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The Ultimate Moist & Crispy Sausage Stuffing: With Savory Herbs and Make-Ahead Secrets

Close-up of a freshly baked, moist sausage stuffing with a golden-brown, herbed top, showing a serving removed.
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This recipe delivers the best homemade sausage stuffing, achieving a perfectly moist interior and a golden, crisp top. Use savory herbs and simple techniques to create a classic holiday side dish that impresses every time.

Ingredients

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  • 1 pound bulk savory breakfast sausage or Italian sausage
  • 1 large yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 cup chopped apple (optional, for sweetness)
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 cups dried bread cubes (stale white bread or sourdough work well)
  • 1 1/2 cups chicken or turkey broth, plus more if needed
  • 2 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, melt 2 tablespoons of the butter. Add the onion and celery. Cook until softened, about 5 to 7 minutes. If using apples, add them now and cook for 2 more minutes.
  4. Stir in the fresh sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the dried bread cubes, cooked sausage mixture, and the cooked vegetables/apples. Toss gently to combine.
  6. In a separate bowl, whisk together the broth and the beaten eggs. Pour this mixture over the bread mixture. Toss everything until the bread is evenly moistened. Add more broth, a splash at a time, if the mixture seems too dry. You want it damp, not soggy.
  7. Transfer the stuffing mixture to the prepared baking dish. Drizzle the remaining melted butter evenly over the top. This helps create the crispy crust.
  8. Bake uncovered for 30 minutes.
  9. For extra crispiness, increase the oven temperature to 375°F (190°C) for the last 10 minutes, or until the top is golden brown and crisp.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

  • For the best texture, use bread that has been left out to dry for at least 12 hours, or lightly toast the cubes in a 300°F oven for 15 minutes before starting.
  • To make this recipe ahead, prepare the entire mixture (Steps 1 through 6) and store it covered in the refrigerator for up to 24 hours. Before baking, let it sit at room temperature for 30 minutes, then proceed with baking as directed.
  • If you prefer a dressing cooked outside the bird, use 1 1/2 cups of broth. If you plan to stuff the turkey, reduce the broth slightly to 1 1/4 cups, as the bird will release moisture during cooking.

Nutrition

Find it online: https://cravybite.link/best-sausage-stuffing-moist-crispy-recipe/