Cloves (minced)
  • 3 Stalks of Celery (sliced)
  • 4 oz Mushrooms (roughly chopped)
  • 1/2 tbsp Chopped Fresh Sage
  • 1/2 tbsp Chopped Fresh Rosemary
  • 1/2 tbsp Chopped Fresh Thyme
  • 1/4 cup Chopped Parsley
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 2 Large Eggs (beaten)
  • 3 cups Chicken Broth

Instructions

  • Line a baking tray with aluminum foil. Spread the bread cubes onto the tray in an even layer. Place the tray into the oven and preheat the oven to 250˚F. Leave the tray inside the oven while it preheats. Once the oven reaches 250˚F, bake the bread for 1 hour until the bread has dried out. Remove the bread from the oven and set it aside for later.
  • Preheat the oven to 375˚F. Grease the bottom and sides of a 9x13 inch casserole dish with a small pad of unsalted butter. Set it aside for later.
  • Heat a large pan with sides over medium high heat. Add the sweet Italian sausage to the pan. Cook and crumble the sausage until it is completely cooked through. Transfer the sausage to a bowl and set it aside for later.
  • Pour out any excess oil from the sausage that is left in the pan. Heat the pan over medium heat and add in the 6 tbsp of butter. Allow the butter to melt then add in the onion, shallot, and garlic. Sweat the vegetables until the onions turns translucent. Mix in the celery and mushrooms and continue to cook the vegetables until the celery is tender.
  • Remove the pan from heat then add in the sage, rosemary, thyme, parsley, cooked sausage, salt, and pepper. Mix until the ingredients are combined.
  • Whisk the eggs and chicken stock together in a medium sized bowl. Add the dried bread and the chicken stock to the pan. Gently fold everything together until the cubes of bread become soggy.
  • Pour the stuffing into the prepared casserole dish and spread it out into an even layer. Cover the top of the dish with aluminum foil and bake it in the oven for about 30 minutes. Then remove the foil covering and increase the temperature to 400˚F. Bake the stuffing in the oven uncovered for about 20 minutes. The top layer should become slightly crispy and golden brown.
  • Remove the stuffing from the oven and allow it to cool for a few minutes before serving. Enjoy!