Buttery Herb Sausage Stuffing
This buttery herb and sausage stuffing combines toasted bread cubes with savory Italian sausage, aromatic herbs, and a rich broth. The result is a crisp‑topped, tender‑centered side that’s perfect for holiday meals.
Instructions
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Toast the Bread
Cut the bread into cubes and spread them on a baking sheet. Toast in the oven until lightly browned and crisp. -
Cook the Sausage
In a large skillet, crumble and brown the mild Italian sausage until fully cooked. Set aside. -
Sauté Vegetables and Herbs
In the same pan, melt butter and sauté onion, celery, and garlic until softened. Stir in fresh sage, thyme, rosemary, parsley, and a pinch of poultry seasoning. -
Combine the Stuffing
Transfer the toasted bread cubes to a large mixing bowl. Add the cooked sausage and the vegetable‑herb mixture, tossing to distribute evenly. -
Add Stock and Eggs
Pour in enough chicken or turkey stock to moisten the bread, then stir in beaten eggs until the mixture holds together but is not soggy. -
Bake the Stuffing
Place the combined stuffing in a greased baking dish. Bake until the top is golden brown and the interior is set, taking care not to over‑dry.
Tips
For extra crunch, let the toasted bread cool completely before mixing. Adjust the amount of stock based on how moist you prefer the stuffing.
Video
“Buttery Herb and Sausage Stuffing Recipe | Thanksgiving Side Dish” by The Delectable Dish, watch on YouTube.
About this recipe
The stuffing features a mix of French or Italian bread that’s toasted for crunch, then layered with browned mild Italian sausage and a sauté of onion, celery, garlic, and plenty of fresh sage, thyme, rosemary, and parsley. A touch of poultry seasoning lifts the flavors, while chicken or turkey stock and beaten eggs bind everything together for a moist interior.
Serve the stuffing hot out of the oven alongside turkey, ham, or your favorite holiday main. It pairs well with gravy and makes a comforting centerpiece for Thanksgiving or Christmas tables.
