The Best Stuffing Recipe
A classic holiday side dish with savory sausage, fragrant herbs and perfectly crisp golden edges.
Ingredients
Stuffing
- 1 pound mild Italian sausage
- 1 pound mild Italian sausage
- 12 tablespoons unsalted butter divided
- 12 tablespoons unsalted butter divided
- 2 cups yellow onion diced
- 2 cups yellow onion diced
- 1½ cups celery diced
- 1.5 cups celery diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh parsley chopped
- 1 tablespoon chopped fresh sage
- 1 tablespoon fresh sage chopped
- 1 tablespoon chopped fresh thyme
- 1 tablespoon fresh thyme chopped
- 2 teaspoons poultry seasoning
- 2 teaspoons poultry seasoning
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 0.5 teaspoon freshly ground black pepper
- 12 cups cubed French or white bread crusts removed
- 12 cups cubed French or white bread crusts removed
- 3 large eggs beaten
- 3 large eggs beaten
- 3 cups chicken stock plus more as needed
- 3 cups chicken stock plus more as needed
Instructions
Preparation
- Preheat the oven to 375°F. Butter the bottom of a 9×13-inch baking pan with 1 tablespoon butter.
Cook the Sausage
- Heat a large skillet over medium heat. Cook 1 pound mild Italian sausage, breaking it up with a spoon, until no pink remains, about 6 to 8 minutes. Transfer to a bowl.
Sauté Vegetables
- Add remaining 11 tablespoons butter to the skillet. Stir in 2 cups diced onion and 1½ cups diced celery. Sauté until vegetables are translucent, about 5 to 7 minutes.
- Mix in 2 tablespoons chopped parsley, 1 tablespoon chopped sage, 1 tablespoon chopped thyme, 2 teaspoons poultry seasoning, 1 teaspoon kosher salt and ½ teaspoon pepper. Cook for 1 minute until fragrant.
Assemble & Bake
- In a large bowl, combine the sausage and vegetable mixture with 12 cups cubed bread.
- Whisk 3 beaten eggs and 3 cups chicken stock together. Pour over the bread mixture and toss gently until evenly moistened.
- Transfer to the prepared pan and cover with foil. Bake for 25 minutes. Remove foil and bake an additional 15 minutes until the top is golden and crispy around the edges.
Notes
Make sure to dry the bread cubes for at least 4 hours so they absorb broth evenly.
You can prepare up to whisking eggs and stock the night before; cover and refrigerate, then bake when ready.
Leftovers keep in an airtight container for up to 4 days refrigerated or 2 months frozen.
Nutrition
Serving: 230gCalories: 385kcalCarbohydrates: 33gProtein: 11gFat: 23g
Tried this recipe?Let us know how it was!