Description
This is the real deal—my family’s classic sausage stuffing. It’s savory, moist, perfectly seasoned, and the absolute star of our Thanksgiving table.
Ingredients
Scale
- The Stuffing Base:
- 1 loaf (about 1 lb) sturdy white bread, cut into 1-inch cubes and left out to dry overnight
- 1 lb savory pork sausage
- 1 stick (1/2 cup) unsalted butter
- Flavor Builders:
- 2 medium yellow onions, chopped
- 4 celery stalks, chopped
- 2–3 tablespoons fresh sage, finely chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- The Binders:
- 3–4 cups low-sodium chicken broth
- 2 large eggs, lightly whisked
Instructions
- Prep Your Bread: First things first, let’s talk bread. If you were smart and planned ahead, your bread is already stale. If you’re like me and forgot, just cube it up and toast it in the oven at 300°F for about 15-20 minutes until it’s dried out. You want it to be like a crouton, ready to soak up all that goodness without falling apart. This is probably the most important step, so don’t skip it! Once it’s ready, just dump it all into the biggest bowl you own. Seriously, you’ll need the space.
- Cook the Sausage: Get a large skillet—I use my trusty cast iron—and crumble the sausage into it over medium heat. Break it up with a spoon as it cooks. You’re looking for it to be nicely browned and cooked through. No pink bits! This is where the flavor magic begins. The whole kitchen will start to smell amazing. Once it’s done, use a slotted spoon to transfer the sausage to the bowl with the bread, leaving the rendered fat in the skillet. Don’t you dare throw that liquid gold away!
- Sauté the Veggies: Melt that glorious stick of butter right into the sausage drippings in the skillet. Is it healthy? No. Is it necessary? Absolutely. Toss in your chopped onion and celery and cook them until they’re soft and translucent, which usually takes about 8-10 minutes. This is not the time to rush. You want them to release all their sweet, savory flavors. Scrape up any browned bits from the bottom of the pan—that’s pure flavor right there. I always sneak a bite at this stage. You know, for quality control.
- Combine Everything: Time to bring it all together. Scrape the buttery onion and celery mixture into the giant bowl with the bread and sausage. Add your fresh, chopped sage and thyme, the salt, and a generous amount of black pepper. Give it all a gentle toss. It’s going to look like a mountain of beige, but trust the process. Try to distribute everything evenly without completely crushing the bread cubes. It’s a delicate dance, but you can do it.
- Add the Broth: Now for the moisture. Slowly pour in about three cups of the chicken broth, tossing gently as you go. You want the bread to be moist, but not swimming. The amount you need really depends on how dry your bread was. I add a little at a time until it feels right—not too soggy, not too dry. Let it sit for a few minutes to really absorb. Then, stir in the whisked eggs. They act as a binder and give the stuffing a lovely texture.
- Bake to Perfection: Transfer the whole glorious mess into a greased 9×13 inch baking dish. You can bake it right away, or this is the point where you can cover and refrigerate it overnight. When you’re ready, bake it covered with foil at 375°F for 30 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is beautifully golden brown and crispy. Those crispy top bits are what my family fights over every single year. Let it rest for a few minutes before serving.