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Sausage Stuffing with Herbs and French Bread Recipe

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3.9 from 5 reviews

This Sausage Stuffing is a classic Thanksgiving side dish featuring Italian sausage, fresh herbs, and buttery French bread baked to crispy perfection. It's a family favorite that combines savory sausage with aromatic herbs and moist bread, making it a delicious and comforting holiday staple. The recipe is make-ahead friendly and ready in about 2 hours.

Ingredients

Bread

  • 1 ½ loaves French bread, crust removed and torn into 1-inch pieces (about 12 cups)

Meat

  • 16 ounces ground mild Italian sausage

Dairy & Eggs

  • ½ cup salted butter (1 stick), plus more for greasing
  • 2 large eggs

Vegetables & Herbs

  • 2 cups chopped yellow onions
  • 2 cups diced celery
  • ½ cup chopped flat-leaf parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme

Seasonings

  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Liquids

  • 2 ½ cups chicken broth

Instructions

  1. Prepare the Bread: Remove the crust from the French bread loaves and tear the bread into 1-inch pieces, making about 12 cups. Set aside in a large mixing bowl.
  2. Cook the Sausage: In a large skillet over medium heat, cook the ground mild Italian sausage until browned and fully cooked, breaking it up into small pieces as it cooks. Drain excess fat if needed and set the sausage aside.
  3. Sauté Vegetables and Herbs: In the same skillet, melt the ½ cup salted butter. Add the chopped yellow onions and diced celery and sauté until they are soft and translucent, about 5-7 minutes. Stir in the minced fresh sage, rosemary, thyme, ground nutmeg, kosher salt, and freshly cracked black pepper, cooking for an additional 1-2 minutes to release the herb aromas.
  4. Combine Ingredients: Add the cooked sausage back into the skillet with the sautéed vegetables and herbs. Pour the mixture over the torn bread pieces in the large bowl. Add the chopped flat-leaf parsley and gently toss to combine everything evenly.
  5. Add Liquid and Eggs: In a separate bowl, whisk the 2 large eggs with the 2 ½ cups chicken broth. Pour this liquid mixture over the bread and sausage mixture. Gently fold the ingredients together until the bread is moistened but not soggy. Let the mixture sit for 10 minutes to absorb the liquid.
  6. Prepare Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter to prevent sticking.
  7. Transfer and Bake: Transfer the stuffing mixture to the prepared baking dish and spread it evenly. Cover the dish loosely with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 20-30 minutes, or until the top is golden brown and crispy.
  8. Serve: Let the stuffing rest briefly after baking. Serve warm as a flavorful side dish for Thanksgiving or any holiday meal.

Notes

  • You can prepare the stuffing mixture a day ahead and refrigerate it; just add extra baking time if baking it straight from the fridge.
  • For a gluten-free version, substitute French bread with gluten-free bread.
  • If you prefer a spicier stuffing, use hot Italian sausage instead of mild.
  • Adding cooked chestnuts or dried cranberries can add interesting texture and flavor variations.
  • Use low-sodium chicken broth if you want to reduce the salt content.

Find it online: https://miracooking.com/sausage-stuffing-with-herbs-and-french-bread-recipe/