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easy sausage stuffing recipe

Wildly Delicious + Easy Sausage Stuffing

How to make the most delicious easy sausage stuffing with just nine ingredients! This is THE necessity on your Thanksgiving table.
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Cook Time 1 hour

Equipment

Ingredients
  

  • 10 cups bread cubed and dried out overnight uncovered
  • 2 sticks butter melted
  • 1 ½ cups chicken stock plus more if needed
  • 1 egg
  • 1 pound ground sausage casings removed, mild Italian is my favorite.
  • ¼ onion finely diced
  • 2 stalks celery finely diced
  • 1 teaspoon kosher salt
  • ½ teaspoon poultry seasoning

Instructions
 

  • Preheat the oven to 350F.
  • Whisk together the melted butter, stock, and egg. Set aside.
  • In a skillet or stove-to-oven dish (like my favorite Staub), saute the sausage until browned, crispy, and cooked through, breaking it up with a spoon as you go. Add the onion and celery and stir to combine. Sprinkle on the salt and poultry seasoning and cook for about 5 minutes until the veggies are soft. Turn the heat off the skillet or braiser.
  • **At this point, transfer all of the following steps to a large baking dish, or continue in the same dish if your pan can be transferred to the oven.
  • Add the bread cubes to the sausage mixture and stir to combine. Pour the butter mixture over the entire dish.
  • Taste a piece of bread (weird and soggy, yes) for seasoning. Add some more salt and stir if the stuffing seems at all bland.
  • Flatten the stuffing in the dish and bake for 1 hour until set and crispy at the edges and top of the dish. Devour. This is SO good.

Notes

Use any kind of sausage you like!
Use any kind of bread you like!
If your bread isn't very dry, you can quick dry it in the oven, cubed, dry, at 300F for 10-20 minutes until just barely toasty.
If you don't have poultry seasoning, sub some pinches of dried ground thyme, sage, rosemary, or any other dry herbs that you particularly like.
Make ahead: Bake this when you make it for at least 30 minutes, then finish right before serving (even a few days later is fine) at 350F until the top is crispy. Splash a bit more stock if it gets dry in the fridge. More melted butter never hurt anything either.
Tried this recipe?Let me know how it was!