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–+ servings
Overhead view of holiday sausage stuffing surrounded by herbs

Sausage Stuffing

This sausage stuffing is rich, savory, and full of comforting flavor. Made with Italian sausage, fresh herbs, crusty bread, and a creamy broth base, it bakes up golden and crisp on top while staying soft and tender inside.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings 8

Ingredients  

  • 1 large Italian round or sourdough boule (about 1 ½ lbs)
  • 1 tsp olive oil
  • 1 lb mild Italian sausage
  • 5 tbsp unsalted butter
  • 1 onion diced
  • 3 celery ribs sliced
  • 1/2 red bell pepper diced
  • 3 garlic cloves minced
  • 2 tbsp fresh sage minced
  • 1 tbsp fresh thyme chopped
  • 1 tsp fresh rosemary minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup heavy cream
  • 2 cups low sodium chicken broth

Method 

  • Cut and tear the bread into 1/2 inch cubes or pieces. Spread them on a baking tray and let dry overnight, or place in a 200°F oven for 30 minutes, stirring every 10 minutes. You should have about 12 cups of dried bread.
  • Preheat oven to 350°F. Grease a casserole dish and set aside.
  • Heat olive oil in a large pan over medium heat. Add sausage and cook until fully browned, breaking it into crumbles. Drain and remove from pan.
  • In the same pan, melt butter. Add onion, celery, red bell pepper, garlic, sage, thyme, rosemary, salt, and pepper. Cook for 5 minutes until vegetables soften, scraping up all the browned bits for added flavor.
  • In a large bowl, combine dried bread, sausage, sautéed vegetables, heavy cream, and chicken broth. Stir gently until just combined and evenly moistened. Taste and add more salt and pepper if needed.
  • Transfer mixture to prepared casserole dish. Bake for 45 minutes or until top is golden brown and crisp and the center is set and fragrant.
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