Description
This classic Sausage Stuffing Recipe combines savory breakfast sausage, tender vegetables, and crisp bread cubes baked to golden perfection. Enhanced with aromatic herbs and a touch of sweet apple, it offers a flavorful accompaniment perfect for holiday dinners or comforting family meals.
Ingredients
Scale
Bread
- 1½ pounds bread (torn into ½-¾-inch pieces, about 10 cups)
Meat
- 1 pound breakfast sausage
Dairy
- ¾ cup unsalted butter (plus more for the baking dish)
- 2 large eggs (lightly whisked)
Vegetables and Fruits
- 1 large yellow onion (diced)
- ½ bulb fennel (trimmed and diced)
- 2 ribs celery (diced)
- 2 medium carrots (peeled and diced)
- 1 Granny Smith apple (peeled, cored, and diced)
Herbs and Spices
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup finely chopped parsley
- 1 tablespoon finely chopped sage leaves
- 1 tablespoon thyme leaves
Liquids
- 3 cups low-sodium chicken broth (divided)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 275°F and adjust racks to the upper-middle and lower-middle positions. Butter a 3-quart baking dish thoroughly and set it aside for later use.
- Toast the Bread: Spread the torn bread pieces evenly onto two rimmed baking sheets. Place each on the oven racks and bake for 40-45 minutes, stirring occasionally until the bread is dried but not browned. Remove and transfer to a large bowl to cool completely.
- Cook the Sausage: Place a large skillet over medium heat and add the breakfast sausage, breaking it into bite-sized pieces as it cooks. Stir frequently for about 6-8 minutes until browned and cooked through.
- Drain Sausage Fat: Remove the cooked sausage with a slotted spoon to a paper towel-lined plate. Retain only 1 tablespoon of the rendered fat in the skillet, discarding the rest.
- Sauté Vegetables and Apple: Lower heat to medium-low, melt ¾ cup butter in the skillet. Add diced onion, fennel, celery, carrots, and apple. Season with salt and black pepper, stirring well. Cook for 10-15 minutes, stirring often, until the vegetables and apple are tender. Reduce heat to low if vegetables start to brown prematurely.
- Deglaze and Add Herbs: Pour 1½ cups of chicken broth into the skillet to deglaze, stirring to loosen any browned bits. Add chopped parsley, sage, and thyme, mixing thoroughly into the vegetable mixture.
- Combine Bread with Sausage and Vegetables: Once the bread is cool, add the cooked sausage and the vegetable-apple mixture. Gently mix everything together until evenly combined.
- Increase Oven Temperature: Raise the oven temperature to 350°F and reposition the oven rack to the middle slot.
- Prepare Egg Mixture: In a small bowl, whisk together the remaining 1½ cups of chicken broth and the lightly beaten eggs. Pour this liquid evenly over the bread mixture and fold gently until fully combined.
- Rest Mixture: Allow the mixture to sit, stirring occasionally, for about 10 minutes so the bread absorbs the liquid fully.
- Transfer to Baking Dish: Spoon the mixture into the buttered baking dish. Take a sheet of foil, lightly butter one side (or spray with nonstick spray), and place the greased side down to cover the dish.
- Bake Covered: Place the baking dish on the middle rack and bake covered for 35-40 minutes until the stuffing is very hot in the center and an instant-read thermometer reads 160°F.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 30-45 minutes until the stuffing is set and the top turns a golden brown color.
- Optional Broil for Extra Browning: If desired, turn on the broiler and broil the stuffing just until the top reaches your preferred level of browning. Watch carefully to prevent burning.
- Rest Before Serving: Transfer the stuffed baking dish to a cooling rack and let it rest for 5-10 minutes before serving to allow flavors to meld and the stuffing to firm up.
Notes
- Use day-old or slightly stale bread for best texture and absorption.
- If you prefer a crispier top, do not cover the stuffing during the final baking stage.
- Fresh herbs are preferred but dried can be substituted using one-third the quantity.
- Check the internal temperature to ensure the stuffing is fully cooked and safe to eat.
- This stuffing can be made a day ahead, covered tightly and refrigerated, then baked just before serving.
