Sausage Herb Stuffing
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Crunchy toasted bread cubes combined with sautéed onions, celery, garlic, and fresh herbs. Sausage folded in for a hearty, savory base. Moisture balanced with vegetable stock until just damp. Baked in a single layer until crisp edges form. Timing adjusted by visual clues and texture. Oven kept steady at moderate heat. Butter and fresh herbs bring aroma and flavor depth. Keys are browning bread without drying out, managing moisture, and tossing midway to crisp evenly.
Prep:
30 min
Cook:
40 min
Total:
70 min
Servings:
8 servings
#American
#holiday
#stuffing
#sausage
#herbs
#baking
#sides
Crunchy corners and soft interiors. That’s what stuffing’s about. My rounds started rough. Too soggy or dry crumbs. Learned to watch bread cubes, toast them just right before mixing. Smell in kitchen changes fast when onions, celery hit butter. Garlic and herbs follow, releasing bursts that tell you it’s on track or heading burnt. Sausage brings a meaty punch; you can swap as you like—turkey, chicken, plant-based—just adjust moisture to suit. Baking isn’t a strict timer game. Tossing halfway helps crispness form evenly, keeps surface from stewing in all its moisture. Edges curled golden brown. That’s my cue. Rest briefly, then dish it out. Stuffing done properly sings with textures, aromas, hits the table still warm, balanced.
Ingredients
- 6 cups cubed rustic bread, day-old preferred
- 3 tbsp unsalted butter
- 1 large onion, diced
- 3 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh sage, minced
- 1 lb ground pork sausage (sub turkey sausage if preferred)
- 2 1/2 cups vegetable stock (add extra if too dry)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Cooking spray or oil for baking dish
About the ingredients
Bread matters. Use rustic, crusty loaf—day-old if possible—too soft bread turns to paste. Cube size steady but not tiny; about 1-inch chunks hold texture better. Butter essential for browning and flavor. Switching to olive oil works but flavor shifts. Fresh herbs always better than dried here for punch and aroma; substitute with 1 tsp dried each if fresh not available. Sausage type impacts fat released and moisture; leaner meats dry mixture requiring more stock. Vegetable stock for subtlety; chicken stock adds richness if preferred. Watch salt in stock to avoid over seasoning. Garlic and onion quantities adjustable based on taste but don’t skip; they build base flavor. Don’t drown mixture with stock—aim for slightly moist crumbs, these absorb flavor but crisp in oven. Baking dish sprayed to prevent sticking but also aids in crisping bottom layer.
Method
Dry Out Bread Cubes
- Preheat oven to 345F. Spread bread cubes on a rimmed baking sheet. Toast 8-9 minutes until edges turn golden and crunch. Flip halfway through. Watch carefully near end—too far and it scorches quick. Remove and let cool fully to firm up crispness.
Sauté Aromatics
- Melt butter in a large skillet over medium heat. Toss in onion and celery. Stir every minute. Softening starts at 2-4 minutes; translucent but not browned. Add garlic, parsley, rosemary, and sage. Cook another 2-3 minutes. Herbs release oils and garlic smells sharp but not burnt. Remove from heat.
Cook Sausage
- Raise heat slightly and add ground sausage. Break apart and cook till no longer pink. Total about 7-8 minutes. Drain excess fat if too greasy. Mix sausage into vegetable-herb mix.
Combine Ingredients
- In a big bowl, toss cooled bread cubes with sausage-vegetable mix. Season with salt and pepper. Pour 2 cups stock first. Stir gently to hydrate bread. Should feel damp but not soggy. Add up to 1/2 cup more stock if dry to the touch. Don’t rush moisture addition; too wet ruins texture.
Bake and Crisp
- Spray 9×13 dish with oil. Spread stuffing evenly. Press lightly to compact but keep some air pockets. Bake at 345F for about 35-40 minutes. Around 20 mins in, toss gently to redistribute and expose edges. Look for golden brown crust forming, crackly and firm to touch. Edges especially crisp up nice. If not crisping, pop under broiler sparingly but watch closely.
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- Remove and let rest 5 minutes before serving. Texture firms up and flavors meld. Cool too long and stuffing stiffens; serve warm.
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- Variation: Swap pork for spicy Italian sausage for heat. Use chicken stock for richer taste. For a twist add toasted pecans or dried cranberries in final mix, toss before baking.
Cooking tips
Bread toasting can’t be rushed; check often as ovens vary wildly, look for golden edges before removing. Sauteing softens veggies but avoid browning too much; burnt garlic ruins mix. Herbs added late to wake up their oils but keep volatile flavors fresh. Sausage must be fully cooked, fat drained to keep stuffing from greasy puddle. Tossing mixture with stock is tactile; stop adding liquid once bread feels damp but not mushy—test by squeezing a cube gently. Even spreading in pan helps crisp layering; don’t compact too hard or stuffing won’t bake through evenly. Toss midway through baking to expose all sides for crisp. Oven temps vary so rely on sight and feel. Overbaking dries everything; underbaking leaves soggy spots. Watch for crackly crust, firm touch but still moist inside. Resting briefly stabilizes texture for serving. Add nuts or fruit last to avoid sogginess but provide surprise bite. Broiling last minute risky but can enhance crisp if monitored closely.
Chef's notes
- 💡 Toast bread cubes on a rimmed sheet at 345F. Flip halfway. Edges should turn golden, not brown. Watch closely last 2 minutes. Burnt cubes ruin texture. Cool fully to firm crisp. Size matters. About 1-inch cubes hold moisture better, resist sogginess. Day-old bread preferred for drying out–damp cubes = paste after bake.
- 💡 Soft saute onions and celery till translucent but avoid browning. Timing around 2-4 minutes then add garlic and fresh herbs. Garlic should smell strong but not burnt. Herbs release oils quickly; cook 2-3 more minutes. Remove heat right after or oils turn bitter. Use fresh herbs or 1 tsp dried each if out. Butter best for flavor but olive oil swaps fine–watch flavor shift.
- 💡 Break up sausage well. Cook till no pink, about 7-8 minutes on medium-high. Drain fat if pooling too much or stuffing gets greasy. Mix sausage with veggie-herb base before adding to bread. Turkey or leaner sausages dry mix faster; add stock cautiously. Fat from sausage helps moisture balance, flavor depth without soggy crumbs.
- 💡 Add vegetable stock gradually. Start with 2 cups, stir gently to hydrate cubes. Test by squeezing cubes softly—should feel damp but hold shape. Add up to half cup more if still dry. Moisture wrong and stuffing turns gluey or crumbly. No rushing. Stock with salt impacts seasoning; measure kosher salt separately. Don’t over saturate or sogginess ensues.
- 💡 Bake in sprayed 9x13 dish at 345F, spread stuffing evenly but not packed tight. Air pockets help crisp edges. Toss gently after 20 mins to expose all sides. Crisping is sight and touch–edges form crackly crust, center firm yet moist. Use broiler briefly if crust lags; watch closely or scorch. Let rest 5 mins off heat before serving–texture firms, flavors meld.
Common questions
What bread works best?
Rustic, crusty loaf day-old. Fresh from oven too moist, ruins hold. About 1-inch cubes ideal, smaller gets mushy. Dry cubes toast faster. Avoid sliced sandwich bread; too soft, breaks down baking.
Can I use dried herbs instead?
Yes but reduce quantity. Fresh herbs burst oils and aroma faster. Use 1 tsp dried parsley, rosemary, sage each. Add with garlic during saute. Flavor less vibrant but still good backup.
What if stuffing is too wet?
Remove from dish, spread on sheet to dry 5-10 mins. Next time use less stock, stir well stirring helps gauge hydration. Toast bread cubes longer initially to reduce moisture absorption. Over wet makes baking soggy with no crust.
How to store leftovers?
Refrigerate in airtight container up to 3 days. Microwave covered to reheat or bake at 325F uncovered 15-20 mins to crisp edges. Can freeze cooked stuffing, thaw overnight in fridge before reheating. Avoid soggy reheats by redistributing crumbs gently.
