Go Back

Ultimate Sausage & Herb Stuffing

A savory, moist, and flavorful stuffing with Italian sausage, fresh herbs, and a blend of rustic bread and cornbread. The ultimate Thanksgiving side dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Bread Base
  • 1 lb rustic white bread cut into 3/4-inch cubes
  • 0.5 lb cornbread cut into 3/4-inch cubes (about 4 cups)
  • 3 tbsp unsalted butter melted
Sausage and Vegetables
  • 1 lb mild Italian sausage casings removed
  • 0.5 cup unsalted butter 1 stick
  • 1 large yellow onion finely diced
  • 4 stalks celery finely diced
  • 2 medium carrots finely diced
  • 3 cloves garlic minced
Herb and Liquid Mixture
  • 0.25 cup fresh sage finely chopped
  • 2 tbsp fresh thyme leaves
  • 1 tsp black pepper freshly ground
  • 2.5 cups low-sodium chicken broth
  • 2 large eggs
  • 1 tsp fine sea salt or to taste

Equipment

  • Large Baking Sheets
  • 9x13-inch baking dish
  • Large skillet
  • Very Large Mixing Bowl

Method
 

  1. Prepare bread cubes at least 8 hours ahead: spread white and cornbread cubes on baking sheets and leave out, uncovered, to stale.
  2. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish. Place staled bread in a very large bowl and toss with 3 tbsp melted butter.
  3. In a large skillet, cook sausage over medium-high heat, breaking it up, until browned (8-10 mins). Transfer to the bowl with bread.
  4. Add 1 stick of butter to the skillet with sausage drippings. Add onion, celery, and carrots. Cook until softened (10-12 mins). Add garlic and cook 1 more minute.
  5. In a separate bowl, whisk together chicken broth and eggs until smooth.
  6. Pour the vegetable mixture over the bread and sausage. Add sage, thyme, and pepper. Toss everything thoroughly to combine.
  7. Gradually pour the broth-egg mixture over the bread while tossing, until all liquid is absorbed.
  8. Transfer mixture to the prepared baking dish, spread evenly, and cover tightly with foil.
  9. Bake covered for 30 minutes. Remove foil and bake for 20-30 more minutes, until top is golden and center is hot.
  10. Let the stuffing rest for 10-15 minutes before serving.

Notes

For make-ahead, prepare through step 7, cover and refrigerate overnight. Let sit at room temp for 30 minutes before baking. Bread can be staled in a 250°F oven for 45 minutes if short on time.