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Comforting Classic Bread Stuffing with Sausage

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A simple, satisfying bread stuffing recipe featuring savory Italian sausage, toasted bread, and fresh herbs. Perfect for family gatherings and holiday dinners.

Ingredients

Scale
  • 6 cups cubed day-old bread (white, sourdough, or a mix)
  • 2 tablespoons unsalted butter
  • 1 pound Italian sausage, casings removed (spicy or mild)
  • 1 large onion, finely chopped
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 2 teaspoons fresh sage, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
  • Salt and freshly ground black pepper, to taste
  • 1 ½ cups low-sodium chicken broth
  • 2 large eggs, lightly beaten

Instructions

  1. Cube about 6 cups of day-old bread into roughly 1-inch pieces. Spread on a baking sheet and toast in a 300°F oven for 10-15 minutes until slightly crisp but not browned.
  2. Heat a large skillet over medium heat and add the Italian sausage, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned and cooked through. Drain excess fat if necessary, leaving a little for flavor.
  3. Add 2 tablespoons unsalted butter to the skillet with sausage. Toss in chopped onion, diced celery, and minced garlic. Cook for 5-7 minutes until softened and fragrant but not browned.
  4. Stir in sage, thyme, rosemary, salt, and pepper. Cook for another 1-2 minutes to toast the herbs slightly.
  5. In a large mixing bowl, add the toasted bread cubes. Pour in the sausage and vegetable mixture. Pour chicken broth evenly over the bread and gently toss to moisten without making it soggy.
  6. Lightly beat the eggs and fold them into the bread mixture to help bind the stuffing.
  7. Pour the mixture into a greased 9×13 inch casserole dish. Cover with foil and bake at 350°F for 30 minutes.
  8. Remove foil and bake uncovered for another 15 minutes to get a golden, slightly crisp top.
  9. Let cool for a few minutes before serving.

Notes

Use day-old bread or toast fresh bread to prevent sogginess. Brown sausage thoroughly for best flavor. Adjust broth gradually to control moisture. Cover with foil during initial baking to keep moist, then uncover to crisp the top. Can prepare mixture a day ahead and refrigerate. For gluten-free, use gluten-free bread and check sausage ingredients. For dairy-free, substitute butter with olive oil and ensure sausage is dairy-free.

Nutrition

Keywords: bread stuffing, sausage stuffing, holiday side dish, Thanksgiving stuffing, easy stuffing recipe, classic stuffing, comfort food

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