We know, we know… Sausage Stuffing is technically a dressing, not a stuffing. We just couldn’t help but love the alliteration, just as much as we love the flavor! Tender, hearty, and filled with savory sausage, celery, and onion, Sausage Stuffing is baked with chicken broth to ensure that poultry flavor infuses each and every bite. It may not be stuffing proper, but it is certainly “dressed” for the part!
Ingredients
- 12 cups bread, cubed
- 1 stick butter, divided
- 1 pound ground breakfast sausage or sweet Italian sausage
- 1 large yellow onion, diced
- 3 ribs celery, diced
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 1/4 teaspoon ground sage
- 1/4 teaspoon pepper
- 2 large eggs, beaten
- 3 cups chicken broth, room temperature
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch casserole dish.
Step 3 –On a large, rimmed baking sheet, add the bread cubes and spread them out evenly.
Step 4 –Bake the bread cubes for 10 minutes.
Step 5 –Toss the bread cubes and bake until they are firm like croutons, about 10 minutes.
Step 6 –In a large skillet over medium-high heat, melt 2 tablespoons of the butter.
Step 7 –Add the sausage, the onions, and the celery to the melted butter and cook, while crumbling the meat, until it is no longer pink, about 10 minutes.
Step 8 –In a large bowl, add the bread cubes, the sausage mixture, and any drippings from the skillet and toss to combine.
Step 9 –In the same skillet over medium heat, melt the remaining butter.
Step 10 –Scrape the sides and the bottom of the skillet to release the browned bits.
Step 11 –Add the garlic, the dried parsley, the rosemary, the thyme, the sage, and the pepper to the melted butter and cook until fragrant, about 2 minutes.
Step 12 –Drizzle the herb butter mixture over the sausage-bread mixture and toss to coat.
Step 13 –Transfer the bread mixture to the prepared casserole dish.
Step 14 –In a bowl, add the eggs and the chicken broth and whisk to combine.
Step 15 –Pour 1/2 of the egg-chicken broth mixture evenly over the stuffing and toss to coat.
Step 16 –Add more of the chicken broth mixture, a little at a time, to the stuffing and toss to coat until the breading is moist, but not too wet. You may not need all of the remaining egg-chicken broth mixture.
Step 17 –Cover the casserole dish and bake for 20 minutes.
Step 18 –Uncover and bake until the top is browned and the stuffing mixture is firm, about 35 minutes.
Step 19 –Serve garnished with the fresh parsley.
