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Best Homemade Sausage and Herb Stuffing Recipe

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This sausage and herb stuffing is the star of any holiday table, featuring perfectly toasted sourdough, deeply caramelized Italian sausage, and a medley of fresh herbs. It’s make-ahead friendly, crowd-pleasing, and delivers a crispy top with a soft, custardy interior.

Ingredients

Scale
  • 1 large loaf (about 1 pound) day-old sourdough bread, cut into 1-inch cubes
  • 1 pound mild Italian sausage, casings removed
  • 4 tablespoons unsalted butter, divided
  • 2 large yellow onions, diced (about 3 cups)
  • 4 celery stalks, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ¼ cup fresh sage leaves, finely chopped
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • ¼ cup fresh parsley, chopped

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Toast the bread cubes: Spread the cubed sourdough on a large baking sheet in a single layer. Toast for 10-12 minutes, stirring halfway through, until the edges are golden and the cubes feel dry to the touch. Set aside to cool.
  3. Brown the sausage: Heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon as it cooks. Let it get deeply browned—about 7-8 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving the drippings in the pan.
  4. Sauté the aromatics: Add the remaining 3 tablespoons of butter to the pan with the sausage drippings. Once melted, add the diced onions and celery. Cook for 8-10 minutes, stirring occasionally, until the onions are translucent and the celery has softened. Add the minced garlic and cook for another minute until fragrant.
  5. Combine the base ingredients: In a large mixing bowl, combine the toasted bread cubes, cooked sausage, and the sautéed vegetable mixture. Add the chopped sage, rosemary, and thyme. Toss everything gently until evenly distributed.
  6. Make the liquid mixture: In a separate bowl or measuring cup, whisk together the chicken broth, beaten eggs, salt, and pepper. Pour this mixture evenly over the bread mixture. Toss gently to coat. Let it sit for 5 minutes so the bread can absorb the liquid.
  7. Transfer to baking dish: Grease a 9×13-inch baking dish with butter or non-stick spray. Transfer the stuffing mixture to the dish and spread it into an even layer. Don’t press it down too firmly.
  8. Bake covered: Cover the dish tightly with aluminum foil and bake for 30 minutes.
  9. Bake uncovered: Remove the foil and bake for another 20-25 minutes, until the top is golden brown and crispy. If desired, broil for 1-2 minutes at the end for extra crispiness.
  10. Rest before serving: Let the stuffing sit for 5-10 minutes after it comes out of the oven. Sprinkle the fresh parsley over the top right before serving.

Notes

For best texture, use day-old crusty sourdough bread. If bread is fresh, cube and toast at 300°F for 10 minutes to dry out. Don’t skip browning the sausage properly for deep flavor. Season as you go for layered flavor. If making ahead, assemble completely, cover, and refrigerate for up to 24 hours; add 10-15 minutes to covered baking time. The eggs are crucial for custard-like texture—don’t skip them.

Nutrition

Keywords: stuffing, sausage stuffing, herb stuffing, Thanksgiving stuffing, holiday side dish, sourdough stuffing, make-ahead stuffing

Find it online: https://lenatable.com/best-homemade-sausage-and-herb-stuffing-recipe/