Sunday Brunch: Classic Sausage Stuffing

Classic Sausage Stuffing

Our Favorite Thanksgiving Stuffing With Sausage


1/2 stick of butter melted

1/2 pound of sweet or hot Italian sausage (casing removed)

1 large loaf of Italian bread cut into ½” pieces

1 large onion finely chopped

3 medium celery stalks, sliced thin

2 large eggs

2 1/2 cups low-sodium chicken broth

1/2 cup chopped parsley

2 tablespoons chopped sage

1 tablespoon chopped thyme

2 teaspoons chopped rosemary

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

A 13x9x2" or other 3-quart baking dish


1. Preheat oven to 300°F. Butter baking dish; set aside. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until completely dried out, 35–50 minutes. Let cool on baking sheet, then transfer to a very large bowl.

2. Meanwhile, heat a large skillet over medium-high. Break sausage into 1/2" pieces and cook, stirring and breaking up into smaller (about 1/4") pieces with a wooden spoon or spatula, until browned, 8–10 minutes. Add the onions and celery and sauté for 4-5 min until tender

3. Remove the pan from the heat and add the herbs, the dried bread and slowly add the chicken stock gently mixing until it’s absorbed and the bread cubes are tender. Adding more stock is up to your own personal taste. Cool the mixture then mix in the eggs.

4. Place into a buttered casserole dish and place in a 325 degree oven for 30-40 min to lightly brown the top of the stuffing, Serve at once.

Special Chefs Note:

This can easily be made the day of two before, DO not add the eggs until you are ready to pop it in the oven then using a thermometer make sure it hits 165 degrees in the center of the stuffing.

The eggs are added for that extra richness to a stuffing.

Frank Terranova

A Class of Cooking

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