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Savory Sausage Stuffing Recipe – Easy Crispy Herb Thanksgiving Side

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This savory sausage stuffing features golden bread cubes, rich sausage, and a crispy herb topping, making it a crowd-pleasing Thanksgiving side or cozy comfort dish. It’s easy to prepare, endlessly adaptable, and packed with flavor from fresh herbs and veggies.

Ingredients

Scale
  • 1 large rustic loaf (about 1 lb), preferably day-old, cut into 1-inch cubes (sourdough, Italian, or French bread)
  • 1 lb bulk pork sausage (mild, spicy, or a mix; chicken or turkey sausage works too)
  • 1 large onion, diced
  • 2–3 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped (plus extra for topping)
  • 1 tbsp fresh sage, finely chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 1/2 tsp dried rosemary (optional)
  • Salt and black pepper, to taste
  • 1/4 tsp crushed red pepper flakes (optional)
  • 2 large eggs, room temperature
  • 2 cups low-sodium chicken broth (or vegetable broth)
  • 1/4 cup heavy cream (or half-and-half or plant milk)
  • 2 tbsp unsalted butter, melted
  • 1/2 cup panko breadcrumbs (gluten-free panko works too)
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh sage or thyme
  • Pinch of kosher salt

Instructions

  1. Preheat oven to 300°F. Spread bread cubes on a large baking sheet and bake for 15–20 minutes, tossing halfway, until dry and lightly golden. Let cool.
  2. Crumble sausage into a large skillet over medium-high heat. Cook for 6–8 minutes, stirring frequently, until browned and cooked through. Remove sausage with a slotted spoon to a paper towel-lined plate, leaving about 2 tbsp of fat in the pan.
  3. Add diced onion and celery to the skillet. Sauté for 5–6 minutes until soft and translucent. Stir in garlic, sage, thyme, and rosemary; cook for 1 minute until fragrant. Season with salt and pepper.
  4. In a medium bowl, whisk together eggs, chicken broth, and cream until well combined.
  5. In a large mixing bowl, add toasted bread cubes, cooked sausage, sautéed veggies and herbs, and chopped parsley. Pour egg-broth mixture evenly over the top. Gently toss until everything is moistened but not soggy. Let sit for 5–10 minutes.
  6. Grease a 9×13-inch baking dish with butter or spray. Spoon stuffing mixture into the dish and spread evenly. Drizzle with extra broth if it looks dry.
  7. In a small bowl, stir together melted butter, panko breadcrumbs, parsley, sage (or thyme), and a pinch of salt. Sprinkle evenly over the stuffing.
  8. Cover baking dish loosely with foil. Bake at 350°F for 30 minutes. Remove foil and bake another 15–20 minutes, until top is golden and crispy.
  9. Let stuffing cool for 10 minutes before serving. Serve warm, garnished with extra parsley if desired.

Notes

For gluten-free, use GF bread and panko. Vegetarian option: swap sausage for mushrooms and use veggie broth. For crunchier edges, bake in a larger, shallower dish. Prep ahead by assembling (minus topping) a day in advance, refrigerate, then add topping and bake fresh. If stuffing looks dry before baking, it will plump up. Taste before adding extra salt, as sausage and broth can be salty.

Nutrition

Keywords: stuffing, sausage stuffing, Thanksgiving, holiday side, crispy herb topping, savory, easy, comfort food, potluck, Friendsgiving

Find it online: https://katedishes.com/savory-sausage-stuffing-recipe-easy-crispy-herb-thanksgiving-side/